L’Hôtellerie Restauration “The immersion circulator swid is about to be adopted by Chefs”

Hotellerie et restauration

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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