Cuisine Solutions Inc.
 
Customer statement:
 
"I started using the JULABO heating immersion circulators in my laboratory for microbiology analyses in the 70’s. The temperature regulation was so fine and reliable that I decided in 1972 to use them for sous-vide cooking experimentations at low temperature."

"Today, I still use JULABO circulators at CREA, Paris for my research and also for the sous-vide cooking classes. In the US, we plan to integrate sous-vide education into Cuisine Solutions’ subsidiary, FiveLeaf. Our natural choice is to have JULABO among our partners. The extensive distribution in the US makes this a viable and worthy decision."

"I am a very demanding scientist. I need precision, reliability and a long shelf-life at a good price. JULABO effortlessly fulfilled my requirements. Thank you very much!"

Bruno Goussault
Chief Scientist Cuisine Solutions Inc
and FiveLeaf CREA

Hotel Traube Tonbach
Tonbachstrasse 237
72270 Baiersbronn-Tonbach
Germany
 
www.traube-tonbach.de

Guide Michelin: 3 Stars
Gault Millau: 19.5 Points

Hotel Traube Tonbach
 
Customer statement:
 
"JULABO circulators are one of the best culinary inventions of the past twenty years. The accuracy and temperature stability achieved by these units is truly astounding."
 
"We are continuously looking for ways to improve how we work and this product more than meets our high requirements for quality, efficiency, and reliability. When you consider the extensive range of practical accessories and JULABO's worldwide presence, there really is no better choice."

Harald Wohlfahrt
Chef, Restaurant 'Schwarzwaldstube'

Schlosshotel Lerbach
Lerbacher Weg
51465 Bergisch Gladbach
Germany
 

Guide Michelin: 3 Stars
Gault Millau: 19.5 Points

Schlosshotel Lerbach
 
Customer statement:
 
"We started using the JULABO ME Circulator in our kitchen a few months ago. Before we used conventional water baths, which were always subject to temperature fluctuations on the stove. Due to the constant temperature provided by the JULABO units we can now attain high precision in the refining of fish and meat in the water bath. In particular, when we gently cook pieces of vacuum packed meat at low temperatures, we now achieve perfect results."
 
"We are more than satisfied and don't want to abandon the JULABO Circulators. The units are robust, easy to handle and are suitable for mobile use."

Nils Henkel
Chef, Restaurant 'Dieter Müller'

Restaurant

Guide Michelin: 3 Stars
Gault Millau: 18 Points

Restaurant Amador
 
Customer statement:
 
"Having used similar equipment from abroad for kitchen use, we are fully convinced by the precision and performance of the JULABO Immersion Circulator 'ED'. It is easy to operate and the performance, in terms of constant temperature, is ideally suited to kitchen applications."
 
"In addition, this circulator is very economical and allows a lot of time saving during preparation. The work-flow in our kitchen is much more efficient and stress-free thus enabling us to work even more precisely. Not only our service benefits from these advantages."
 
"Furthermore, with the JULABO Immersion Circulator we are now in a position to apply cooking methods, that have not been possible before."
 
Juan Amador
Chef, Restaurant Amador
 

Johann Lafers Stromburg
55442 Stromberg / Bingen
Germany
 
www.johannlafer.de

Guide Michelin: 1 Star
Gault Millau: 17 Points

Johann Lafers Stromburg
 
Customer statement:
 
"Thanks to the opportunity to work with this equipment in one of the best kitchens of Hong Kong, Julabo now guarantees haute cuisine at our Stromburg restaurant."

Johann Lafer
Chef, Le Val d'Or

1980 Best Pâtissier of Germany
1997 "Cook of the Year", Gault Millau
2004, Five Star Diamond Award
 
 
A Life dedicated to good taste
For more than two decades Johan Lafer works at the highest level for the good things in life: superb food and drink and sincere, cordial hospitality. His aim is to give people a better understanding of gastronomic culture and lifestyle.

Schlosshotel Bühlerhöhe
Schwarzwaldhochstraße 1
77815 Bühl / Baden-Baden
Germany
 

Guide Michelin: 1 Star
Gault Millau: 18 Points

Schlosshotel Bühlerhöhe
 
Customer statement:
 
"It is amazing how exactly you can refine with the JULABO heating immersion circulators. They work like a Swiss clockwork, are simple to handle and thereby also guarantee a fast start-up. The JULABO products open another door for creativity and inspiration in our kitchen.

