2023 Author: Cody Thornton | [email protected]. Last modified: 2023-05-24 11:20
If you have also abandoned the mocha for coffee capsules from Nespresso or any other company, know that the vacuum revolution is not destined to stop.
A few days ago ChefCuisine landed on the French market, a futuristic machine that in terms of appearance and ease of use recalls those of Nespresso (so much so that the Daily Mail renamed it "The Nespresso Machine of fine dining") and promises to convert banal vacuum-packed capsules into refined gourmet dishes within anyone's reach.
The home cooking revolution that allows you to create recipes like scallops with lentils or foie gras with lemon confit at the push of a button.
The French-speaking Swiss startup responsible for ChefCuisine has done things big, to be more credible, it has called one of the most beloved chefs in France, Anne-Sophie Pic, to be the godmother, the only transalpine woman to be awarded three Michelin stars.
To the delight of those who love to invite friends home but hate cooking, ChefCuisine works like this: food capsules can be ordered online with home delivery in 24 hours. At dinner time, once you have decided which flavor you want, the capsule is inserted, the machine is filled with water and finally the button is pressed.
Each capsule contains a microchip that transmits information on cooking times and temperature to the machine. The food is pre-cooked following recipes from chef Pic.
These are the vacuum-packed capsules offered by Ann Sophie Pic:
Foie gras with lemon confit (12 €), Seared pigeon with pepper voatsiperifery pepper and diced seasonal vegetables with cinnamon sauce (€ 16), Fillet of beef with soy honey, mung beans, ginger and crunchy vegetables (€ 16).
Total cost of the car 199 €.
In an interview with Le Tribune de Geneve, the star chef said that gastronomy must adapt to the constant evolution of our way of life, and that Nespresso has improved the average quality of the coffee drunk in France.
But the arrival of ChefCuisine has raised a lot of controversy, food critics and journalists fear that at this rate the prestige of French gastronomy is at risk.
According to one of them, Francois-Regis Gaudry, we are preparing to live in a world of vacuum bags where the meat comes from a plastic package. If this continues, in less than 15 years no one will know what shape a cow looks like.
Anne Sophie Pic rejected the criticism saying its purpose is different, namely:
"Encouraging France to cook and democratize haute cuisine".
Given the practicality and cost of the machine, certainly accessible compared to other food processors, it cannot be ruled out that it will succeed.