On Thursday 27th March, the eba London showroom in Marylebone opened its doors for an exclusive event: a ‘Spring Awakenings’-themed cooking demonstration with V-ZUG. It was the ideal opportunity to celebrate the arrival of spring, with a menu full of delicious fresh ingredients inspired by nature's return to life.
A menu inspired by nature and the seasons
The menu was created and delivered by two V-ZUG Gourmet Academy chefs, Marco Macchi and Leon Hamilton. They took our guests on a culinary journey full of finesse and surprise. Each plate represented a contemporary interpretation of spring, playing with contrasts, textures and flavours.
On the menu:
Smoked Chalk Stream trout
Cylinders of peas, feta and white chocolate
Cecina de León (a smoked cured beef), and flambé manchego
Shiso and Madeira meringue
Rhubarb and vanilla roses
“The inspiration for our Spring Awakenings menu came from a simple desire to celebrate the arrival of Spring. It's a time when more seasonal ingredients become available for cooking, but also a beautiful moment to socialize and enjoy longer days filled with sunlight.
Most of the ingredients, with the exception of the Cecina de León and Manchego, were sourced from the UK. We partner with Natoora, a fantastic supplier who is on a mission to provide greater transparency about the provenance of produce. They work closely with ethical growers, which not only earns the trust of chefs but also resonates with everyday consumers who care about the origins of their food.
One of the key canapés we presented was a white "rose," mimicking a rose in bloom. It featured a rhubarb purée in the center, with vanilla cream piped around a small brioche, topped with more rhubarb purée to emulate the flower's opening petals. We served these delicate bites on paper sticks, adding a playful touch to the presentation. The rest of the rhubarb used for the purée was juiced and transformed into a refreshing rhubarb cocktail, which went down a treat with our guests”, explained the chefs.
A demonstration of precision using the V-ZUG appliances
V-ZUG is a Swiss brand renowned for the excellence of their appliances. From classic cooking to light steaming, the chefs used a range of technology to push the limits of their creativity with their spring menu. The result was precise cooking that respected the ingredients and highlighted the versatility of the V-ZUG ovens and appliances.
“Working with V-ZUG appliances allows us to prepare much of the menu in advance, and the ability to regenerate dishes with the unique Regenerate Omatic programs in the V6000 top-of-the-range ovens is a game-changer. These functions help us bring the dishes back to life, ensuring they are served at their best.
For our buns during the aperitif, we used the professional baking proofing feature, which ensures a consistent temperature that allows the yeast to work its magic, shortening proofing times while delivering perfect results.
We also used the Dessicating function in our V6000 ovens with Autodoor to dry our meringues. This feature automatically opens the oven door to release excess moisture, speeding up the drying process and ensuring our meringues were perfectly crisp.
The Regenerate Omatic Crispy and Humid functions, available in all V6000 Combisteamers and CombAir steamers, are particularly useful for bringing precooked food back to life. For example, our brioche roses were baked in advance and regenerated just before serving, preserving their moisture and freshness”, stated Marco Macchi.
An immersive experience into the eba world
This spring event was also an opportunity for guests to (re)discover the world of eba and our high-quality interior furnishings, where design and functionality meet elegance and sophistication. The eba Marylebone showroom, with its contemporary, welcoming ambiance, was transformed into a vibrant culinary setting, reinforcing the link between interior architecture, lifestyle, and food.
“Collaborating with eba has been an absolute pleasure. We admire their beautiful furniture design, and their space is incredibly welcoming. Above all, their team is outstanding. One of the things we love most about their kitchen is the central island, which is right at the entrance. Guests can get a glimpse of the cooking process and even chat with the chefs, making the experience both sociable and homely », indicated the chefs Marco Macchi and Leon Hamilton.
A taste of spring... and of excellence
This ‘Spring Awakenings’ cooking demo was the ideal collaboration for eba and V-ZUG, who share expertise in creating immersive events where design, technology and food are brought together. A fantastic way to welcome the season of re-awakenings, and to inspire us to invite springtime into the kitchen.
