Description
Discover culinary excellence with our Wood Cherry Kitchen Set, featuring the Nogent*** essentials that every amateur or experienced cook should have in their kitchen. This set offers quality, functionality and elegance for an unparalleled cooking experience.
The carefully selected composition of this set includes essential knives to meet all your culinary needs. The double-edged peeler offers maximum versatility for peeling and cutting fruit and vegetables with ease. The 9 cm paring knife with a smooth blade is perfect for precision tasks, while the 11 cm paring knife with a serrated blade excels at cutting small vegetables and fruit with softer flesh.
At the heart of this set is ‘the ultimate kitchen knife’: an 11 cm Santoku knife. Its versatile, sharp blade makes every culinary preparation a smooth and enjoyable experience. Whether you’re cutting vegetables for a fresh salad or preparing delicate fish, the Santoku is the essential tool for all your preparations.
Made from wood cherry, the set adds a touch of sophistication to your culinary space. Each piece is carefully designed to combine functionality and aesthetics, creating a harmonious ensemble that will impress with both its performance and elegance. Treat yourself to excellence in the kitchen with the Wood Cherry Kitchen Set and transform every moment spent in the kitchen into a delicious experience. Whether you are a passionate chef or an enthusiastic amateur, this Nogent*** set is the perfect investment to elevate your culinary skills.
Johanna & Maxime Roullier
Johanna and Maxime Roullier, chefs at the Le Saint-Paul restaurant in Préfailles (44), have been loyal to the Nogent*** brand since their early days working in the restaurant of a famous Parisian palace. They use Nogent*** knives every day for their cutting quality and practicality, both in the kitchen and in the dining room.
‘We have created two exclusive recipesfor this box set: a starter of grilled asparagus with thyme and asparagus ice cream, and a main course of grilled sea bream with jalapeño sauce and melon and cucumber tartare.’
