Gaggenau: an Immersive Culinary Experience

In keeping with Gaggenau’s functional ethos, guests were entertained by award-winning chef Bertus Basson, who showed them how to effortlessly create memorable experiences with Gaggenau appliances. “Gaggenau brings professional culinary technology to the domestic kitchen,” enthused Bertus. As he demonstrated novel methods of extracting delicious flavours from fresh seasonal ingredients, the guests got to experience at first hand Gaggenau’s full surface induction cooktop and combi-steam oven, complete with a vacuuming drawer. 

Special occasions require a special drink, which came by way of Dom Pérignon Champagne, whose Patrick Leslie treated guests to vintages befitting Bertus’s culinary creations. Looking after and presenting Dom Pérignon’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 an activated charcoal air filter that 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, the national sales manager for Gaggenau, regaled guests with the brand’s storied history, introducing the ideas behind its products.

 Glass of Dom Pérignon 2008 in hand, guests were treated to culinary delights as Bertus whipped up a vegetable and mozzarella bowl with aioli, steamed fish with broth and seared lamb, all using traditional methods while at the same time 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.