Skilled enologist, master restaurateur and disciple of renowned Chef Escoffier, David Oper seems to have won his bet: to restore the nobleness of a place whose reputation needed rehabilitation. Electrolux accompanied him in this challenge.
Open seven days a week, with an average of 180 people per day, even 280 on the weekend, David Oper, manager of D’eux-mêmes Restaurant, could not compromise on the kitchen equipment. Especially having the gastronomic belief of “rendering the inaccessible accessible.”
Advised by Eric Hellouin of Sovimef, the Electrolux Professional partner, David Oper agreed to change to electric appliances. “My visit to the Sirha exhibition had also reassured me about this more practical choice that offers all the benefits of gas without the drawbacks. It is a more economical and environmentally friendly formula. The equipment has the added bonus of being compact, ergonomic and practical. It is easy to use” he underlines.

air-o-steam Touchline oven: its intelligence saves half the time
Among the equipment installed, David Oper could not say enough about the air-o-steam Touchline oven: “It multiplies the benefits.  For us working with fresh products, tight prices and high volumes, the air-o-steam Touchline oven is a serious ace up our sleeve in terms of cooking possibilities! It makes me save almost half the time with its well thought out programs that do the work at night. I also noticed a real gain in terms of working comfort, particularly with the heat dispersion. And since it is cooler in the kitchen, the atmosphere is also lightened! Finally, all of the material is easy to clean. This is a good product that I would recommend to my colleagues.”

“Electrolux Professional has provided sound advice and a proposal in line with our needs. The new thermaline Modular 850 cooking suite brought a remarkable improvement in terms of working comfort, safety, but also energy saving and environmental concern,” he added.

Upcoming projects
David Oper intends to keep his restaurants at the forefront, especially since he opened, in June 2015, a gourmet bistro adjacent to the restaurant (Les Halles by D’eux-mêmes).
For this, he plans to invest in a new fryer and an extra oven! Let’s bet that this will be Electrolux equipment.

Restaurangakademien offers high-level courses for restaurant owners, executive chefs and food service professionals as well as courses for sommeliers. It is the hub for Sweden’s most renowned chefs and for the Swedish Chef of the Year competition. Additionally, they offer cooking classes for interested consumers during the weekends.

Depending on the type of activity, cooking class, and number of students, the kitchen can prepare between 50-100 meals per day. The kitchen is divided into 2 almost identical areas, in order to accept both small and larger groups from 3-15 attendees.

Chef Markus Löfgren from Restaurangakademien has chosen Electrolux Professional solutions for their great attention to design, an advantage in an open kitchen area. The thermaline cooking suite offers high technology combined with innovative cooking solutions.

The kitchen at Restaurangakademien has been equipped with air-o-system, an integrated cook&chill solution, thermaline S90 induction & ecotop, wineline glasswasher, ecostore refrigerator, dynamic prep, hood type dishwasher and boiling pan.

Chef Nino Di Costanzo returned home, to Ischia, with a restaurant, the Danì Maison, which is much more than just a starred cuisine. It is a true sensorial journey through the traditions of Ischia and the Campana region, revised and enhanced by modern techniques and the use of cutting-edge solutions, those endorsed by Electrolux Professional.

It captures the visual space of the guests, placed in the center of the only room in the restaurant, occupying more than half of the room. As pointed out by Nino himself, “I wanted to put a kitchen in a house.” The guests are not just customers, but the real “hosts”, the protagonists of a sensorial and culinary experience to remember.

In the center of Nino Di Costanzo cuisine, carried out with the support of the Electrolux Professional agency Grandi Impianti Snc of Naples, “extraordinary people who believed in this project, and have helped me achieve it”, states Di Costanzo, are the two thermaline M2M – Made to Measure cooking suites.

Two modular cooking suites in stainless steel with a 3mm thick one-piece worktop, characterized by their robustness and functionality at the service of the chef’s imagination.

Tailor-made solutions designed to meet different desires and styles of cooking, “because it is true that it is a big company, but behind great companies there are also great people” able to turn the kitchen of every chef into a reality.

