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The owner Amed Zouari started from the name giving an hint of what you can find entering in his restaurant located in Dubai.
Le Pirate is about seafood and Pirates, two things everyone is passionate about. Le pirate is a seafood menu food with a Tunisian flavor.
We chose the pirates to be our inspiration for our restaurant decoration. We have one of the best Tunisian chefs who is serving the best seafood menu in town.
Cooking range, grill, fryer, charcoal grill, salamander, bainmarie, chillers, freezeers, tilting pans, and ovens.
Very very important! In the old days, only the experienced chef can do the good cooking and it used to take long time. Nowadays, any entry-level chef can do the best cooking using the technologies plus in a short period of time, thus saving a lot of time.
Well it mainly depends on the menu we are serving and secondly of space constrains. Mostly we need reliable and flexible equipment which permits us to cook many different types of dishes due to our varied customers.
By being different! Either by decoration, food quality service, or location. Let me tell you about us starting with the minute you get onboard our Pirate Ship
Decor: Woody and leathery pirate ship interior to make you feel special.
We would love to take your photo holding real swords and guns and shouting Aaaarrrggghhh!!!!
Menu: We offer pre-set full course options called “Feasts” with a variety of tastes and prices. From soup to dessert, you will be having fish, prawns, mussels, oyster, caviar, and lobster. You might also select à la carte or a continental breakfast in the morning.
Crew: The staff pirates are skilled, friendly and trained to make you feel at home. Feel free to chat, we chose only those with interesting stories to tell.
The challenge is to gain the customers’ satisfaction, especially in this country we have customers from different nationalities and it is a big challenge to satisfy all the tastes.
Definitely the rewarding is seeing our customers leaving the restaurant with big smiles and satisfaction.
“Like for others what you like for yourself” I would only serve the food that I myself would like to eat, in terms of quality and neatness.
What is your advice to enterpreneurs and start/up which want to succeed in restauration?
I would advise you to rely on expert suppliers which can provide fine food, good quality products and equipment and a complete and personalized customer service. I’ d suggest seriousness and humility and a grain of folly in offering something out of the ordinary!
Yes, definetely, since I was born! I feel happy when I stay in a kitchen. I belongs to
Depending on the season and on the customers’ need. We provide various dishes consisting of seafood, fresh fish and Tunisian food,
so it depends a lot on the season and the customer's requests that come from various nationalities.
Mainly from our culture (Tunisian), I focus on introducing the old dishes in a modern taste. I also try to mix between Tunisian and European flavor.
Well, we did not know about it until Marino recommended it. When we saw the products we found that it had a heavy duty hard structure and it is easy to use.
The Pirates!!
We offer a mix of sensations starting from the atmosphere up to the mix of international tastes and flavors and excellent fresh fish in a cool and unique environment! It starts from the moment you get on board our pirate ship. The atmosphere is created by comforting lights and sounds.
The music is carefully selected for the client to relax; however, he will listen to new songs whenever he comes to visit us
Seafood platter! You can try all different seafood flavors in one dish
To make customers happy and have no complaints. Having a good reputation and be sure that they can trust you.
Come to visit us and we promise to feast you, not only to feed you.
This is the story of Le Pirate Restaurant and Baron. Do you want to tell us the story of your restaurant?
Send an email to marketing@baronprofessional.com
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A grandiose antique interior enhanced with paintings, vintage lights and elaborate wooden surfaces takes you back in time to the 19th-century, even though you’re still sitting in the heart of the buzz of Budapest. The cuisine follows Hungarian traditions and serves excellent dishes, desserts, wine and coffee. Elegance is not just a matter of exteriority. A unique and reliable equipment as Queen line Baron professionals choice has been the natural choice of Skill Trade Konyhatechnológia
Es gibt Orte, die man nur mit einer besonderen Hingabe findet. Kleine Punkte auf einer Landkarte mit so klein geschriebenen Ortsnamen,
dass es einer Lupe bedarf, um sie entziffern zu können. Orte eingebettet in Stille, Wind, Himmel. Orte wie Pudiano di Orzinuovi, in der Provinz von Brescia. Wenige Einwohner. Eine Kirche. Eine Adelsresidenz, in der noch heute die Grafen Caprioli wohnen. Eine enge Straße, die einst von Zypressenpappeln eingesäumt war, sich
heute aber zum Horizont öffnet. In diesem Ort wurde ich geboren. Hier ist mein Zuhause, hier meine Stille, mein Wind, mein Himmel. Hier bin ich. Simone Breda.
