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3D MoldTurbot 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!
- 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 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!
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形状ごとのサイズ:
形状の数:- 形状数：1個
- Size per shape: 21 x 21 x 0.5 cm
- Weight: 0.300 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）。
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記事番号: M02-168932 消費税抜き価格
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**
コラボレーション
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
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