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!

Wereldwijde verzending
Vertrouwd en gebruikt door meer dan 5000 chef-koks
2 jaar garantie
Gemaakt in Nederland, voor de beste kwaliteit
Laat je inspireren door onze recepten

3D Molds

Productbeschrijving

*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!

Maten en vormen
Maat per vorm:
Aantal vormen:
- Aantal vormen: 1 stuk
- Size per shape: 21 x 21 x 0.5 cm
- Weight: 0.300 kg
Levering & verzending

Al onze producten worden op bestelling met de hand gemaakt. We produceren alles op bestelling en daarom kan de wachttijd in de productie variëren.

Verzendtijden:
NL/BE (1-2 werkdagen),
DE (1-2 werkdagen),
Europa (2 werkdagen),
Wereldwijd (3-5 werkdagen).
Wat zit er in het pakket?
In de verpakking vind je je product zorgvuldig verpakt in ons exclusieve inpakpapier, samen met een persoonlijk bedankkaartje. We zouden het leuk vinden als je je culinaire creaties met ons deelt - het tovert altijd een glimlach op ons gezicht!

Artikelnummer: M02-168932 Prijzen excl. btw

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**

Samenwerking

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