High-quality catering in the workplace – day after day in the company restaurant

Quality that stands up to daily use

Serenest mainly uses the Pacojet to prepare sweet and savory ice creams that perfectly complement the menu. Even when customer numbers are high, the Pacojet reliably produces ice creams with intense flavors and a velvety texture. Every day, 150 to 200 dessert portions are served. “Ice cream is very quick to prepare: you just need to prepare the pacotizing® beakers, freeze them, and pacotize® them to order,” explains Nicolas Waquet, pastry chef at Serenest. Previously rarely offered, ice cream is now a well-established and popular item on the menu.

More serenity during peak hours

When many customers arrive in a short period of time, every step must be perfectly controlled. Pacojet helps Serenest cope with production peaks: preparations are made during quiet periods, with only the final pacotizing® process remaining to be carried out during service. “I prepare my ice cream in the morning or the day before – then it's perfect when it's time to serve,” explains Nicolas Waquet. This simplifies processes and ensures consistent quality, even when time is of the essence.

Save time with the Pacojet station

In industrial kitchens, every movement saved is valuable. This is exactly what the Pacojet station does: it makes the Pacojet mobile and therefore ideal for flexible or centralized service points. Marc Goubey, culinary technical director at Serenest, describes it this way: “It allows us to be mobile at the stands or to choose a location where we can centralize culinary activities – and be the heart of the village, so to speak.” For Nicolas Waquet, the station is also central: “I move it where I need it, without having to go back to the freezer.”

Two cooling zones for smooth service

More variety without extra effort

Pacojet opens the door to a variety that goes far beyond classic ice creams. In addition to sweet ice creams, Serenest also offers savory creations, such as tomato-basil or other seasonal variations. “The possibilities are endless. We can integrate the Pacojet into any concept,” explains Marc Goubey. This allows us to expand the menu creatively, without additional equipment, without additional travel, and without additional complexity.

A presentation that wins over customers

Preparing the dessert right in front of customers creates an experience that can be tasted and seen. “We finish the dessert in front of the customer, which piques their curiosity,” explains Marc Goubey. Varieties such as coffee ice cream, quark ice cream, or chocolate ice cream benefit particularly from this: the perfect, fresh consistency is achieved at the exact moment of serving. The Pacojet thus not only enhances a dish, but also the perception of the entire kitchen, which is an undeniable advantage in a busy lunchtime service.

Reliability that pays off

In large companies, it is important to be able to rely on reliable technology. Nicolas Waquet has been working with Pacojet for 15 years without a single breakdown. For kitchens that run at full capacity every day, this robustness is a real asset. Marc Goubey sums up La Serenest's requirements as follows: “The line between traditional gastronomy and corporate catering is very, very thin.” With Pacojet, you realize the gastronomic potential that collective catering has to offer.