Relais & Châteaux Hanner
Restaurant | Hotel | Meetingpoint
2534 Mayerling 1
Austria
 
www.hanner.cc

Guide Michelin: 2 Stars
Gault Millau: 18 Points

Restaurant Hanner
 
Customer statement:
 
"After discovering Julabo, we are pleased to finally be able to recommend a company that produces circulators with true German craftsmanship and quality. Unlike products from other companies, Julabo immersion circulators are ideally suited to handle the difficult conditions found in first-class commercial kitchens. They exhibit the highest precision, incur no maintenance or repair expenses, and are ready for large-scale operations."

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

"For the past two years, we have been optimizing our mise en place work and the Julabo units have enabled us to save even more time and money. We can also recommend Julabo units for catering work because they are easy to transport and can be set up for use just about anywhere."

Heinz Hanner
Chef, Relais & Châteaux Hanner

Restaurant Gastronomique
"Schwarzer Adler"
Hauptstr. 19
90562 Heroldsberg
Germany
 
www.gastronomique.de

Guide Michelin: 1 Star
Gault Millau: 17 Points

Restaurant Gastronomique
 
Customer statement:
 
"During my time in France working with Michel Trama (Les Loges de L’aubergade), Stephane Raimbault (L’oasis), and particularly Pierre Gagnaire in Paris, I became familiar with the sous vide cooking method and learned to appreciate its many benefits. Through the University of Erlangen in Germany, in 2005 I learned about Julabo and their equipment."
 
"Since 2005, we have been using Julabo's ED immersion circulators very extensively. This circulator has outstanding temperature accuracy and is incredibly versatile, capable of being used with fish, meat, vegetables, or just about anything else. Setting the desired temperature is easy and once the desired cooking time has been reached, the chef is rewarded with excellent results."
 
"The ED circulator is compact and very easy to transport. Julabo circulators have earned a permanent spot in our kitchen, both for mise en place work and for regular service procedures. Finally, I'd like to mention the outstanding value of these products, which for new and small companies like ours cannot be stressed enough."

Fabian Feldmann
Restaurant Gastronomique, "Schwarzer Adler"

Restaurant Mraz & Sohn
1200 Wien
Wallensteinstraße 59
Austria
 
www.mraz-sohn.at

Guide Michelin: 1 Star
Gault Millau: 17 Points

Restaurant Mraz & Sohn
 
Customer statement:
 
"Since approximately one and a half years we enjoy working with the JULABO immersion circulators. The meat, fish and vegetables dinners we create with the help of the JULABO immersion circulators distinguish themselves through their tenderness, juiciness and superb taste. The ED immersion circulator is absolutely precise, easy to handle and effective.

 We cannot imagine cooking without Sous-Vide anymore. We can recommend the JULABO ED immersion circulator anytime!

Thank you for this excellent product!

Markus Mraz
Chef de cuisine

Hotel-Restaurant Adler
 
Customer statement:
 
"An absolutely recommendable enrichment of kitchen technology for professional restaurants."
 
"We use the versatile and flexible ED-model for low-temperature cooking of e.g. Dover sole roulade, foie gras, fish and poultry tureens."
 
"We can particularly emphasize the above-average quality, the simplicity and uncomplicated handling of the circulator and the variety of accessories, as well as the reliable temperature stability providing to unimaginable results.“

Otto Fehrenbacher
Chef, Restaurant Adler

Feinkost Käfer
 
Customer statement:
 
"Finally we see progress in quality based on hardware. Who would have thought that a German manufacturer of laboratory equipment would be of help in our everyday work?
An absolutely precise instrument which is most qualified for catering all over the world. It is light, it is robust, very easy to use with a low current consumption. Experimenting with different flavors is especially interesting."

Markus Schumacher
Chef de cuisine,
Käfer Service GmbH
 

Restaurant Relais Blu
 
Customer statement:
 
"Since we have become acquainted with the unit, we don't want to miss it. Due to the outstanding precision – particularly for preparing fish – I can no longer imagine working in my kitchen without JULABO circulator. The unit is easy to operate and due to the time we save, our work is even more efficient.
 