The International Centre for Culinary Arts (ICCA) Dubai – leading culinary training provider in the Middle East – acknowledged this as it recently celebrated the opening of its prestigious kitchen within the Dubai Knowledge Village. The kitchen is accredited by the World Association of Chefs Society (WACS), meaning the educational programs of ICCA are officially recognised under the Standards of Quality Culinary Education by schools and institutions on an international level.

With an inspirational vision to redefine ways in which professional culinary training is offered, ICCA understands the importance of sophisticated kitchen design, so no corners were cut when it came to investing in a training ground for the chefs of the future to develop.

The decision was made to invest in equipment from Electrolux Professional, with the premium thermaline range taking pride of place in the kitchen.

Engineered and built for the most demanding heavy-duty kitchens in the world, thermaline was the ideal match for the ICCA to support the chefs of the future in the provision of top class tools to inspire their culinary masterpieces.

The installation also includes seven air-o-steam Touchline ovens and six air-o-convect Touchline ovens, two air-o-chill blast chillers/freezers, eight ecostore touch refrigerated cabinets, seven odourless ventilation hoods, two hood type dishwashers, a HSG Panini grill and pasta cooker, alongside a host of dynamic preparation equipment.

Sunjeh Raja, Director and CEO of ICCA commented: “We believe in making a difference in the industry and that difference came together by partnering with Electrolux Professional. We brought professional training and professional technology into a single platform which is set to have a huge impact on the industry and the success of our chefs“.

The Electrolux Professional solutions equipment reign sovereign across the facility and the high standard is nothing short of what the industry would expect from ICCA, which holds a prestigious place among the Top Ten Culinary Institutes in the world.

In the center of Treviso, a few steps from Vittoria Square, you will find NaturaSì: the supermarket chain that focuses uniquely on biological products.

In the store, in line with the market philosophy, the first bio-Bistrot has been inaugurated. It is a new restaurant concept that wants to offer customers not only an original cuisine, but above all healthy and prepared with respect to the environment. The Bistrot is born from the idea of wanting to let customers try the products that are on the shelves and in the produce section of the store, creatively elaborated by the chef.

The Electrolux Professional agency Renzo Foltran followed the entire project from the beginning. The solutions were proposed according to the space available, starting from the static preparation that meticulously follows the perimeter of the kitchen, up to the more technological solutions of the thermaline modular cooking range.

The result is a completely independent and highly efficient kitchen, visible from the street and from the dining area, separated by a beautiful stained glass window: a deliberate choice in order to bring light and continuity to the environment and further emphasize the “Km 0” concept also in the service.

“Our goal is to bring this concept to other cities, both Italian and European, even with the help of Electrolux Professional, technical partner who has managed to translate our requirements within a small space yet complete at the same time” says Andrea Frizzarin, Business Development Manager.

Wirtshaus Zinners is a newly refurbished restaurant with an enchanting inn and beer garden located in the beautiful and central location in the heart of Taufkirchen Upper Bavaria.

In September 2015, the restaurant was reopened by two brothers, Sebastian and Ferdinand Zinner. Wirtshaus Zinners has become famous for its regional cuisine and spoils its guests with traditional Bavarian dishes. Next to the restaurant, they also manage a culture and congress center.

Sebastian Zinner, Managing Director, commented as to why they chose Electrolux for their new venture:

“From the initial consultation and design of the kitchen to the installation and onwards, Electrolux Professional has always been available and has properly advised us from the very beginning. Everything has always worked great. The units are reliable and always deliver top results. I must say that Electrolux is the perfect partner.”

The restaurant offers a cuisine in which product quality is paramount. The kitchen is fully equipped with Electrolux Professional and serves 80-120 meals per day. For events, it can even serve up to 250 meals.
The Electrolux Professional solutions installed are a thermaline cooking suite, ProThermetic tilting boiling pan, Cook&Chill air-o-steam Touchline oven and air-o-chill blast chiller freezer, ecostore refrigeration and dynamic preparation equipment as well as the dishwashing area with a hood type dishwasher, pot washer and glasswasher.

Installing a high-tech Electrolux kitchen in the local Gustave Eiffel cooking school was the best choice for innovative equipment that meets the standards and expectations in terms of sustainable development. It is also a story about the meeting of human values: the one between Michel Darcq, Director, and Ali Dahmna, Director of Business Development Electrolux Professional.

