06-10 September 2019
COOK & SHARE Hall 3 — Stands C66 - D65
The "Maho Nabé" reinvents the cooking experience for both amateur and Michelin-star chefs. Thanks to its double-vacuum technology, the "Maho Nabé"cooks at the perfect temperature -between 95 and 100 °C- and reveals a wide array of flavors using less energy than the standard cooking pot, making Alain Passard say: "Thanks to the 'Maho Nabé', I can make a whole new ratatouille! ». The "Maho Nabé" keeps food hot long after being taken off the stove, allowing the cook to spend less time in the kitchen and more time with their friends and family at the dining table.
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