The eba Haussmann showroom recently had the pleasure of welcoming chef Pierre-Charles Brousse for a cooking demonstration using a Miele combi oven. The evening was designed to showcase the German brand’s DGC 7660 combination steam oven, introducing it to our clientele and demonstrating its usage for both savoury and sweet dishes.
The event was a great success - read on to find out more.
Miele, the quality, versatile choice
Pierre-Charles Brousse, trainer and development chef at Miele, spent the evening demonstrating the benefits of the DCG 7660 combi oven to our clients. Thanks to its different cooking settings, the combination steam oven can be used to cook almost any style of dish.
"I chose to work with Miele because, for me, the best way to reveal the culinary treasures of simple products is to use low-temperature cooking, to the exact degree, ideally protected by the addition of steam", the chef told us.
Combi oven cooking demonstration: the evening's menu
Passionate about the sea and the world of seafood from a young age, the chef Pierre-Charles Brousse’s style of cooking often features seafood, drawing from the Breton culture.
An advocate of no waste, he is a fervent supporter of more ethical cooking and responsible fishing. For this cooking demonstration, the chef presented a menu that stayed true to his values:
Traditional French tart and raw, marinated fillet of sardine
Mushroom and pork steamed bao bun
Sous vide confit salmon, bergamot orange and pickled vegetables
Vitello tonnato: raw veal fillet served cold with an Italian tuna and caper sauce
Fondant brownie and white chocolate and cardamon espuma
Allison, who was present at the cooking demonstration, told us after the tasting: “It was delicious! I didn't expect such versatility. It really makes you want to buy a combination steam oven to spruce up everyday cooking.”
A combi oven from Miele with leading technology
With 18 different modes, the DGC 7660 combi oven is particularly versatile and equipped with leading technology. This includes a touchscreen with proximity sensors M Touch S + MotionReact and the Miele@home system, a network-enabled WiFi appliance.
The steam oven’s 3-in-1 principle allows three different modes to work together in one singular piece of equipment. The classic oven produces perfectly crunchy food, whilst the DualSteam technology preserves food’s natural flavour and nutrients. Combination cooking results in food that is crispy on the outside and succulent on the inside.
"The Miele ovens make this type of cooking easy, thanks to their Hydracook steam and moisture addition technology. The Miele precision allows everyone to obtain professional results every time they cook", explained the chef.
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