Simone Breda wurde 1985 geboren und ist Eigentümer des Restaurants Sedicesimo Secolo in Pudiano, einem Ortsteil von Orzinuovo, im südlichen Teil der Provinz Brescia. Bereits nach 32 Monaten nach der Eröffnung erhielt er für sein Restaurant 2019 seinen ersten Michelin-Stern. Ein beachtliches Resultat.
Ebenso beachtlich ist sein beruflicher Werdegang, der unter der Führung von Gualtiero Marchesi seinen Anfang nimmt. Für ihn ist Breda als Küchenchef im Albereta Relais & Châteaux in Erbusco, im Herzen der Franciacorta, tätig. Er arbeitet dann zwei Jahre lang an der Seite der Chefköche Fabrizio Molteni und Massimiliano Aresi und wechselt danach, im Jahr 2011, ins Team des Clandestino, der Sushi Bar des Küchenchefs Moreno Cedroni.
Für einen Meisterkoch ist die Küche das Mittel, mit dem seine Kreativität Form annimmt. Die spendet die Wärme, durch die Intuitionen konkret werden und Ideen sich in
Gerichte verwandeln. Die Küche ist ein Mittel, aber ihr Beitrag zum Gelingen eines Gerichts ist ausschlaggebend, ich würde sagen, wesentlich.
Vor allem bei einem Gericht der gehobenen Kategorie, bei dem die Qualität der Zutaten, das Talent des Kochs und die Gartechniken ein gleichermaßen hohes Niveau erreichen.
This new technology brings numerous benefits and provides even more precise control over the cooking process. Besides facilitating the various functions and making them more intuitive, the large touchscreen lets you store recipes with preset temperatures and times.
The management software regulates oil temperature with great accuracy and modulates the power delivered according to workload, thus optimising consumption and use.
The 2 automatic basket lifts are called into action once a recipe is completed, thus guaranteeing uniform frying performance.
The automatic filtering system offers quick and easy oil cleaning by providing user-friendly instructions on the large display. The oil’s closed circuit ensures that hot oil will be handled in complete safety. A dedicated pump and the accessories provided mean that you can drain or fill up with oil using external containers.
If we have caught your eye and you want to learn more about the advantages of the new EVO fryer KEEP READING HERE
Das Unternehmen Baron Ali Group hat dieses Verfahren seit geraumer Zeit eingeführt und erhielt im Jahr 2018 von der Zertifizierungsstelle DNV für das Warenzeichen Baron das Zertifikat BS OHSAS 18001, das am 27. Februar dieses Jahres erneuert wurde.
Baron dankt allen Angestellten und Mitarbeitern, die dazu beigetragen haben, dieses wichtige Ziel zu erreichen, sowie all denjenigen, die sich täglich darum bemühen, Verletzungen und Unfällen am Arbeitsplatz vorzubeugen.
Für weitere Auskünfte zum Zertifikat OHSAS senden Sie eine E-Mail an info@baronprofessional.com
Ebenfalls eingeschlossen sind Materialien und Gegenstände in Kontakt mit Wasser, das für den menschlichen Verzehr bestimmt ist. Davon ausgenommen sind ortsfeste öffentliche oder private Anlagen zur Wasserversorgung.
Lebensmittelkontaktmaterialien werden in nationalen und europäischen Vorschriften geregelt. Die europäische Verordnung EG 1935/2004 (Rahmenverordnung) setzt die allgemeinen Anforderungen fest, die alle einschlägigen Materialien und Gegenstände erfüllen müssen. Besondere Bestimmungen für die Materialien im Einzelnen sind in detaillierten Regelungen enthalten (Kunststoffe, Keramik, etc.). In Bereichen, die von keiner EU-Vorschrift abgedeckt werden, können nationale Vorschriften aufgestellt werden.
Baron haben neue Geräte und Utensilien in ihr Angebot aufgenommen, die den obengenannten Vorschriften voll entsprechen. Mit besonderem Augenmerk für gesundheitliche Aspekte bieten wir jetzt eine komplette Reihe von Gas- oder Elektro-Grillplatten aus Edelstahl AISI430 sowie Kipp-Bräter mit Boden aus AISI304 oder Duplex.
Verordnung EG 1935/2004 – Materialien und Gegenstände, die dazu bestimmt sind, mit Lebensmitteln in Kontakt zu kommen.
FÜR WEITERE INFORMATIONEN KONTAKTIEREN SIE UNS info@baronprofessional.com
The fry top is made up of a plate for cooking foods at high temperature. It can be smooth or ridged, in steel or chromed, heated electrically or with gas.
