Rechberg 1837

By participating in the Pacojet 4 Challenge, the innovative features of the latest Pacojet generation complement the already busy Pacojet 1

Eating like in 1837

The charming restaurant Rechberg serves only dishes made from fresh, seasonal products from small Swiss farmers, which were already available in 1837 and are processed holistically. The year in which the building of the restaurant was built is the source of inspiration for the owner:inside - the so-called "G`spann" of four childhood friends. Together they work every day on a healthy value chain from the producer to the guest experience. The sustainable philosophy is combined with modern kitchen technology to create unique dishes.

Rechberg 1837 takes part in the Pacojet 4 Challenge

Over 250 applications were received to participate in the current Pacojet competition. Three restaurateurs were convinced, took part in the training day with Jan Hartwig, are currently testing the Pacojet 4 in operation and will take on the challenge tasks. Carlos Navarro with the Rechberg 1837 is one of them and is currently competing with the Pacojet 4.

Pacojet 4 Challenge

The Pacojet 4 at Restaurant Rechberg 1837

Pacojet is essential

A Pacojet 1 has been in daily use in the open kitchen at Rechberg 1837 since the "G`spann" took it over in 2016. "Without Pacojet, we would not be able to offer a large part of our dishes. We make all ice creams and sorbets, farces and vegetable purees with it," explains chef and co-owner Carlos Navarro.

Utilizing coarse-grained products

Pacotizing® enables the kitchen team to process coarse-grained products such as root vegetables, coarse-textured meat cuts, or legumes to a finer degree than is possible with any other kitchen appliance. Together with the experimental spirit of the "G`spann", special culinary creations are created - innovative, sustainable traditional cuisine.

Consommé with dandelion pesto and pike farce poached in beetroot leaf

Pacojet pike farce

For example, chef Navarro uses the Pacojet to make a fine pike farce as a ravioli filling. This allows him to holistically process a fish that is not suitable for fillets due to its low meat and high bone content.

Menu geared to the Pacojet

Culinary highlights from the Pacojet can be found throughout the menu of the Zurich fine dining restaurant: blini with à la minute pacotized® celery puree, fluffy butter from the Pacojet with sourdough bread, Jerusalem artichoke puree with Alpine sardines, leek smoke puree, cheese cream, milky rice ice cream and rhubarb sud granité. Offal is also processed with the Pacojet into fine creams such as pork paté.

Fast and quiet

The Pacojet 1 has been joined by the latest Pacojet generation as part of the Pacojet 4 Challenge. By working with the Pacojet 4's Jet® mode, the Rechberg kitchen now pacotizes® faster and also reacts à la minute. Not least because the new Pacojet unit operates much more quietly and can thus also be used in the open kitchen when guests are on site.

Increased efficiency

By working with the Pacojet, the kitchen team significantly increases its efficiency. Portion-by-portion pacotizing® helps save food. And utilizing products that could not otherwise be processed avoids food waste. "Working with the Pacojet also forces us to plan - the be-all and end-all in the kitchen," says Carlos Navarro, "and of course we save a lot of time because you can do other activities while pacotizing®."