Step into the 1931 Café, where time and taste collide in the most unexpected ways. For Watches and Wonders Geneva 2025, Jaeger-LeCoultre has teamed up with master chocolatier Mathieu Davoine for a mouth-watering Made of Makers collaboration that redefines the art of indulgence. Inspired by the iconic Reverso and the Maison’s enduring ties to craftsmanship, Davoine delivers four daring chocolate creations that surprise the senses—pairing bold flavors, unconventional textures, and a custom-crafted drink to match. This isn’t your average chocolate tasting; it’s an edible ode to heritage, innovation, and the thrill of the unexpected. Who knew time could taste this good?
BURO caught up with the chef behind the magic to dive deep into this mouth-watering collaboration. Consider this your exclusive backstage pass to the most elevated chocolate tasting around. And don’t worry, reading is 100% calorie-free.
JAEGER-LECOULTRE’S REVERSO HAS A RICH HERITAGE. HOW DID YOU APPROACH CREATING CHOCOLATES THAT REFLECT BOTH THE LEGACY OF THE MAISON AND YOUR OWN ARTISTIC VISION?
The creative direction Jaeger-LeCoultre gave me was a very interesting challenge. The aesthetic richness of polo inspired me deeply, but I also wanted to express the sensations it evokes. So, I combined references—sometimes literal, sometimes abstract—to different aspects of this sport that is forever part of Jaeger-LeCoultre’s history.
THE COLLABORATION DRAWS INSPIRATION FROM POLO. CAN YOU SHARE HOW THIS SPORT INFLUENCED THE FLAVORS, TEXTURES, OR PRESENTATION OF YOUR CHOCOLATES?
I drew inspiration from polo’s heritage and identified several areas for exploration. For example, Harmonie de Chocolat celebrates the many facets of chocolate, with its swirling shape symbolizing the energy and movement of players and horses on the polo field. Éclat de Caviar, presented in a metal box, is reminiscent of the polish used to shine polo players’ boots. These are just some of the many details I have drawn from the world of polo and transformed into a culinary work of art in the image of La Grande Maison.
THIS PARTNERSHIP IS PART OF JAEGER-LECOULTRE’S ‘MADE OF MAKERS’ PROGRAM, WHICH EXPLORES THE CONNECTION BETWEEN WATCHMAKING AND THE ARTS. HOW DO YOU SEE CHOCOLATE-MAKING AND HAUTE HORLOGERIE AS BEING SIMILAR OR COMPLEMENTARY CRAFTS?
I believe that watchmaking and chocolate-making are very similar professions. Thanks to the Made of Makers program, which I’m fortunate to be part of, I can share the values of my craft with those of Jaeger-LeCoultre: creativity, expertise, and precision. Indeed, just as each movement of a watch requires extreme precision in its assembling, even a single degree in the tempering process can significantly affect the final result in chocolate-making.
Moreover, my respect for tradition—combined with my creative drive—forms a shared spirit between the art of chocolate-making and that of watchmaking.
HOW DO YOU TYPICALLY APPROACH INNOVATION IN CHOCOLATE-MAKING? WHAT NEW TECHNIQUES OR EXPERIMENTAL METHODS DID YOU USE FOR THIS COLLABORATION?
The key to this collaboration lied in innovation and originality. To surprise the public, I chose to combine chocolate with unexpected flavors such as olive, mushroom, and pollen, all inspired from the Vallée de Joux. Beyond surprise, I wanted these combinations to awaken a unique and unforgettable sensory experience.
FOUR DISTINCT CHOCOLATE DELIGHTS HAVE BEEN CREATED FOR THIS PROJECT. COULD YOU DESCRIBE THE INSPIRATION BEHIND EACH ONE AND HOW IT TIES BACK TO JAEGER-LECOULTRE’S AESTHETIC?
Harmonie de Chocolat symbolizes the energy and movement of players and horses on a polo field. The second creation, Galop des Bois, is a trompe-l’oeil of a polo ball and is encircled by the letters of the Jaeger-LeCoultre name, featuring flavors from the Vallée de Joux: forest fruits, hazelnuts, and—more surprisingly—porcini mushrooms. Next, Éclat de Caviar is infused with young fir shoots from the Vallée de Joux and comes in a metal box, reminiscent of the shoe polish used to shine polo boots. Finally, Douceur du Cavalier revisits the Petit Écolier, a chocolate treat with pollen that offers comfort to polo players after a frenzied match – and which also reminds me deeply of my childhood.
THIS COLLABORATION WILL BE SHOWCASED AT THE 1931 CAFÉ AT THE DUBAI MALL BOUTIQUE. WHAT SIGNIFICANCE DOES THIS VENUE HOLD FOR YOU IN THE CONTEXT OF THE COLLABORATION?
I’m thrilled and very proud to take my creations around the world and help people discover the many facets of Jaeger-LeCoultre’s identity. Dubai is a vibrant city, filled with incredible culinary experiences and I believe it will appreciate discovering the character of the Vallée de Joux.
CAN YOU TALK ABOUT THE ROLE OF CRAFTSMANSHIP IN BOTH CHOCOLATE-MAKING AND WATCHMAKING? WHAT SHARED VALUES DO YOU THINK DEFINE BOTH WORLDS?
Indeed, watchmaking and chocolate-making meet in the world of craftsmanship. The values that foster both innovation and the preservation of know-how include creativity, precision, and innovation—but also excellence and passion.
WHAT DO YOU HOPE VISITORS AT WATCHES AND WONDERS AND THE DUBAI MALL BOUTIQUE EXPERIENCE WHEN THEY TRY YOUR CREATIONS?
During the tastings, I hope to inspire a sense of surprise and discovery. I also hope to see, in people’s eyes, a recognition of the boldness and attention to detail my team and I have devoted to this project.
DO YOU THINK THIS COLLABORATION OPENS UP NEW POSSIBILITIES FOR OTHER INTERSECTIONS BETWEEN FINE ART, LUXURY, AND GASTRONOMY?
I don’t think there is a single definition of luxury, but I do believe that luxury—whatever form it takes—always carries an element of art. This collaboration with Jaeger-LeCoultre allowed me to delve into a world of aesthetics and exclusivity, and associating my creations with such an esteemed Maison has pushed the boundaries of both my artistic vision and creative possibilities.
