Realistic Foie Gras Mold
€40.00
A high-quality silicone mold designed for creating a classic foie escalope preparation. This mold features five shapes and is made from 100% food-grade silicone. It withstands temperatures from –40 °C to +200 °C, making it suitable for both the (blast) freezer and the oven.
*Additionally, you will receive a printed recipe card by chefs Mike Klaassen and Arjan Speelman from Ciel Bleu, featuring their recipe for a chicken liver foie-mousse and their vegan recipe.
- <Envíos a todo el mundo
- Confiado y utilizado por más de 5000 Chefs
- 2 años de garantía
- Fabricado en los Países Bajos, para la mejor calidad.
- Inspírese con nuestras recetas
Descripción del producto
A high-quality silicone mold designed for creating a classic foie escalope preparation. This mold features five shapes and is made from 100% food-grade silicone. It withstands temperatures from –40 °C to +200 °C, making it suitable for both the (blast) freezer and the oven.
*Additionally, you will receive a printed recipe card by chefs Mike Klaassen and Arjan Speelman from Ciel Bleu, featuring their recipe for a chicken liver foie-mousse and their vegan recipe.
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Escalope Size: 7.5 x 4.5 x 2.0 cm
Escalope Content: 31 ml.- Weight: 0.303 kg
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Todos nuestros productos se fabrican a mano por encargo. Producimos todo bajo pedido y, por lo tanto, el tiempo de espera en la producción puede variar.
Plazos de envío:
NL/BE (1-2 días laborables),
DE (1-2 días laborables),
Europa (2 días laborables),
En todo el mundo (3-5 días laborables).
Gracias por su paciencia.Entrega prevista entre 27 nov - 03 dic
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En el interior del paquete, encontrará su producto cuidadosamente envuelto en nuestro exclusivo papel de embalaje, junto con una tarjeta personal de agradecimiento. Nos encantaría que compartiera con nosotros sus creaciones culinarias, ¡siempre nos arrancan una sonrisa!
Número de artículo: M02-192792 Precios sin IVA
Reinventing Foie Gras
In 2025 we teamed up with the restaurant Ciel Bleu** for a unique challenge. As an international hotel, they’ve stepped away from ingredients like foie gras and eel, yet still wanted to recreate the flavours they’re known for. Their search led to a plant-based option: cashew tofu, which impressed the chefs with its richness and texture. They also developed a mix of chicken liver and cacao to achieve a clean, foie-gras-like escalope shape.
Colaboración
Acerca de los chefs
Mike Klaassen, former Bocuse d’Or candidate, came up with the idea of creating a mold inspired by the classic foie escalope. He was encouraged to develop this concept further by Arjan Speelman, Executive Chef and Manager of Ciel Bleu at Hotel Okura Amsterdam. Mike is currently the Chef de Cuisine at Ciel Bleu, having gained remarkable experience at a young age in restaurants such as Restaurant Amber** in Hong Kong and The French Laundry.**
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