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fusionchef GmbH & Co. KG
Eisenbahnstrasse 45/1
77960 Seelbach / Germany

Phone +49 (0) 7823 51-170
Fax +49 (0) 7823 2491

Managing Directors
Jennifer 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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All text, images and other information published on this website are - unless otherwise noted - the copyright of fusionchef GmbH & Co. KG, Seelbach. Any reproduction, distribution, storage, transmission, reproduction or transmission of the content without the written permission of fusionchef GmbH & Co. KG is prohibited. Some of the Produits and services described in the site may not be available in your country. Technical changes and errors reserved.

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

Editorial responsibility: Mark Bitterwolf


Picture credits:


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

"Bush beans with olive oil"
Photo © xiquence /

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

"Ice cream"
Photo © stockcreations /

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

"Duck Breast"
Photo © ExQuisine /

"Compressed Green Apple Fettuccini"
Photo © atoss /

"Traditional Goose"
Photo © Viktor /

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

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

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

"Spicy Chinese Short Ribs"
Photo © /

"Saffron fennel slices"
Photo © marcoguidi /

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

"Pole beans with rosemary"
Photo © Printemps /


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

"Fish filet" from Effilee
Photo © Swetlana Wall /

"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

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