Issue link: http://osercommunicationsgroup.uberflip.com/i/472402
K i t c h e n w a r e N e w s & H o u s e w a r e s R e v i e w S h o w D a i l y Tu e s d a y, M a r c h 1 0 , 2 0 1 5 4 8 INTRODUCING: LES NATURELS In response to the rising enthusiasm around pastry, homemade baking and healthy and simple cooking, REVOL cre- ated a new line of pastry items named LES NATURELS. Inspired by the shapes and design of French pastry basic molds, you can bake cakes, tarts, muffins, cup- cakes and cheesecakes – all the deli- cious desserts you can think of. The line is offered in two elegant colors: crème and sesame grey. All the pieces are oven to table. Because they are made of porcelain, the baking process is guaranteed: your desserts will be baked evenly, the non-stick fin- ish will help you achieve your recipes more efficiently, and you will be able to keep the dish warm for a longer time. It goes without saying the cleaning is easy and quick. Just another excuse to have dessert! This year the company is also intro- ducing the REVOLUTION gas only ver- sion with a see-through glass lid. This REVOLUTION cocotte has a porcelain base and a lid made of glass. This cocotte is stovetop and electric compatible. It can also go in the oven and microwave. A great addition to the REVOLUTION line! Don't miss ELIZABETH'S EVERYDAY ESSENTIALS, which will also be presented during the show. REVOL Porcelain is a French fami- ly-run company with 246 years of unique expertise in manufacturing culinary porcelain. First known and used world- wide by established chefs, restaurant chains and hotel groups, the brand has expanded to retail distribution and is now brought to you as the best quality product you can find on the market. Discover the design, style, quality, innovation and performance of REVOL and bring the best ceramic tabletop and bakeware equipment to your kitchen and dining room. For more information, visit booth #S3215. STEAMING: A HEALTHY WAY TO COOK Eating healthy is not only the major chal- lenge of modern societies. It is among the largest trends in consumer cooking in North America. From all over the world, the sci- ence community agrees that steam cooking is a healthy way of cooking, and this cook- ing method is very popular in Asia and Western Europe, but less in the Americas. Now, Croquade will introduce this year in America its multicooker in which the steaming function has been heavily developed. "We designed the machine around three concepts," explained Gautier Rouyer, the CEO of Croquade. "First, you only cook healthy food in a healthy device." The steamer from Croquade only uses BPA-free plastics, and only places the food on stainless steel surfaces. That stands in sharp contrast to all-plastic products dominating North America. "Next, we know that taste is what matters, and we see that most people are reluctant to steam their food since there is no sauce with the food," said Rouyer. Unlike other steamer cookers, Croquade's baskets allow cooking with sauces in the baskets, and the vessels catch all the vita- mins and juices from the food. The same features allow cooking real terrines and chocolate mousse in the steamer cooker. It changes how you think about steam cooking. "Finally, we emphasize versatility. This year will add the sous-vide function to the appliance. By doing this, we will offer an appliance that will allow con- sumers to steam, to cook sous-vide, to slow cook, and can also be used as a chocolate tempering machine. All this in a fully healthy device. This is unique!" said Rouyer. Consistent with Croquade philoso- phy, the Dejelin multicooker is made in Belgium in the headquarters of Croquade. This is very important for Croquade to control the quality of the products and provide a very long lifetime. Rouyer explained, "Most of our consumers will keep our prod- ucts for decades. We are so sure about the quality that we offer 10 years warranty on our deep fryers in Belgium to show the difference between our products and Far East products. If I may add an anecdote: we are repairing every month one or two machines which are 30/50 years old. Some waffle makers did cross three gen- erations into a family going from the mother to the daughter. For those clients, the device has a very emotional value as they picture themselves making waffles with their grandmother when they were children. Bringing emotions to con- sumers with our products is priceless." To learn more, visit booth #L13312.