With the help of the JULABO technology, we have been awarded as best new restaurant by the 'Guida L’Espresso', reaching the highest score of a newcomer in the history of the guide for the past 30 years."

Christoph Bob
Chef, Restaurant Relais Blu

THE 360 Restaurant Bar
 
Customer statement:
 
"My name is Simon Song previously working at Prive as a Chef de Cuisine. I am writing this letter to thank Julabo Singapore Pte Ltd for their trustworthy product and also to recommend to all chefs whom they have not yet experience the usefulness of the Julabo Heating Immersion Circulator. Even though I have joined another restaurant THE 360 Restaurant Bar , I have purchased new circulators from them for my new restaurant.

I was introduced to this useful machine when I first join Prive and through information from the useful company website, overseas and top chefs around the world. It is so useful whereby you can actually cook at the precise set temperature yet without tempering to the product excessively. And the result is perfect cooking every time and during large scale functions food production. It also helps to reduce food spoilage when you apply the cooked and chilled method Sous Vide. I would strongly recommend Julabo as it is a reputable company and they provide good after sales service.

Simon Song                                                                      

Emmanuel Stroobant
Group of Restaurants
 
Customer statement:
 
"Our first water bath was purchased in 2006. Back then, we were still experimenting a lot, resulting in an interesting combination of hits and misses. We acquired a second one a year later as it soon became obvious that this piece of equipment would be the future for gastronomical modus operandi. Since then I have purchased five units from Julabo, equipping every kitchen in our group with a circulator. we are now able to obtain remarkable results with all types of ingredients, from apple to wagyu. The techniques are simple yet precise and with a touch of creativity we have been able to produce incredible results which were thought unattainable before."
 
 

Emmanuel Stroobant
Director,
Emmanuel Stroobant Group of Restaurant

The French Kitchen
 
Customer statement:
 
"The French Kitchen has been opened for 6 months and our Julabo circulator has been fantastic...it´s like having an extra pair of hands in the kitchen. I use it for all my meats, fish and vegetables. Zhe final result in the plate is always consistent and exceeding standards thanks to the circulator."
 
 

Jean-Charles Dubois
Chef | Owner,
The French Kitchen

Saint Pierre - Relais & Chateaux
 
Customer statement:
 
"I started using the water bath when I took my first position as Chef de Cuisine at San Marco almost three years ago. I needed my cooking to be perfect as it was real new challenge for me. With limited kitchen space and the dining room being two floors away, I needed to pay attention to every aspect of operations. I had experienced Sous Vide cooking in Relais Bernard Loiseau and it was really fascinating to see what results I could develop on my own in my new "Asian" environment. Today, as Chef de Cuisine for Saint Pierre Relais & Chateaux, I create dishes combining amazing flavours, impeccable textures and more importantly - perfect consistency. The Julabo circulator is my new best friend. "
 
 

Paul Froggatt
Chef de Cuisine
Saint Pierre - Relais & Chateaux

LES AMIS
 
Customer statement:
 
"I am using the circulator already since my stay at “The French Laundry” in California in 2003 with Chef Thomas Keller.

Amazing to have technology who brings accuracy, cleanness, quality and timing very close to the probably unreachable perfectionism. Working with that motivates me and all my staff to improve ourselves in reaching this level as well as in sampling of new ideas.

Les Amis got certainly a step up in providing high quality for our customers. "
 
 

Armin Leitgeb
Chef de Cuisine
LES AMIS Pte. Ltd.

Prorest Gastronomietechnik AG
 
Customer statement:
 
"Since years we rely on the established technology of JULABO heating immersion circulation for our courses for molecular cooking and modern food technology.

Prorest Gastronomietechnik AG

7atenine
 
Customer statement:
 
"I came across Julabo four years back when I was attached to Johann Lafer Stromburg. I was fascinated with the equipment and the things you could do with it. The results were impressive and consistent.  When I got back to Malaysia, it was the 1st equipment in my kitchen wishlist "

Hotel Jungbrunn
Markus & Ulrike Gutheinz
A-6675 Tannheim
Tyrol
 

Gault Millau: 15 Points
A LA CARTE: 91 points

Hotel Jungbrunn
 
Customer statement:
 
“We are using a JULBABO ME circulator for gourmet cooking for a many months . Thanks to the accuracy and stability of temperature we achieve precise results when coooking meat and fish at low-temperature which were unknown until then. This extremely gentle cooking method produces perfect results!

