New Castle, DE, Aug. 09, 2018 (GLOBE NEWSWIRE) -- After many months of work at the headquarters of Mauviel 1830 in Villedieu les Poêles, Mauviel 1830 announces the opening of In Situ 1830, its culinary laboratory within the campus of the historic factory. This old Norman company has received a modern makeover. Between tradition and modernity, the factory has been completely redesigned so that excellence extends beyond the manufacture of the product and is an integral part of how the cookware is presented and used. The Culinary Workshop adjacent to the factory is designed to teach and help consumers dive into the experience if great cooking. For more information, contact tsteffen@mauvielusa.com.
Concept
In Situ 1830 is not only a new space of presentation of the ranges Mauviel 1830 but it is also a place of culinary life where visitors can indulge in learning about food alongside a Mauviel 1830 chef or a prestigious visiting chef. It is a complete experience that promises to place Normandy in the foreground thanks to tours of the factory, culinary workshops provided by chef partners, a dining table of private parties up to 12, and sales of local Norman products. In situ1830 is a digest of all the values that the Norman House defends daily such as education and preservation of cultural and cooking know-how.
Design
The central structure of the new campus was designed by Schaffner, a metalworking company. In the heart of the space stands an impressive Bonnet stove and the table d'hôte, a dining table that accommodates 12 people. The entire room is surrounded by beautiful iron tubes that have been made to look « coppery », and which seem to stream all around the structure like a rain of matter, this culinary workshop exudes an insatiable appetite. A viewing space was designed looking into the factory by huge glass windows, giving visitors an intimate view of the manufacturing workshops and the artisans at work.
Table In Situ 1830
The magnificent In Situ 1830 stands in the middle of the factory and promises culinary moments out of the ordinary. This real culinary laboratory is a place of life where innovation and creativity are the key words. This guest table is fully privatized for business breakfasts, private dinners, professional seminars or simply to discover the flavors of Norman gastronomy. Mauviel’s chef, Alex Néel, is on site to organize the culinary events. The work tops were designed by Cosentino and the back kitchen by Pro-kitchen
Shop/Showroom
The new shop offers all visitors the full range of Mauviel 1830. Copper, stainless steel, aluminum or raw steel. Visitors will find all ranges, shapes, materials and collections, even the rare ones they have been coveting for years. Experts on staff will advise buyers and refer them to products according to their desires and techniques. The shop is located in the heart of the manufacturing complex for total immersion. To complete the discovery of the products, Mauviel 1830 sets up packed baskets available for sale. These baskets of vegetables, fruits or other Norman products are made by the artisans of the region. "There's no use in buying good cooking utensils if it's for cooking with bad ingredients. I hope that the diversity of our gastronomy and local know-how is highlighted” says Valérie le Guern Gilbert, President of Mauviel 1830.
Planet Friendly
To respond to contemporary issues, Valérie Le Guern Gilbert, the ambitious and visionary president, also put into place a few years ago an ecological policy within the plant by promoting recycling, reducing waste and promoting energy consumption. A fully enclosed water filtration system has been set up to recycle the water used in the manufacturing.
The School of Trades
Since the number of people who know metal working trades has decreased, it has become clear to Mauviel 1830 that the Company needs to help spur training and education in these arts. Through the FOREM agency of the region, the "school for the preservation of know-how" was born. This school is entirely based on training. Students attend training at Lycée Pierre, Marie Curie of Saint Lô and the Mauviel factory. These students will be trained in hammering under the direction of André HUBERT, a retired Mauviel employee with 42 years of experience at the crafts.
Mauviel cookware is made in France. Ernest Mauviel established the company in 1830 in a Normandy village, Villedieu-les-Poêles. The company manufactured copper cookware for the hotel and restaurant markets in France. Since that time the company has expanded and now crafts cookware for commercial and household markets in more than 50 countries. Mauviel is still a family business that is into the sixth generation of ownership. Master Chefs around the world count on the brand’s high performance and the support of Mauviel as a lead sponsor of the Bocuse D’Or – the culinary equivalent of the Olympics which takes place every two years in Lyon, France. Mauviel offers cookware manufactured in copper, stainless steel and aluminum that is unsurpassed in quality and design - praised by professional chefs and household cooks
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