The Sirha is a major culinary event taking place in France (Lyon). Addélice will exhibit at this occasion its new products between January 22nd and 26th, stand 6K26.

Don’t hesitate visiting us to test the swid, the first immersion circulator 100% dedicated to sous vide. You will also have the possibility to assist (and to taste) to sous vide demonstrations performed by Chef Samuel Sirois.

From October 27th to October 29th, a major culinary event called “Prazeres da Mesa Ao Vivo” took place at Senac University Center in Sao Paulo (Brazil) .

At this occasion Chef Alain Poletto cooked sous vide a typical Amazon fish Pirarucu with a Tucupi sauce  and herbes such as jambu, alfavaca, chicoria do Parà.

Pirarucu fish cooked sous vide with Addélice’s immersion circulator.

French Chef Simon has tested the Swid, Addélice’s immersion circulator dedicated to sous vide, since december 2009.
Today Chef Simon published two articles about the Swid and said “Addélice’s immersion circulator fulfills Chefs needs and also those of home cooks”.

This is in accordance with our philosophy of providing reliable and professional sous vide equipment for professionals and individuals alike.

You can find the articles here (in French):

A technical description of the swid.

A complete review of the swid by Chef Simon

The Swiss Femina magazine and Manuella Magnin published an excellent article about sous vide, introducing this cooking method with a description of sous vide equipments and some recipes.

The swid, Addélice’s immersion circulator dedicated to sous vide is presented in this article as the most competitive appliance of its kind.

Here is a short summary of this article in French only.

You can also click on the above pictures to download the PDF files of the Femina Article p44, 45 et 46 dated February 28th, 2010.

The well-known French professional magazine L’Hôtellerie Restauration published 2 articles about sous vide equipments. These articles mention the swid, Addélice’s immersion circulator. Jean Gabriel du Jaiflin, journalist at L’Hôtellerie Restauration says the swid is about to become a standard in Chef’s kitchen.

For a copy of these 2 articles (in French) click on the links below:

Article (in French) of L’Hôtellerie Restauration dated January 6th, 2010
Article (in French) of L’Hôtellerie Restauration dated January 9th, 2010

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