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fusionchef by Julabo
Julabo GmbH
Eisenbahnstrasse 45
77960 Seelbach / Germany

Phone +49 (0) 7823 51-170
Fax +49 (0) 7823 2491
Email: info@fusionchef.de
Internet: www.fusionchef.de


Managing Directors
Markus Juchheim
Gerhard Juchheim



Register court
Freiburg / Breisgau
Registration number: HRB 390515

VAT number
According to § 27 a VAT Act: DE 811209079

WEEE registration number
WEEE-Reg.-No. DE 11561200

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Despite careful control we assume no liability for the content of external links. The operators of any linked sites are solely responsible for their content.

Editorial responsibility: Mark Bitterwolf



Picture credits:

 

Recipes

"Schwäbisch Hällisch` Pork Belly cooked for 48 Hours"
Photo © Bernd Jürgens / Fotolia.com

"Bush beans with olive oil"
Photo © xiquence / Fotolia.com

"Butternut Squash, Carrot, and Ginger Soup"
Photo © Bernd Jürgens / Fotolia.com

"Ice cream"
Photo © stockcreations / Fotolia.com

"Polar Sea Cod with Mumbai Curry, Lacquer of Crustaceans, Mildly Smoked Letcho with Bergknaupen"
Photo © Kalle Kolodziej / Fotolia.com

"Duck Breast"
Photo © ExQuisine / Fotolia.com

"Compressed Green Apple Fettuccini"
Photo © atoss / Fotolia.com

"Traditional Goose"
Photo © Viktor / Fotolia.com

"Pickled Chicken, Red Wine Sauce, Broccoli and Shallot Potatoes"
Photo © Barbara Pheby / Fotolia.com

"Salmon Confit with Eggplant Caviar and Hollandaise Sauce"
Photo © HL Photo / Fotolia.com

"Müritz Char candied with Verbena Oil, Pistachio Emulsion and Salmon Skin Crumble "
Photo © HL Photo / Fotolia.com

"Spicy Chinese Short Ribs"
Photo © M.studio / Fotolia.com

"Saffron fennel slices"
Photo © marcoguidi / Fotolia.com

"John Dory with Lemongrass, Curry Foam, young Leek and Pearl Barley with Basil"
Photo © photomic / Fotolia.com

"Pole beans with rosemary"
Photo © Printemps / Fotolia.com 

 

"Pike-perch cooked in Verbena oil with lemon butter" from Frank Buchholz
Photo © fotofund / Fotolia.com

"Fish filet" from Effilee
Photo © Swetlana Wall / Fotolia.com

 

"Chicken breast stuffed with goat cheese"

Photo © Thomas Francois / Fotolia.com

"Julabo units enable chefs to take full advantage of the benefits of the sous-vide technique, such as precise control of the water and core temperature, minimal cooking losses, and much more." 

 Heinz Hanner, Chef, "Relais & Châteaux Hanner"
Heinz Hanner
Relais & Châteaux Hanner

>> More references
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