Michel Roux, OBE is a french-born chef and restauranteur, known for opening Le Gavroche and The Waterside Inn, both renowned for becoming 3 michellin starred restaurants over the course of the last 25 years. His latest project is Le Miedzor in the resort of Crans-Montana in Switzerland, where he has used Crème tableware to showcase his new menu.
Following his win on Alex Polizzi’s BBC2 programme Chefs On Trial, Hrishikesh Desai was gained the position of Executive Head Chef at the Gilpin Hotel Restaurant, which has held 3 AA rosettes for it’s food since 1997. Roux Scholarship 2009 and National Chef of the Year winner 2010, Hrishikesh Desai has used Crème to help continue the fine food presentation.
At the Yorkshire Bar & Grill, part of the Best Western Monkbar Hotel, produce is key. This is why Ben and the team have chosen incredible local suppliers to create seasonal menus that will showcase the best of local produce and put The Yorkshire Bar and Grill firmly on the culinary map. And what better way to showcase this than with a selection of Crème dishes.
On the 27th March 2017, the Springboard Charity hosted the National Final of FutureChef 2017 - aimed at competitors aged 12 - 16 from all over the country, the 12 finalists produced some amazing dishes and used Creme's Monet plates to present their main and dessert courses.
Read the full article from the event, with video and images from the day, on our Cater Zone blog here.