It is one of the biggest challenges for hotels and restaurants to meet the ever-increasing demands of their guests.
Guests expect the highest quality of food - at any time day or night. At the same time the Catering Industry is facing problems in recruiting well trained chefs.
With our new Sous Vide Premium Catering it is now possible to present and serve visually appealing, high-quality meals which are cooked and prepared to perfection.
This is largely possible thanks to a diverse range of main course components, satiating and vegetable side dishes that simply have to be re-heated and presented in a mouth-watering way, following clear and simple instructions. The sous vide cooking method preserves flavours and aromas and thus guarantees a gourmet flavour experience.
For the implementation of our concept there is no requirement for well-trained chefs or special cooking skills. The portion-packed sous vide components – like exquisite fish, carefully selected vegetables and purees which are very big on flavour – make it possible for the restaurateur to offer a varied range of high quality food, adding his very own signature to the dishes.
Kohlrabi (cabbage turnip)
Hokkaido pumpkin with honey
Sweet potato grilled
Pointed (sweetheart) cabbage with vanilla
Yellow carrot sticks
Parsnip with maple syrup
White beets with saffron
Zander (pikeperch) fillet