Food is cooked “through contact” on the fry top, placing it on the plate even without oil.
All fry tops are slightly slanted towards the person using it in order to encourage grease run-off along the drain.
Which benefits does it bring for chefs and their staff?
IT ALLOWS FAST AND TASTY RECIPES TO BE CREATED
Examples? Searing scallops, fish or vegetables using the spatula accessory.
How? The fry top can be used for reconstituting foods, creating a finish and searing various cuts of meat.
Thanks to fast and easy cleaning (WATCH THE VIDEO ABOUT GRIDLE PLATE CLEANING) by means of the grease tray and accessories, the fry top allows continuity in performance as in the case of creating an English breakfast.
A PROFESSIONAL KITCHEN BORN TO EXPERIENCE
The restaurant has a 30-seat dining room and a 350-m² kitchen designed to accommodate a growing team of chefs.
“Baron built for us a kitchen wherein to experiment with every possible technique and develop our menu to its full potential,” says chef Cezar Pradescu.
“The open layout represents our idea of hospitality: opening our doors to guests, to offer the best food we have,” he says.
“It's a pleasure to work in here, and the quality of the equipment gives me great peace of mind.
Layout features are the one piece top cooking block , and a 350- m² kitchen designed to accommodate a growing team of chefs
Solid and reliable horizontal foodservice equipment allow PERPETUAL ROME team to move harmoniously, giving them the opportunity to innovate.
Do you want to know other Baron projects?
Visit BARON CLIENTS
The Kitchens were designed by Tricon Consultancy who specified Baron.
The tender was won by the Northern Distributor and contractor C&C, one of the larger Installers in the UK.
All on site liked the Baron style and quality and reliability is second to none.
Baron has come a long way since its foundation in 1995.
Following a sweeping rebranding, it aspires to be the most durable and reliable everyday choice for commercial kItchens, executive director Marco D'Ambrogio tells Andrea Tolu.
Open AliWorld to know more about it
A COOKING DAY WITH BARON KITCHENS
From food preparation on basic and neutral equipment, our customers have cooked
Pizza bread with Optimus oven
Pork fillets with spinaches and turmeric potatoes in fry-top mode with Talent Multifunction and potato dumplings in kettle mode.
For dessert a mousse with white chocolate and passion fruit with wafers cooked in Bainmarie mode with Talent Multifunction.
Do you want to book a Baron demo cooking too? Are you a retailer? Contact the Baron sales offices at info@baronprofessional.com
Are you a chef or do you own a restaurant?
Have a look at our website www.baronprofessional.com and send us a request to TALK TO BARON
A training focused on Optimus ovens and Talent multifunction.
With Baron ovens, cooking could be multilevel, combined and cycle-based, facilitated by core temperature control instruments, fast and flexible thanks to the range of possibilities offered by touch technology. Time and space management becomes more streamlined and cleaning is automatic.
Thanks to Multifunction Talent you will have a traditional kitchen in just 400 mm width of space.
A compact multifunctional appliance, the Baron Talent is a genuine cooking center that will change the way you cook and will come to your aid when other equipment in the kitchen is in use.
CLICK HERE to have a look on our Facebook page to view the other pictures of the event.
Do you need more?
Talent is also
A traditional kitchen in just 400 mm width of space.
A compact multifunctional appliance, the Baron Talent is a genuine cooking center that will change the way you cook and will come to your aid when other equipment in the kitchen is in use.
A touch-screeen control panel allows you to set cooking parameters with ease and store a variety of customised recipes, in addition to the pre programmed recipes.
Your dishes will always turn out perfect thanks to the temperature control with the core probe and sound alert at the end of the cooking process.
Talent works for you and optimises your workflow.
The use of the core probe, slow cooking and overnight baking allow a continuous production cycle, so that you always have dishes ready to serve at any time.
Talent guarantees quality, hygiene and limited weight loss of food thanks to preparation procedures such as vacuum, thermostatic cooking, and slow cooking.
Direct filling of the tank makes it easy to clean with the use of a simple microfibre cloth. A drain inside the cooking basin allows easy removal of prepared dishes to ensure a clean and easy way to transport the finished product.
We have sold you on the idea that Talent is perfect for you?
Click here to read more about it.
To help you, we need to learn a bit more about you.
Leave your contacts on the contact form opening in our website Homepage and make your request.
We will reply you as soon as we can.
