Five to six grams of pepper per kilo of pork pâté is recommended by Olivier Le Grand, sausage and delicatessen specialist from Plonévez-Porzay in western Brittany. ‘Further south, you would take white pepper and rather only two to three grams,’ Le Grand reveals. Important: Grind the pepper only at the last moment before adding it.
‘Professional and energy-efficient equipment such as a good deep fryer is important, especially in view of rising energy costs,’ advises Mike Papageorgiou, manager at the Düsseldorf restaurant Der Grieche zum Staufenplatz. The decisive factor is good teamwork – from the quality of the food to competent staff and professional equipment.
Quality check for own brands: Mike Papageorgiou in action as product tester
Every cut counts
O N E really good chef's knife – instead of, say, a cheap set of knives – is the recommendation of multi- restaurateur The Duc Ngo. It makes food ‘more precise’, says The Duc Ngo: ‘Every cut affects how a piece of meat or fish tastes.’
Interview: ‘It’s all The Duc Ngo’
The classic: tomato sauce
‚A homemade tomato sauce. Simple, but cooked with fresh, regional and seasonal ingredients – with some good cheese it is often the best after all,’ recommends Teo Fernetich, manager at the San Rocco Hotel and Restaurant in Brtonigla, Croatia. The ingredients are crucial: of the highest quality, they give even the supposedly simple tomato sauce an outstanding taste.
For professional customers
An assortment especially for professional customers. Own brands with excellent value for money and best quality. Local wholesale stores, Food Service Delivery (FSD), online marketplace and digital solutions specifically tailored to the needs of the food service industry. How METRO invests to support customers and make them even more successful: www.metroag.de/en/about-us/strategy
Header picture: © Lêmrich