A start-up has just unveiled a new range of concentrated broths and culinary bases formulated from natural, exclusively plant-based, fermented ingredients, designed by chefs for chefs.
Christian Marienval
For The Mediterranean Food Lab, France is the perfect springboard for launching its products and putting them into orbit. Five years ago, chef and culinary innovation expert Yair Yosefi and serial entrepreneur BZ Goldberg came up with this start-up that thinks big, far and virtuously.
A helping hand for chefs
It took five years of research, four patents, the involvement of chemists and microbiologists, and the raising of 17 million euros to create SHO. A range of deeply flavored products that will make life easier for chefs. Two concentrated broths and culinary bases, prepared from legumes and cereals (chickpeas, buckwheat and coffee for the first, chickpeas, buckwheat and coffee for the second).one, chickpeas, sunflower seeds and buckwheat for the other), with no additives, preservatives or animal matter, produced by a dry fermentation process, and with a reduced salt content compared with other similar products.
Sho's aim is certainly not to replace the chef's hand or talent, but to help him or her enrich a sauce (thanks to the fifth flavour, umami), reduce the cooking time and enhance the flavour of a dish.umami), reduce preparation time and offer a new variety of tastes (thanks to an aromatic depth reminiscent of simmered dishes).
The approach is clearly virtuous and transparent. They brought the fermentation tunnel over from China and have set it up in the Netherlands for the time being, before finding the right location in France, where they intend to put down long-term roots.
These news might interest you
News & Events
Michel Trama forced to close L'Aubergade after 47 years in business
L'Aubergade, in Lot-et-Garonne, will not be reopening after its annual vacation. The announcement was made at a local ceremony by the mayor of Puymirol.
Caron 3200: Europe's highest wine bar at the summit of the 3 Valleys
At the top of the Orelle-Caron cable car, at Caron 3200, in the heart of the Three Valleys, wine can now be tasted at an altitude that shifts the tasting benchmarks for even the most discerning palates, in a wine bar that defies the laws of physics as much as those of oenology.
Michel Sarran signs the menu for a new immersive restaurant in La Grande Motte
"The table where it all happens". This is the slogan of Groupe Partouche's new immersive restaurant, I-Motion, which Michel Sarran will take the helm of in a few days' time. Conceived as a culinary spectacle, the venue promises an experience where gastronomy meets emotion.
Carving, flambéing, minute dressing: pedestal table service is one of the last bastions of the great art of dining. In these Parisian restaurants, the gesture counts as much as the plate.