“The idea was to use a manufacturer to design the stove and an innovative working concept with unique specifications: a step ahead, islands, savings in electricity, with a wide choice of innovative equipment, ”

says Michel Darcq. A project perfectly suited for Electrolux, a perfect example of the will of the brand to establish itself in French culinary schools.

About 350 young people per year initiate their training here, plus 150 to 200 trainees in continuing education. It was essential to develop the space “in order to offer them the best possible tools and training to their allow them to succeed.” And it is not the 23 teachers hard at work that say otherwise!

Assisted by Bruno Theenivs for the food / catering area, Michel Darcq was undecided on how to optimize the 900 m2 allocated to the section. Teachers were also involved regarding the approach and implementation.

“Our project, approved by the body of academic inspection, allows us to anticipate developments in the hotel sector over the next 15 years,” says Darcq. “It was imperative to comply with the latest regulations and to integrate sustainable development. When technology saves both costs and energy, safety and comfort, then we have a winning formula! “,

said one of the teachers. In the end, the equation by Michel Darcq found its solution: “The equipment installed was in line with our concept, combining tradition and innovation, respect for our values and expertise, all leaving space for experimentation.” The construction began in April 2015.

“I had the opportunity to discover more in Senlis, on the Sirha and in Rungis, during the Electrolux truck tour“, says Darcq, who also said to have appreciated the Electrolux collaboration regarding the work to be conducted for the health control plan. “Proximity is also an asset in terms of monitoring and maintenance,” he underlines.

“The Electrolux thermaline range contributes to the well-being of the students and teachers. It offers a better working comfort allowing for imagination and creativity. In addition, the power is remarkable. Our goal is to enable young students to succeed by offering the best tools and training opportunities. In addition, the quality of the materials and equipment contributes effectively. “

An inviting smell of tarts flows through the rooms of the school. The visit is delicious and filled with information. After a detour through the workshops and the area dedicated to the development and distribution of pastries, we learned that the establishment had once been a College of Technical Education, a school of Vocational Education and then a Vocational High School.

It has been completely renovated and the name Gustave Eiffel was given in 1995, at the inauguration of the new premises. The diploma in culinary arts has existed here since 1957!

We also discovered the brewery “The Esquenet” and the restaurant “Bagnolet”, powered by the students themselves, there is a passage between the kitchens. The contrast between the two existing environments is quite noticeable. The old kitchen is well-equipped and efficient, but does not have the multiple benefits like the new: a sense of ease of movement, optimum visibility thanks to the island configuration, the high-tech materials… everything has been designed to put students in a position to prepare for the reality of their future profession. And they are delighted!

• thermaline cooking suite comprising: electric fry top, 4-burner top, free-cooking plate, aquacooker, refrigerated base, pass-thru oven, open base, work top, induction top, induction wok, electric oven, gas pasta cooker, fryer, gas grill, electric chip scuttle
• air-o-steam Touchline oven 6 GN1 / 1 with extraction hood
• air-o-chill blast freezer
• 3-door refrigerated table

MØS Gastronomic Smart Casual is a Nordic cuisine project developed by restaurateur Alexander Zaturinskiy and Chef Andrey Korobyak.

An impressive 2-story restaurant boasting 80 seats located on the first floor of the luxurious residential complex “On Troubetzkoy” next to the “Trubetskih country estate in Khamovniki”. The main concept is “everything natural, wholesome food, light and cozy interior and a healthy lifestyle”.

Opened on July, 2015, the interior of the restaurant, inspired by the Danish Geranium (a project by Rasmus Kofoed equipped by Electrolux Professional) is a striking example of modern Scandinavian design, based on the tradition of the 30’s – oak floor and table-tops, leather elements, hand-made dishes, comfortable furniture and design lighting.

Andrey Korobyak, Chef and co-founder commented:

“Electrolux is known to me from my work in Estonia and Denmark, I trust it, I know how it works.

I’ve chosen thermaline modular equipment – this is the best induction cooker I’ve ever seen! Let alone the energy it saves.

