August 16, 2014 – French Cuisine, the crème de la crème of the culinary world, is easily one of the most well-loved cuisines of food enthusiasts. And Sub-Zero and Wolf most definitely satisfied the cravings of several epicureans during its Simply French cooking demo, held at its showroom in Makati City last August 16, 2014. Corporate chefs Gio Besa and Joyce Santos showed guests that with the help of Sub-Zero and Wolf, cooking these quintessential French dishes were easier than learning to pronounce its names!
First on the menu is the Wild Mushroom Vol-au-Vent, an hors-d’oeuvre that’s composed of puff pastry and filling that you can alter to your preference. During the cooking demo, the chefs chose to use delicious wild mushroom. Thanks to the Wolf Oven’s unique Dual Convection System, heat was evenly distributed during baking, resulting to the scrumptiously crunchy crust of the Vol-au-Vent! This dish was followed by the starter, Marseilles’ traditional fish stew, Seafood Bouillabaisse. The main course, Boeuf Bourguignon with Potatoes au Gratin Dauphinoiss, was simmered with the use of the Wolf Induction Cooktop’s True Simmer function.
And of course, the menu wouldn’t be complete without dessert! Served last were the classic French patisserie Gâteau Fraisier, and the Crème Brûlée, a rich custard base with white sugar topping that’s crystallized to perfection with a torch. And voilà! Easy to prepare French dishes that will make your guests cry “délicieux!”.
Want to learn more tips and recipes? Join us in our next cooking demo to be held soon at a Sub-Zero and Wolf showroom. Please call +632 8634.8587 loc. 409 for more details.