Drinks & Shakes Case Study
Run by leading chef Raymond Blanc and his dedicated team, and renowned for offering some of the finest food in the country, Le Manoir aux Quat’Saisons name is seen by many as the definition of quality.
Having worked at Le Manoir for over 20 years, Executive Pastry Chef, Benoit Blin MCA, has developed his passion for only the very best seasonal ingredients with his extensive experience in some of the finest French restaurants to create a range of desserts encompassing wonderful taste combinations.
“We seek the perfect seasonal ingredients and maintain optimum conditions within the kitchen to produce our desserts. This care also applies to the equipment we use; we’re looking for our equipment to produce only the finest results each and every time.
I was delighted when I joined Le Manoir over two decades ago and saw they already had a Carpigiani machine; the consistent results and quality is something that has kept us loyal to Carpigiani equipment ever since.”
Making use of the latest innovations from Carpigiani, Benoit recently took ownership of the Maestro. Featuring state-of-the-art technology, revolutionary design and decades of research and development, the Maestro offers Le Manoir team all the capabilities needed to produce an outstanding dessert menu:
“Catering for hotel residents and restaurant diners as well as for weddings, private functions and occasional large events means that we need equipment that is multifunctional and versatile, yet still able to provide the quality we desire. Having used a number of Carpigiani machines over the years, we were delighted with the prospect of a machine that could not only make ice cream and sorbet but could also cook custard, pastry cream, toppings and sauces in one.”
In addition to making ice cream, Benoit and his team have been able to use the Maestro’s unique Hot-ColdDynamic® system to produce a range of other dessert based inclusions, stating:
“The cooking capabilities of the Maestro are something we have really been able to make good use of in the kitchen, producing custards, creams, sauces, crème anglaise and even Pina Colada, always resulting in a fantastic smooth texture and beautiful finish. What’s more, it is so quick, efficient and easy to use, which is something that is essential when we are using the kit for between six and eight hours every day!”