We are very satisfied with the JULABO circulator do not want to do without it. It is mobile, robust and easy to operate."

Hotel Kronenschlösschen
 
Customer statement:
 
“For several years we rely on JULABO – the pioneer of Sous Vide cooking – during the annual Rheingau-Gourmet-Festival.

During 50 events within 14 days the best known and best chefs from all over the world come and go in a continuous stream.

When organising this event, it is of paramount importance to us that all chefs can depend on professional, reliable equipment which is easy to handle when they work in unfamiliar surroundings. JULABO instruments fulfil these requirements in every way. It is very important to our celebrity cooks that JULABO instruments and the JULABO service network are available anyplace and anytime."

Patrik Kimpel, Chef de cuisine
Hotel & Restaurant Kronenschlösschen     

Hotel Restaurant
Jean Paul Jeunet

Guide Michelin: 2 Stars
Gault Millau: 17 Points

JEAN-PAUL JEUNET Arbois
 
Customer statement:
 
“I have been using JULABO circulators for almost 5 years.

They are an indispensable tool which enables us to apply new cooking techniques at precise temperatures in a rational manner. Precise and accurate to the  degree. Economical, suitable for night operation and also flexible with easy maintenance and very robust

These instruments open up new ways of cooking by combining creativity and tradition to the greatest delight of our customers."

Jean Paul JEUNET, Chef
Hotel & Restaurant

Seehotel Überfahrt
Überfahrtstraße 10
83700 Rottach-Egern
Germany

 

Guide Michelin: 2 Stars
Gault Millau: 19 Points

Gourmetrestaurant Überfahrt
 
Customer statement:
 
“The temperature accuracy of JULABO instruments is indispensable to precise cooking."

Awards
2000
Restaurant of the year presented to "Am Marstall", Der Feinschmecker
2003
 Achiever of the year, Aral Schlemmer-Atlas
2004
Restaurant of the year, Bertelsmann
since 2004
Top Ten, Aral Schlemmer-Atlas
since 2005
Top Ten, Der Feinschmecker
2006
Top Ten, BUNTE
2008
Chef of the year, Der Feinschmecker
2009
Restaurant & Chef of the year, FAZ
2010
19 points Gault Millau, 4 toques, Gault Millau

Christian Jürgens, Chef de cuisine
Gourmetrestaurant Überfahrt

The Greenbrier
 
Customer statement:
 
“My JULABO circulators have paid for themselves over and over again through effecting labor cost, product consistency & shrinkage, and not to mention the huge return on investment through guest satisfaction in the product it produces; these are remarkable machines and indispensable in the modern kitchen”

“I am not only amazed with the precision in JULABO temperature control, but the long periods of time in which it can maintain those exact temperatures. They are as close to perfection as you can get in the kitchen”

“You rarely come across a single piece of equipment that can have such a positive effect on your entire kitchen and everything in it, and have such a dramatic impact on the operation itself.  That’s why I prefer the quality of JULABO brand products in my kitchen”

Richard Rosendale, CEC
Executive Chef,
Team Captain for Culinary Olympic Team USA

Antoniewicz
Prozessmanagement
Eventmanagement
P.O. Box 50 17
59186 Bergkamen
Germany
 
www.antoniewicz.org

Heiko Antoniewicz
 
Customer statement:
 
"The JULABO circulator is an all-rounder suitable for multi-purpose use in the sous-vide kitchen to conserve the structure of fish, meat, fruit and vegetable. When these products are prepared, they reveal their full flavour much to one's surprise. Finally, we found an instrument that maintains a constant temperature and offers a great precision for preparing food. Using the units for catering services is an absolute must because they are easy to transport and have an economic current consumption."

Heiko Antoniewicz
Process & Event Management

The 'Catering Inside' magazine calls Heiko Antoniewicz "the magician of molecular cooking". As multiple award-winner (for example: Chef of the Year 1990) he took care of the culinary well-being of Queen Elizabeth II and German Chancellor Angela Merkel. Today Heiko Antoniewicz imparts his knowledge as a self-employed consultant and trainer.

