Taian Table Shanghai

This popular eatery uses the Pacojet to create sophisticated components.

A superlative mix of European and Asian cuisine

German chef Stefan Stiller created Taian Table in 2016. The restaurant, which has been awarded three Michelin stars, is the culmination of his vision of an intimate setting where culinary masterpieces are created. The style of cooking is mainly influenced by European cuisine, with the addition of flavors and ideas from a number of different regions in Asia and beyond. The team presents a new menu every six weeks, and in so doing captures the energy of the changing seasons. Guests are seated at a bar surrounding a central cooking island, allowing them to experience each course being created right in front of them – and giving them an ideal view of the Pacojet 4.

The Pacojet 4 at Taian Table

The Pacojet 4 in the open kitchen

Elite chef Stefan Stiller has been pacotizing® food on a daily basis since the 1990s. So it went without saying that he took a Pacojet with him when he opened Taian Table in Shanghai. He is now the happy owner of a Pacojet 4, which fits in perfectly in his restaurant's open kitchen. The Pacojet is used in lots of different ways to make the food, which is inspired by both European and Asian influences.

Truffle ravioli and puréed spinach

Stiller's kitchen team makes truffle ravioli using puréed spinach that has been prepared using the Pacojet. Blanched spinach, brown butter and a base made from scallions, chicken broth, mushrooms and herbs are put in a pacotizing® beaker, frozen for at least 24 hours and then pacotized®. Group Executive Chef Alex Fu is a big fan of the Pacojet 4's automatic repeat function, because it makes it easy for the pacotizing® process to be automatically repeated three times for this recipe. "This makes the purée incredibly smooth," he said.

Stuffing, chips and ice cream

The restaurant's current duck dish is served with a chicken boudin noir stuffing made using the Pacojet. And the mass for the roasted chicken skin chips, which consists of roasted chicken skin, starch, chicken consommé and tomato juice, is also pacotized®. Taian Table even uses rice – one of the most important ingredients in Chinese cuisine – to make ice cream. "The Pacojet is an outstanding tool for making ice cream and sorbets," elite chef Stefan Stiller said excitedly.

Toasted rice gelato

The toasted rice gelato is prepared a day in advance, and is made from coconut fat, sugar, egg white powder and toasted rice milk. The gelato, which is stored in the freezer, is also perfect for serving at short notice. "When time is short we use the Pacojet 4's jet mode, which processes a pacotizing® beaker in 90 seconds," said Executive Chef Christian Stoop. Stefan Stiller finds that pacotizing® produces a lovely quenelle with a creamy texture: "This is what ice cream should look like."