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What Julabo Customers have to Say…
Julabo products used for Sous-Vide cooking preparation can be found in restaurants all over the world. Superior chefs trust the quality of the products, as per the following endorsements:
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Cuisine Solutions Inc. |
Customer Statement |
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"I started using the Julabo heating immersion circulators in my laboratory for microbiology analyses in the 1970'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 Sous Vide cooking classes. In the USA, we plan to integrate Sous Vide education into Cuisine Solutions' subsidiary, FiveLeaf. Our natural choice is to have Julabo among our partners."
"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, Creative Solutions Inc. and FiveLeaf CREA | © 2008 - 09 Julabo (UK) Ltd. All rights reserved. Used With Permission.
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Hotel Traube Tonbach |
Customer Statement |
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"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'
Guide Michelin: 3 Stars
Gault Millau: 19.5 Points | © 2008 - 09 Julabo (UK) Ltd. All rights reserved. Used With Permission.
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Schlosshotel Lerbach |
Customer Statement |
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"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'
Guide Michelin: 3 Stars
Gault Millau: 19.5 Points |
© 2008 - 09 Julabo (UK) Ltd. All rights reserved. Used With Permission.
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Schlosshotel Bühlerhöle |
Customer Statement |
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"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.
They are not to be excluded from our kitchen because they give us the possibility to create dishes such as:
The Julabo products are a "small" and above all an exact revolution!"
Christian Scharrer
Chef, Gourmet-Restaurant Imperial
Guide Michelin: 1 Star
Gault Millau: 18 Points |
© 2008 - 09 Julabo (UK) Ltd. All rights reserved. Used With Permission.
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Restaurant Gastronomique |
Customer Statement |
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"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"
Guide Michelin: 1 Star
Gault Millau: 17 Points |
© 2008 - 09 Julabo (UK) Ltd. All rights reserved. Used With Permission.
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Hotel-Restaurant Adler |
Customer Statement |
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"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
Guide Michelin: 1 Star
Gault Millau: 16 Points |
© 2008 - 09 Julabo (UK) Ltd. All rights reserved. Used With Permission.
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Restaurant Relais Blu |
Customer Statement |
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"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 |
© 2008 - 09 Julabo (UK) Ltd. All rights reserved. Used With Permission.
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