At Watches and Wonders Geneva 2025, Jaeger-LeCoultre revealed a new collaboration under its Made of Makers programme: a chocolate tasting experience by Chef Chocolatier Mathieu Davoine.
Known for combining craftsmanship with avant-garde techniques, Davoine created four exclusive chocolate creations for Jaeger-LeCoultre’s 1931 Café.
Inspired by the origins of the iconic Reverso watch and the sport of polo, the creations incorporate ingredients from the Vallée de Joux and explore bold combinations such as porcini mushrooms, black olives and fir shoots. The tasting is elevated by interactive elements, allowing guests to adjust the intensity of local ingredients in each piece.
This latest addition to the Made of Makers initiative, which bridges horology with wider creative disciplines, is set to arrive in Dubai later this year. We recently spoke to Davoine to learn more.
What was your initial reaction when Jaeger-LeCoultre approached you for the Made of Makers collaboration?
I was truly honoured to be invited to join the Made of Makers programme. Beyond my deep admiration for watchmaking, what resonated most with me were the shared values—particularly the opportunity to express creativity and innovation at the highest level. I was thrilled by the prospect of pushing the boundaries of taste, letting my imagination roam freely, and exploring the connection between technical mastery and artistic freedom at the crossroads of craftsmanship and art.
How did the iconic Reverso watch and the game of polo inspire your creations for the 1931 Café?
I drew inspiration from the rich heritage of polo, identifying symbolic and sensorial elements that could be translated into flavour and form. Harmonie de Chocolat, for example, reflects the dynamic energy and movement of horses and players on the polo field through its swirling shape. Éclat de Caviar, housed in a sleek metal box, evokes the polish used to shine players’ boots. These are just a few of the many nuanced details I drew from the sport, reimagined as edible expressions of elegance in homage to La Grande Maison.
Can you tell us about the creative process behind translating watchmaking values into chocolate artistry, and do you see parallels between haute horology and haute chocolaterie?
Absolutely, watchmaking and chocolate-making share strong similarities. And thanks to the Made of Makers programme, I get to share the values of my craft with those of Jaeger-LeCoultre: creativity, expertise, and precision. Indeed, just as each movement in a timepiece must be flawlessly assembled, even a single degree in the tempering process can significantly affect the final result in chocolate-making.
You describe discovering chocolate as a “revelation.” What continues to fascinate you about it as a medium?
What fascinates me most is that chocolate knows no limits. The transformation of a simple cocoa bean into a world of textures, flavours, and emotions is endlessly inspiring. Through chocolate, I craft sensory experiences that touch people deeply—it’s a medium where emotion and technique are inseparable.
Each bite in this experience evolves in flavour – how do you structure that kind of sensory journey?
At the heart of this collaboration was a desire to innovate and surprise. I combined chocolate with unexpected ingredients like olive, mushroom, and pollen—flavours inspired by the Vallée de Joux—to create an evolving journey with each bite. Equally important was the visual storytelling: an homage to the grace and spirit of polo. Above all, I wanted each flavour to evoke wonder and leave an unforgettable tasteful memory.
You also created a beverage from cacao pulp. How did that idea come about, and what does it add to the experience?
This drink was born from a desire to celebrate the cocoa bean in its entirety. Using the fleshy pulp that surrounds the beans in a ripe pod, I created a sweet and tangy beverage that cleanses the palate and adds a refreshing layer to the experience. It reflects my passion for honouring the raw beauty of natural ingredients while minimising waste—a tribute to both sustainability and authenticity.
What do you hope guests feel or discover when they taste your chocolate creations at Watches and Wonders?
I hope to awaken a sense of wonder and curiosity. Through each creation, I want guests to connect with the raw origins of chocolate, to see and touch the cocoa bean, and to understand the craftsmanship and imagination that transform it into art. My greatest wish is that they leave not just delighted, but inspired.
The 1931 Café includes guest interaction with the ingredients. Why was that important to you?
Because true appreciation begins with understanding. Allowing guests to see, touch, and experience the raw ingredients—like the cocoa bean—creates a deeper, more meaningful connection to the final creation. It’s an invitation to discover the beauty of nature, the value of craftsmanship, and the emotion behind each bite.
You’ve described yourself as a craftsman at heart. What does craftsmanship mean to you today?
To me, craftsmanship is the perfect harmony between heritage and innovation. It’s the ability to honour tradition while creating something entirely new—just as we see in watchmaking or in the Métiers Rares. It’s about putting your heart into every detail, and elevating the ordinary to the extraordinary.
How has working with a brand like Jaeger-LeCoultre challenged or deepened your own creative philosophy?
Immersing myself in a world of such refinement and excellence was incredibly enriching. A small but powerful moment stays with me: during my visit to the manufacture, I received a jar of honey made locally on-site. That simple gesture and its story inspired me to incorporate pollen into my creations—an ingredient that brings innovation and speaks to both nature and narrative.
You’re part of the Swiss Culinary National Team and aiming for the Culinary World Cup and Culinary Olympics. Tell us about that experience and how you balance it with your other work projects.
Representing Switzerland is both a great honour and a tremendous source of motivation. These global competitions are a chance to share our passion with the world and show how chocolate can be a true emotional language. Balancing everything is challenging, of course—but when you love what you do, the effort becomes part of the joy.
Finally, what’s next for you creatively? Are there any other unconventional pairings or collaborations you dream of pursuing?
I’m always curious about where the next creative journey will take me. For now, my dream is simple: to continue sharing my passion for craftsmanship with the world, exploring new forms of expression, and discovering unexpected harmonies through chocolate.