Hotel Management School
     Heidelberg
 
"When they start the practical parts of their education, our future chefs and restaurateurs expect to use modern equipment that makes their work easier and helps them concentrate on the tasks they are learning in the kitchen. Julabo circulators are the perfect tools for these requirements. They deliver impressive temperature stability for highly precise cooking, but are also well-liked for their intuitive and well-organized operating procedures. It is difficult to overemphasize the value of these characteristics for a training kitchen with continuously changing users."

Martin Dannenmann, OStD
Manager, Hotel Management School Heidelberg

Opéra Consulting
 
Cabinet conseil et formation en hôtellerie restauration.

Opéra Consulting
28 rue du Général de Gaulle
67205 Oberhausbergen / France

Landesberufsschule
 
Customer statement:
 
"We are a fulltime vocational school with annual courses for chefs and feel committed to teach modern cooking methods in addition to the classical ones and not to reject new techniques.

Thanks to the JULABO circulator ME27 we can fulfil these requirements at the highest level.

The temperature consistency is unique, the operating display is concise, and is easy to use. This is an immense improvement if one considers that approximately 1500 cooks in 5 training kitchens use these instruments. The additional temperature sensor shows our pupils the exact core temperature. Besides the water temperature the core temperature is an indispensable factor when we sensibilize the trainees to the doneness of the various types of meat."

Walter Bauhofer 
Director of Training Kitchens

Bocuse d'Or USA
 
Feb. 5-6, 2010
Bocuse d'Or USA
The 2010 USA Competition
Hyde Park, NY
United States of America

Rheingau Gourmet &
     Wein Festival
 
Feb. 25 - March 10, 2010
Rheinallee
65347 Eltville-Hattenheim
Germany

>>> Program

HOSTEX Cape
 
March 8-10, 2010
Booth E39/E41
Cape Town International Convention Centre
South Africa

Gastro Premium Night
 
March 15, 2010
Ballroom
Auf dem Süllberg,
22587 Hamburg
Germany

FHA
 
April 20-23, 2010
Hall 2, Booth 2F3-04
Singapore Expo
Singapore

NRA SHOW
 
May 22-25, 2010
Booth no. 2783
McCormick Place
Chicago, USA

Hotelex Beijing
 
Aug. 25-27, 2010
Booth 4M03
China National Convention Centre
Beijing, China

Hogatec
 
Sept. 12-15, 2010
Booth No. 9E55
Hall 9
Düsseldorf, Germany

StarChefs
 
Sept. 20-22, 2010
Booth 24
Park Avenue Armory
New York City, USA

CHEFSACHE
 
Sept. 14, 2009
Hall A1
Messe Hamburg
Hamburg, Germany

Starchefs
 
Sept. 20 - 22, 2009
Booth 24
Park Avenue Armory
New York City, USA

PIR Hospitality Industry
 
Sept. 30 - Oct. 3, 2009
Hall 13, Booth 2C12
Crocus Expo IEC
Moscow, Russia

The Restaurant Show
 
Oct. 12 - 14, 2009
Earls Court 2, Booth H20
The Hurlingham Club
London, UK

Available
October 2008
 

Cookbook
"Sous-Vide Cooking in a Vacuum"
 
This special book provides an introduction to the various cooking methods, temperatures, sealing types, glasses, and much more. The author’s perspective on opportunities in gastronomy complement detailed information about equipment, storage, and cooking processes. A large number of basic recipes can be combined as desired with about 70 different creations. Viktor Stampfer’s professional and technical expertise will make this work an indispensable guide for anyone interested in Sous-Vide.

200 pages
ISBN 978-3-87515-027-8
Bilingual: German/English

Cookbook "Verwegen kochen"
 
Heiko Antoniewicz, a star-rated chef from Germany, has long been involved with uncovering the opportunities of molecular gastronomy. Given his experience, it is no surprise that his creations are highly mature and simply irresistible. He manages to combine tradition with modernity, enrich classical perfection with new methods and textures, and create heavenly, magical dishes. In addition to recipes, the book contains extensive information about texturizers, aroma harmony and flavor pairing, Sous-Vide, emulsification, and sferification, making it a cookbook, textbook, and reference all in one.

