An Immersive Culinary Experience

The Gaggenau Experience Centre in Cape Town played host to a select group of Stellenbosch guests to showcase the fabled brand’s new Vario cooling 400 series, along with its existing range of appliances.

In keeping with Gaggenau’s functional ethos, guests were entertained by award-winning chef Bertus Basson showing off effortless ways of creating memorable experiences with Gaggenau appliances. “Gaggenau brings professional culinary technology to the domestic kitchen,” enthused chef Basson. Guests got to experience, first-hand, Gaggenau’s full surface induction cooktop and combi-steam oven, complete with a vacuuming drawer as chef Basson showed new ways to extract delicious tastes from fresh seasonal ingredients.

Special occasions require a special drink, which came by way of Dom Pérignon Champagne, whose Patrick Leslie treated guests to vintages befitting chef Bertus’s culinary creations. Looking after and presenting Dom Perignon’s prized vintages requires specialist care.

Gaggenau’s new Vario cooling 400 series allows for up to three independently controlled climate zones, so that part of your wine collection can be stored in cellar-like conditions while bottles that should be enjoyed now, can be served on demand. Taking inspiration from the oak barrels used to age wine, the Vario wine climate cabinets offer low vibration, humidity regulation and activated charcoal air filter, which protects wine from odour contamination. The 400 series appliances are pioneering the way for functional art that fits into the lifestyle of the discerning and cultured individual.

Walter Dell’Erba, National Sales Manager for Gaggenau, regaled guests with the brand’s storied history, introducing the ideas behind their products.

“Gaggenau believes that the kitchen is the heart and soul of the home and the products that you choose perform perfectly, and integrate seamlessly.”

Glass of Dom Perignon 2008 in hand, guests were treated to culinary delights as Bertus Basson whipped up a vegetable and mozzeralla bowl with aioili, steamed fish with broth and seared lamb, all using traditional methods, while making use of the enhancements offered by Gaggenau’s products. All in all, it was a true celebration of heritage, fresh ingredients and incredible flavours coming together.

For more information on Gaggenau or to book a visit to a showroom near you click here.