Turbot Farce Mold

€45.00

A high-quality silicone mold with the skin of a Turbot, in high resolution. This mold contains 1 shape and is made of 100% food grade silicone. The mold can withstand a temperature between -40 °C and +200 °C. The mold is therefore suitable for both the (shock) freezer and the oven.

*Additional you’ll get a hardcopy recipe card by chef Mike Klaassen and Arjan Speelman, from Ciel Blue**, with the recipe for making their turbot farce!

Envío al mundo entero
Confiado y utilizado por más de 5000 Chefs
2 años de garantía
Fabricado en los Países Bajos, para la mejor calidad.
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3D Molds

Descripción del producto

*Additional you’ll get a hardcopy recipe card by chef Mike Klaassen and Arjan Speelman, from Ciel Blue**, with the recipe for making their turbot farce!

Tamaños y formas
Tamaño por forma:
Número de formas:
- Número de formas: 1 ud.
- Size per shape: 21 x 21 x 0.5 cm
- Weight: 0.300 kg
Entrega y envío

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).
¿Qué contiene el paquete?
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: M02-168932 Precios sin IVA

Shadow of the Turbot

This mold is unique and has never been seen before. We’ve had to keep this mold a secret for a long time, but it’s finally here! This realistic turbot skin mold is one of a kind. Fill the mold with your own farce and make it as realistic as possible! Now, you can finally present a dish with the beautiful skin of a turbot. Not sure how to prepare the fish farce? We provide a recipe card from Bocuse d’Or candidate Mike Klaassen, in collaboration with Ciel Blue**

Colaboración

About the Chefs

Mike Klaassen, former Bocuse d’Or candidate, came up with the brilliant idea of creating a Farce Mold from sea bass and turbot. He was given the opportunity to develop this idea further by Arjan Speelman, executive chef and manager of Ciel Blue** at Hotel Okura Amsterdam. Currently, Mike serves as the Chef de Cuisine at Ciel Blue, having previously gained extensive experience at a remarkably young age at restaurants such as Restaurant Amber** in Hong Kong and The French Laundry*** in California