Sven Elverfeld

  • Sous vide chef Sven Elverfeld
  • Sous vide restaurant Aqua
  • Sous vide restaurant Aqua

"Low-temperature cooking with vacuum bags allows for endless, creative possibilities. Approximately five years ago we started to work with the Sous Vide technology from Julabo. First we had only one instrument, but now we have several and are able to simultaneously cook fish, meat, vegetables or fruit at different temperatures. We can intensify or add flavors, e.g. by searing followed by slow cooking. It is important to us to prepare a menu using different cooking techniques."

Sven Elverfeld
Chef de Cuisine

Restaurant Aqua

The Ritz-Carlton, Wolfsburg
Restaurant Aqua
Parkstraße 1
38440 Wolfsburg

http://www.restaurant-aqua.com