240 pages
ISBN 978-3-87515-024-7
German

Bestseller-Cookbook "Fingerfood"
 
In his bestseller “Fingerfood”, Heiko Antoniewicz demonstrates surprising food compositions set in the proper context. This book is considered a standard work for the entire gastronomy industry and was awarded the World Cookbook Award in the Innovation category.

280 pages
ISBN 978-3-87515-015-5
German

Juan Amador "Tapas" - Cookbook
 
Juan Amador, of the restaurant bearing his name (near Frankfurt), is considered to be one of the highest-profile chefs in Germany. This thirty-five year-old German with Spanish heritage is beloved for his interpretation of Catalan Basque and French cuisine. In his first cookbook, Juan Amador introduces 50 fine tapas and explains their preparation on more than 200 large-format pages. This book is an ideal guide to star-rated tapas for anyone who loves unexpected creations.

218 pages
ISBN 978-3937963389
German

Cookbook "Sous Vide Cuisine"
 
Sous-Vide Cuisine is a first-class, practical manual for the professional chef. The book combines the artistry of the chef with the science of sous-vide. In Sous-Vide Cuisine, Roca and Brugués not only illustrate every technical aspect of sous-vide cookery, but also demonstrate the potential for creative applications in the recipes. This book will help chefs to better understand and employ sous-vide as a means to improving the way they cook.

192 pages
ISBN 978-8472121126
English

Culinary Recipes and Techniques on DVD ROM
 
A new way of learning. The sense of being directly involved. Valuable and precise assistance. Culinary recipes on video, that’s the high art of cooking, explained step by step thanks to the magic of the pictures showing the “recorded recipes“, demonstrating „basic techniques“ and the entire “ado of recipes”. Help for the learning, assistance for the teacher, an intuitive and playful tool for everyone; an approach which demystifies and grants access to gourmet cuisine.

Conception:   www.operaconsulting.fr


Recommended Minimum Config.

Computer PC

• DVD-Drive 4X
• Pentium II Processor
• Windows 98 or a new version
• 256 Mo RAM
• Sound card comp. for SoundBlaster™

Macintosh

• DVD-Drive 4X
• G4 Processor
• Mac Os X (Minimum 10.2)
• 512 Mo RAM

Language: french

Demoversion

Ordering

Recipes on Video (DVD) -
Preparation of recipes and appropriate hygiene regulations
 
This 2nd volume of recipes on video includes 25 new recipes for you personal collection.

Indispensable hygiene regulations and many food safety tips are explained with descriptive pictures. In addition the video (DVD) includes a glossary of hygiene terms and applicable regulations.

Recipe preparation is recorded in an easy to follow step by step format. Basic techniques are explained and demonstrated - great for beginners an as teaching assistance: an intuitive, hands-on tool for everybody.

Conception:   www.operaconsulting.fr
 

Recommended Minimum Config.

Computer PC

• DVD-Drive 4X
• Pentium II Processor
• Windows 98 or a new version
• 256 Mo RAM
• Sound card comp. for SoundBlaster™

Macintosh

• DVD-Drive 4X
• G4 Processor
• Mac Os X (Minimum 10.2)
• 512 Mo RAM

Language: french

Demoversion

Ordering

Recipes on Video (DVD) - Bruno Goussault presents Sous-Vide-Cooking at exact temperatures

COOKING in its actual meaning is cooking food in water close to the boiling point. Perfect cooking at exact temperatures is the dream of all cooks. Exact temperature control the allows for optimal juiciness, tenderness, consistency, taste and color. The concept of expert cooking was formalized by Bruno Goussault. He points out every advantage of low temperature cooking and sealing food under vacuum. He has advised master chefs and Michelin starred chefs; now he passes his knowledge on to us.

Conception:   www.operaconsulting.fr
 

Recommended Minimum Config.

Computer PC

• DVD-Drive 4X
• Pentium II Processor
• Windows 98 or a new version
• 256 Mo RAM
• Sound card comp. for SoundBlaster™

Macintosh

• DVD-Drive 4X
• G4 Processor
• Mac Os X (Minimum 10.2)
• 512 Mo RAM

Language: french