COOK WITH THREE-STAR MICHELIN CHEF ESBEN HOLMBOE BANG

Schaffhausen/Amsterdam, 16th April 2020 – Two weeks ago, IWC launched its “TIME WELL SHARED” initiative, where members of the IWC family, including brand ambassadors, partners and employees, share their passion and knowledge through digital channels. The aim is to lift spirits with inspiring and entertaining content during this period of uncertainty and isolation.

Today viewers will have the unique opportunity to follow the Norwegian Michelin three-star chef and IWC brand ambassador Esben Holmboe Bang into the kitchen as he prepares a spring-inspired dish. The video will be available at IWC’s global Instagram TV channel where the chef will also share the recipe so followers can cook the dish themselves. Esben Holmboe Bang recently re-opened the three-star Michelin restaurant Maaemo in Oslo, and has for many years collaborated with IWC, connecting haute horlogerie with haute cuisine. Quality craftsmanship and exceptional materials are key terms both in cooking and in the manufacture of IWC watches.

Each TIME WELL SHARED video will include a link to allow viewers to make voluntary donations. With the funds raised, IWC will support Save the Children. Save the Children aims to strengthen its programmes that protect children and families in countries that are hit by the virus, increase support for national health systems, and raise awareness among parents and caregivers on how to provide psychosocial support to children.

The video is now live on IWC Instagram TV:https://watches.iwc.com/EsbenHolmboeBang

RECIPE

Serves 2

Shopping Cart: 4 big langoustines – 8 white asparagus – 200ml cream – 500g mussels – Thyme – Dill – Neutral-flavoured oil – Butter – White wine

Clean your mussels and steam them with 1 glass of white wine and 1 glass of water. When all the mussels are open strain off the liquid. Reduce the liquid to two-thirds its original volume while you eat the mussels. Add the cream and a knob of butter and reduce the liquid to two-thirds once again. Peel the asparagus and heat gently in your sauce. Clean the langoustine from the shell and fry in the pan with butter until golden. When the asparagus is cooked remove from the sauce. Arrange your langoustines and asparagus on the plate and pour over your delicious mussel sauce. Scatter herbs on top. Enjoy!