Renowned chefs opt for Debic Shapes

In Zoelen, a little place in the Batavia region, near Tiel, chef Bob Vriens cooks at the restaurant De Heeren van Soelen. Vriens bases his cooking on French cuisine and uses fresh, seasonal ingredients. Classics on the menu include duck liver terrine, steak tartare with a varying garnish and sole with beurre noisette. Pears, apples, cherries and plums from the surrounding Batavia region also feature prominently, of course. As De Heeren van Soelen also offers rooms for gatherings, Vriens regularly cooks for larger groups. He aims to surprise them with creative dishes, too. ‘Debic Shapes are a solution’, he says. ‘With these frozen dessert components we make high-quality desserts very simply. Debic Shapes thaw within fifteen minutes and we finish them with fruit, ice cream, whipped cream, cream, flowers and a little crunch. We keep additions like whipped cream, ganache or gel in piping bags. This means we can prepare our desserts properly and put the finishing touches à la minute. 

Martijn Meijerrathken is executive chef at Park Inn by Radisson Amsterdam City West. The cuisine at Park Inn by Radisson is international, with a focus on health. Many of the guests at the design hotel, named ‘Hotel of the Year’ in the Central and Southern Europe region in 2019, work in the pharmaceutical industry. To be able to offer them the best possible quality, Meijerrathken likes to work with Debic products. ‘I’m a real fan! Making everything yourself is virtually impossible these days, certainly not with the number of guests we serve. Plus the knowledge among the staff who are still available is fading away. Debic Shapes offer me a solution. The quality is constant, the risk of errors is minimal and you need one-third fewer steps: that really matters when you have over four hundred plates. And you can always give Debic Shapes your own twist, adapted to the seasons. For instance, I finish them with strawberries in the summer and with blackberries or stewed pears in the winter.

Debic Shapes are delivered frozen and include eight (Debic Panna Cotta) or twelve (Debic Mascarpone Bar and Debic Chocolate Mousse Quenelle) to a box. When you want to use them, carefully remove the Debic Shapes from the blister packaging, which consists of at least 80% recycled material. Place each one on a dessert plate, cover with cling film and leave to defrost in the refrigerator. You can then finish the Debic Shapes in any way you like, with your own ingredients and as you prefer. Want to try for yourself? Get down to work with them and discover Debic Shapes on https://www.debic.com/nl-nl/ontdek-shapes.