This is, as Per Se pastry chef Elwyn Boyles put it, a glorified mixer. But the $5,000 Paco Jet machine allows the pastry chefs to take rock-solid frozen ice cream and quickly mix it to a smooth consistency at any time. This is important, Boyles said, because it allows the restaurant to prepare ice cream on demand that may, for example, have no dairy, sugar, or gluten--without seeming icy.
A behind-the-scenes story on the technology and gear of The French Laundry and Per Se can be found here.
July 9, 2010 4:00 AM PDT
Photo by: Daniel Terdiman/CNET
| Caption by: Daniel Terdiman
Conversation powered by Livefyre