Mangé brings the tastes of gastronomical restaurants to your home. Although 2 and 3 Michelin cooking and presentation is an art, there are some secrets which make their production possible. Sauces are by far the best kept secret and the most critical element to great dishes. Mangé is a company set up to provide people with just that, sauces that can turn your home cooking into a gastronomical dish.
Le Gastronome is a line of products from Mangé which will help to make many dishes flavorsome. The First of the series are Mangé's Fresh Fruit Vinegars. The mixtures of fresh fruits sauces into cooking gives dishes the extra splash of freshness and taste which stimulates all the senses. These fruit sauces can be added to dishes from seafood to salads making them a very versatile sauce. These sauces also add a splash of color to all your culinary creations.
Spivak who was originally from New York set out to Lyon, France (gastronomy
capital of France) to start his culinary expedition.
Starting there he began to learn the French culinary diligence and
techniques it takes to make great food. While working with several well
known chefs he then made his way down to Marseille where he learned to
work well with the a divers array of seafood products.
seafood and French technique is an important part of the culinary arts, Chris
felt more cultural diversity was necessary in his cooking. Brazil
was his next stop where he worked with
an array of different chefs. He worked with the most
well known chef in Sao Paulo all the way to traditional northern style
chefs near Bahia in Maceió. Brazil is well known
for their diverse fruits and diversity in foods. In Brazil he
had the unique experience to work with a wide variety of chefs
learning many great taste mixtures. After learning so many Brazilian
traditions he took his culinary adventure to Italy.
Italy he got to learn the origin of those great recipes that he has
always loved before they got changed by American influence. In Italy he
worked with several different chefs and
in different types of kitchens. He worked in a three
star Michelin restaurant and also a 2 star restaurant which served the
tradition Mom and Pop gastronomical cuisine.
all these great experiences he made his way to London. While
still working under the guidance of a great French chef and English
Su Chef he learned how to play with peoples pallets coming from different cultures.
This also gave him the experience to work with
the rigidness of the french techniques while learning how
to adapt flavors for different cultures.
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