I like the style but mostly – working conditions, quality, and reliability, because when the kitchen starts to grow, it is important that everything works well.”

The beautiful open kitchen “empowered by Electrolux Professional” features a Swiss-made thermaline cooking island with induction top, an air-o-steam Touchline combi oven, refrigeration and neutral appliances.

Le Quincangrogne is a story that began almost 5 centuries ago, in 1564 at the arm of the Marne River. At that time a hunting ground for Henri IV, the mill of Quincangrogne found its acclaim in 1964, thanks to the support of a known chef.

This chef was Arthur Keller, who turned Le Quincangrogne into one of the most famous restaurants around the Seine and Marne. Before this, the mill, whose wings stopped turning in 1865, was also the inn of Quincangrogne.

Thanks to Arthur Keller’s reputation, the inn became nationally renowned. In 1968, the old style debuted into a luxurious restaurant with rooms for banquets and guest rooms. Thanks to his perseverance, the chef became a great innovator of modern cuisine, receiving a Michelin star.

Le Quincangrogne prospered, becoming a place of haute cuisine as well as a 4-star hotel, until a family tragedy took over both the chef and the inn. It was sold and replaced by a retirement home and eventually abandoned. However, they did not consider the determination and desire of two men.

The hotelier, Pierre-Antoine Lachaux, could not bring himself to watch such an institution disappear. He met with Franck Charpentier, a known chef with a passion for gastronomy, and sealed the fate of this beautiful location. Together, in 2015, they decided to reopen the house and to restore life to the gourmet restaurant, giving it back the deserved name of Le Quincangrogne.

“You must love challenges: here, we had to redo everything!” commented Franck Charpentier, chef and owner. Chef Charpentier seized the opportunity to open his kitchen to the restaurant, so the guests could set their eyes on the preparations of their dishes in a trendy atmosphere.

To support this project, the two entrepreneurs relied on the installer G3 Concept based in Chelles. “We reviewed several estimates, with a mandatory prerequisite for reliable materials. We also contacted the Ducasse school, fully equipped by Electrolux, where we received confirmation that our requests would be completely satisfied. After a demonstration on the air-o-steam Touchline combi oven – marvelous, the hood type dishwashers – extremely resistant, the cook tops – a real plus … We chose Electrolux!, and more precisely, the thermaline range. “I was looking for something solid, reliable, durable and at the forefront of technology. Electrolux was able to meet my expectations“, says Franck Charpentier.

In the 132 m2 kitchen, inaugurated just a few months ago, everything has been designed to express creativity. Here, ten people are hard at work to surprise and satisfy the taste buds of a mostly local clientele and altogether privileged, as the restaurant holds 34 seats. The chef creates a traditional cuisine with Mediterranean and Asian influences. “I proudly integrate products from local farmers as well as from farmers in the Seine and Marne regions.”

“By the end of March, we plan to open the hotel: 22 rooms including 4 suites of 40 m2. Four recruits should also join us, bringing the staff to 19 people. During May, we will also open the tearoom. We are also developing our business on customer seminars and banquets since we have areas dedicated to these profiles, “says Franck Charpentier, who is also considering the installation of a green terrace.

We expect that Le Quincangrogne, just thirty kilometers from Paris, will meet its due success, having in sight a very nice goal: to hang a star at Quincangrongne!

• 132 m2 kitchen
• 34-seat restaurant
• 2 banquet rooms / seminars holding 70 and 25 guests
• A team of 19 people, including a kitchen brigade of 10 people, 5 in the dining room, 2 receptionists and 2 maids
• 22 rooms including 4 suites of 40 m2

Electrolux solutions installed at Quincangrogne:
• Prothermetic tilting braising pan
• made to measure plate warmer
• 4-burner cook tops
• deep fryer, griddle, bain-marie
• made to measure central shelf
• extraction hoods
• salamander
• refrigerated tables
• air-o-steam Touchline oven
• air-o-chill blast freezer
• refrigerated cabinet
• stainless steel cabinets
• air-o-convect oven
• all work tables fruit / vegetable / fish / meat and cold rooms
• dishwasher with reverse osmosis
• beverage refrigerator
• ice machine