3D Molds

Fatcap Farce Mold

€45.00

A high-quality silicone mold designed for creating Filip his award winning ‘Roedeer’ dish. This mold includes one shape and is made from 100% food-grade silicone. It can withstand temperatures ranging from -40 °C to +200 °C, making it suitable for both the (blast) freezer and the oven. For shaping the farce afterward, we also offer a plastic mask. This mask is 100% food-safe. *Additionally, you will receive a printed detailed recipe card personally created by Filip A.B. for recreating his Roedeer dish.

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Made in the Netherlands, for the best quality
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3D Molds

Product description

Sizes and shapes
Size per shape: Number of shapes:
- Weight: 0.318 kg
Delivery & shipping

All of our products are handmade to order. We produce everything on demand and therefore the waiting time in production may vary.

Shipping times:
NL/BE (1-2 working days),
DE (1-2 working days),
Europe (2 working days),
Worldwide (3-5 working days).

Thanks for your patience!
Expected delivery between 29 Dec - 04 Jan
What’s in the package?
Inside the package, you’ll find your product carefully wrapped in our exclusive packaging paper, along with a personal thank-you card. We’d love it if you shared your culinary creations with us – it always brings a smile to our faces!

Article number: M02-173062 Prices excl. VAT

Bocuse’s Roe Deer

In 2022, Filip August Bendi stunned the culinary world with his incredible roe deer creation for the Bocuse d’Or. Using a farce mold he specially designed for the competition, he brought his vision of a whole roe deer saddle to life. The result? A dish that’s as natural as it is flavorful, layering rich, earthy tastes with precision and creativity. He brushed his creation with browned butter proteins and a luxurious foie gras cream, making every cut burst with flavor. And now, here’s the exciting part—when you order this mold you’ll also receive Filip’s original Bocuse D’Or recipe!

Collaboration

About the Chef

Filip August Bendi, from Sandnes, began his culinary career at restaurant Tango in Stavanger in 2006. His talent and passion led him to work at renowned kitchens like Noma, Mathias Dahlgren’s Matsalen, and Daniel in New York. Returning to Norway, he became head chef at NB Sørensen Annen Etage and later a creative developer at Thon Hotels.

A member of the Norwegian National Culinary Team since 2015, Filip was crowned Norway’s Chef of the Year in 2021. In 2023, he led Norway to second place in Bocuse d’Or, also winning the best commis award, cementing his place among the world’s top chefs.