Where culinary excellence meets innovation

As Nicolas Carro arrived in Carantec, his preferred cooking method encountered a completely different technical setup: instead of the induction appliances he was accustomed to using, the restaurant kitchen was equipped with gas.

He was therefore determined to fundamentally modernize the kitchen and transition entirely from gas to electric cooking. This required extensive modfications to the electrical infrastructure.

It meant much more that just a switch in energy sources. The aim was to design a kitchen within a compact footprint that enables maximum precision, streamlines daily service workflows for the team and at the same time reflects Nicolas Carro's commitment to sustainable gastronomy.

Nicolas Carro's introduction to the MKN world started with a SpaceCombi^®. He was so impressed by the combi steamer's capabilities that his partnership with MKN has grown continuously ever since.
Ultimately, a custom-designed MasterLine was designed for the new kitchen. Rather than equipping the limited space exclusively with induction, a bespoke combination of various cooking and warming surfaces was jointly developed. This ensures that high performance is available precisely where needed, while food can be efficiently prepared or kept warm on adjacent surfaces.

The cooking system is complemented by the FlexiChef^® and SpaceCombi^®. The focus is not on the technology itself, but on what it enables the team to achieve.

ReadyXpress^® speeds up time-consuming processes, while automated workflows help standardize and safely execute complex procedures.

This is particularly evident in Nicolas Carro's foie gras recipe. The individual worksteps are pre-programmed in the SpaceCombi^®. The system provides quantities and instructions, guiding the team through the various resting and cooking phases. This allows commis chefs, chefs de partie or sous chefs to start the process – with the goal of achieving consistent top-quality results that align exactly with the head chef' standards.

New cooking methods further expand the team's culinary capabilities. Delta-T cooking ensures that ingredients are brought precisely to the desired core temperature while remaining  exceptionally juicy.

For Nicolas Carro, the new kitchen technology has completely revolutionised team workflows. Routine processes can be automated, complex recipes reliably replicated and daily operations distributed more efficiently across the team.

This is a decisive advantage in daily kitchen operations - expertise and quality no longer rely solely on one person's experience at every step. Thanks to pre-set programmes, even less experienced staff can be guided through complex processes.

For Nicolas Carro, automation does not explicitly mean replacing personnel. On the contrary, the team wins time and can focus its existing skills where craftmanship and creativity are truly required.

At the same time, the bespoke electric cooking suite promotes a more conscious approach to energy. The combination of various technologies allows power to be targeted exactly where it is required.

This philosophy aligns perfectly with the overall culinary concept at the Hôtel de Carantec. For Nicolas Carro, sustainability not only means energy efficiency, but also a conscious approach to food, the repurposing of products and continuous optimization of internal processes.

This is how modern kitchen technology becomes an ultimate tool for a dining establishment, combining precision, efficiency, sustainability and craftmanship.