René Widmer

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Sous vide chef René WidmerRene Widmer
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Sous vide Gastronomietechnik ProrestProrest Logo

"Since years we rely on the established technology of Julabo heating immersion circulation for our courses for molecular cooking and modern food technology.

The sous vide technology guarantees abolute precision of doneness and desired texture of any food: meat, fish, poultry, vegetables, and especially desserts."