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 Circulator. 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
 

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.

Christian Scharrer
Chef, Gourmet-Restaurant Imperial

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"

Hotel - Restaurant Adler
Reichenbacher Hauptstr. 18
77933 Lahr
Germany
 
www.adler-lahr.de

Guide Michelin: 1 Star
Gault Millau: 16 Points

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

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

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 relocate 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

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