TO GO DIRECTLY TO THE FORM CLICK HERE
If you were wondering what are we doing around the world with our clients, discover what's going on.
Here one of our stories.
On the 14th and the 15th of March we flew to Dubai to introduce two new equipment that implement the latest cooking technology to our customer Marino Kitchen Equipment.
ALL-IN COOKING CENTER and TALENT save valuable time, space and money while offering superb food quality.
Talent can be used as a Fry top, Bratt pan, pasta cooker, steam cooking, slow cooking, kettle, and bain-marie.
The All-in cooking center can do all the 7 plus tilting!
Moreover they are high in quality, easy to use, highly productive, flexible, and highly efficient!
How we did it? Not using boring slides or explanations but through a live demo cooking and a practical training.
2 days of intense activity helded by our Corporate Chef in collaboration with the area manager.
So if you want to participate to a Baron Demo Cooking just phone or email us, confirm, save the date and ...arrive hungry!
To see more pictures about the event click here.
A CHEF'S LIFE: MARCANTONIO SAGRAMOSO, ARISTOCRATIC CUISINE.
It all started in the kitchen in the Villa Sagramoso. He was barely as high as the table, but young Marcantonio was already picking out the smells of herbs freshly picked in the vegetable garden, as the chopping blade swished back and forth over them.
BECOMING A CHEF AND GOING BACK TO WHERE IT ALL BEGAN
As a grown-up, he discovered the cuisines of Antigua, Japan, and Milan, building up experience and learning to match different tastes and ingredients, once again discovering the marvels and thrills of cooking he had watched as a child. But now it was he who was the magician. Marcantonio discovered that every choice must be sought out and cultivated, and that it is a search without end. He was now ready to return. Back in Illasi, he renovated his neoclassical villa and opened the "Le Cedrare".
LET EACH DAY BRING ITS INSPIRATION
Imagination, improvisation, and research are like flames that fire his creativity in taste, as he himself likes to call it. But creativity in the kitchen is not just a matter of passion – it’s the outcome of processes and timing that require almost scientific precision. Backed up by the most reliable, high-performance technology, this eclectic chef enjoys inventing and bringing to life his every idea. At a far remove from passing fashions, he accompanies his guests into a world of new tastes and the pleasure of creations that are perfect every time. Marcantonio has built up a personal style of his own: a mix of highly sophisticated combinations of tastes and an absolute focus on quality. Quality is not just viewed as an essential ingredient in every dish of his, but also as a criterion for selection that he brings to bear in every aspect of his profession, starting with his number-one assistant: his kitchen.
ENTERING THE KITCHEN IS ALWAYS A DELIGHT
Cooking is a passion, but those who choose cooking as their profession need to be sure they’ll always find the reliability and spontaneity of a familiar place in the kitchen, where they can move easily and freely with their habitual gestures, ideas and rhythms.The lights, colours and atmosphere must respect the tastes of the chef and those who work with him. Beauty and practicality are essential for giving space to ideas and becoming the basis for the chef’s culinary art. The choice of a kitchen is, of course, the most important factor, for it is at the heart of every chef’s professional success.
Working in a kitchen that is as elegant and sturdy as a Baron inspires creativity and gives one instant access to all the most modern instruments that make a chef’s work that much easier, more precise and reliable.
In a Baron kitchen, choice is the key concept behind every element: details, accessories, and materials, as well as creating the best solutions in terms of modularity and functionality. 15 years ago Marcantonio chose a Baron kitchen and the story is continuing...
To read the whole story of "Le Cedrare" click here.
The competition took place during Host exhibition for 3 days.
8 young chefs proposed spectacular recipes facing each other in an exciting culinary contest!
Every competitors used his fantasy and his knowledge to create a recipes and using at best the Mulfunction Talent.
At the end of each day a jury tasted the dishes and declared a winner for "The best use of the equipment" and one for "The best recipes".
The competition was very challenging and every chefs took taste and tradition from their countries: Japan, Philippines, Russia, South Korea and obsviously Italy.
First day: best dish and best use of Talent to Gabriele Pavia from Albugnano (AT), presenting a plate of duck breast and vegetables with a perfect cooking.
Second Day: Helena Shcukova from Moscow obtained the award as best dish; Song Hee-Wong, from South Korea was the best at using Talent multifunction.
Third day: Italy dominated, with the preparation of Sara Garbarino of Trofarello (To) as Best dish and Gabriele Pavia as Best Talent Use.
To know more about this event in particular and Barons' events click on the Baron's B below!
You can see the streaming video about the contest and other interesting pictures!