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 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