A great cuisine deserves a great partner in the kitchen
An epicurean and extensive traveler, Christophe Godet was keen to create a project that resembled himself, and to develop it, he chose Electrolux Professional.
Christophe Godet, the manager of Interm@de Brasserie, makes negotiating his strength and the art of recruiting the right people an asset. Three years ago, together with Stéphane Amptil, Head of Regional Sales for Electrolux Professional, they designed a kitchen fully equipped with Electrolux Professional solutions on the premises adjacent to a supermarket. “Electrolux provided me with a complete solution. This prevented the multiplication of partners and providers. I had discovered their equipment at the Sirha and EquipHôtel exhibitions. The relationship of trust established with Stéphane Amptil, the reactivity of the brand and of its partner SOVIMEF regarding my requests and the quality of the material truly convinced me”, he explains. “I particularly appreciate the extensive range of cooking options and the ease of use of the appliances… and the human touch: it is also very important!”
To achieve his goal, Christophe Godet relied on his personal experience as a former customer in the hotel and restaurant environment. Chef Godet is a gourmet, in love with cooking and with food, and only uses fresh products for his recipes. Originally from Lyon, after a career in the industrial sector that made him spend about 75% of his time abroad – in South America, North America and Asia, he studied at the Ferrandi school, in parallel to working on his project. “I also have plans to develop it further. This will require a few changes in the kitchen: the success of our burgers has convinced us of the need to revise the preparation area upwards”, he concludes.
The kitchen at Interm@de adopted the following Electrolux solutions: an air-o-convect Touch convection oven; an XP cooking block including a fryer, solid top, chip scuttle, salamander and 2 gas burners; refrigeration; static preparation; dishwashing; ice cubers and refrigerated tables.