Fruits and Vegetables

Select 100 Kitchen tools

The Select 100 cooking utensils form a series of useful kitchen utensils for daily use.

The Series focuses on stylish and simple equipment for easy use and clever functionality.

The high quality range is an ideal addition for a range of tasks in a demanding kitchen environment.

The Kai peeler belongs to the series Select of Kai. Its blade is place near the grip.

Thanks to its special shape the Kai peeler makes of the peeling of vegetables a real enjoyment.

The Kai peeler is made from high-grade steel.

KAI PEELER Artikel-Nr: DH-3101, length/dimension: 5 cm,

Grater Fine grating to change the texture and appearance of food.

A tool to assist in creating a wide variety of dishes by simply changing blades:

-spare blade 1 is for use with dry food,

-blade 2 is great for serious grating from coarse to fine,

- blade 3 creates delicate flakes.

The structure of all three blades enables them to grate food with each forward and backward stroke for better efficiency.

Spare blade 1 Reduces dry foods into powder; ideal for grating root vegetables.

Spare blade 2 For serious grating in a wide variety of widths.

Spare blade 3 For gentle grating of all sorts of foods.

Produces light, delicate and beautiful flakes.

With blade attachment: 310 mm (total length) x 64 mm (total width)

Weight: 190 g

Blade attachment: 178 mm (total length) x 60 mm (total width)

Weight: 40 g

Michel Bras Kitchen tools Michel BRAS utensils represent a choice series of high-quality cooking utensils for professional use. The entire product portfolio of the Series has been developed and manufactured with passion and an exceptional quality. The products impress with their rigorous combination of precision, functionality, and haptics. T-Peeler | BK-0204 Blade 5,7 / 10,0 cm, Handle 10,8 cm with interchangeable blades

Michel Bras, world famous chef, is a true example of how to turn food into language. Let's take a step back. Bras' life has always been in the kitchen. He worked as a cook in the Auberge Lou Mazuc, located in Laguiole, in the Aubrac region of central-southern France. Small and big steps towards triumph. In 1992, he opened his own restaurant 'Michel Bras' and within seven years he had achieved three stars. Well, that's a feat not for everyone. But let's not dwell on the "story". Rather, let's dwell on what a dish tells us, let's focus on how the fusion of food, passion, art and territory can create a story. Building a brand identity is certainly not a trivial undertaking, yet in the Bras marketing mix there is a valid, harmonious internal coherence that has been consolidated over time. All the founding elements, including the restaurant, the product, the distribution, the brand name, the location, the logo, create a profound discourse. The cuisine of Bras is harmonious thanks to the deep knowledge of the territory, the Aubrac. A place that, in addition to acquiring a fundamental importance for its natural connotations, ends up being positioned on a deeper level, becoming a source of inspiration. "Telling the story of my love for the Aubrac is like telling the whole story, like telling the world. It's telling about myself, and at the same time telling about life, art and, of course, cooking." Bras' particularity lies in his ability to refine, manipulate, shape and resemantize a raw material, endowing it with further meaning. A true "bricoleur" who bases his project on a product which, through a particular sensitivity in handling it, acquires a new life, a new role and, why not, a new meaning. His dishes thus become real transpositions of Aubrac on a plate; here are all the elements needed to tell a story. His most famous recipes But what are the dishes that have made the fortune of the brilliant chef from the French province? We could mention the Gargouillou de jeunes legumes, a sort of taste construction made of sprouts, herbs and flowers bound by a cream, with variations according to the seasons. The marvellous Coulant au chocolat, the famous pie with a warm heart that is now part of the dessert menu of almost all the world's elite restaurants. And the many, countless creations based on plants and garden produce, dozens of which are personally cultivated on the plots and land surrounding Le Suquet. All these dishes share two identifiable qualities: their freshness and their reproducibility.