CHEF BART VAN LIEROP – CHEF FLETCHER HOTELS
“This reduces pressure in the kitchen. I love them. You see it in the preparation too: very convenient. We heated the Provençal chicken thighs on a dish in the oven. The ragout with poultry and mushrooms in the steamer. It doesn’t need extra effort. They are also good portions.
The chicken in the ragout was perfect already, so we didn’t need to do anything. We added some parsley and shiitake. It’s a good basic product, perfect for the classic ragout. The Provençal chicken thighs really stood out for their delicious thyme flavour”.