Realistic Foie Gras Mold
￡35.25
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.
- 世界網の積荷
- 5,000人以上のシェフに愛用されています。
- 2年保証
- 最高品質のオランダ製。
- レシピからインスピレーションを得る
商品説明
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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私たちの製品はすべてオーダーメイドです。ご注文をいただいてから生産するため、お時間をいただく場合がございます。
配送時間
NL/BE (1-2営業日)、
DE（1-2営業日）、
ヨーロッパ（2営業日）、
全世界（3-5営業日）。
お待たせしました！納品予定時期 11月27日～12月3日
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パッケージの中には、専用の包装紙で丁寧にラッピングされた商品とお礼のカードが入っています。あなたのお料理を私たちと分かち合ってくださると、私たちはとてもうれしいです！
記事番号: M02-192792 消費税抜き価格
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.
コラボレーション
シェフについて
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.**
シェフはしばしば、この料理と組み合わせる。
