Roberta Sudbrack

Restaurant: Roberta Sudbrack
City: Rio de Janeiro
Roberta Sudbrack and Josper

Martín Berasategui: Eme Be Garrote – San Sebastián

Restaurant: Eme Be Garrote
Owners: Martín Berasategui (7 Michelin Stars)
City: San Sebastian – Spain
Oven model: HJX50LACXP y BC1-EM
Martín Berasategui, the chef with the most Michelin stars of Spain, talks exclusively about his experience with Josper.
Interview with Martín Berasategui

Les Chenus – Courchevel – France

Restaurant: Les Chenus – Grill Expérience
Owners: Yannik Pecchio, Marta Pecchio
City: Courchevel, Saboy, Rhône-Alpes– France
Oven model: 2 HJX50 LACXP
Opening of Restaurant Les Chenus, located at 2300m altitude in the ski resort of Courchevel, in the French Alps.
Les Chenus, Josper ovens at 2300m altitude

Josper at The Basque Culinary Center – San Sebastian

Place: Faculty of Gastronomic Sciences, Basque Culinary Center
City: San Sebastian – Spain
Oven Model: HJX50 LACXP
This video is an overview of the masterclass given by Josper at the Basque Culinary Center, about “Innovation in grilling”.
Masterclass by Josper at the Basque Culinary Center

Albert Adrià: Tickets – Barcelona

Restaurant: Tickets
Chef: Albert Adrià
City: Barcelona – Spain
Oven model: HJX38 PM
Interview with Albert Adrià, Tickets

Tony Botella: TBTC Sous-vide Cooking School – Barcelona

Chef: Tony Botella
City: Barcelona – Spain
Merging the Sous-vide Technique and Josper: two opposite worlds in temperatures with spectacular results.
Tony Botella: Josper and the Sous-vide Technique

Juan Pozuelo: Vaca Nostra – Madrid

Restaurant: Vaca Nostra
Chef: Juan Pozuelo
City: Madrid – Spain
Oven model: HJX45 MBC
Recipes with the Josper Oven:
Tarte Tatin of grilled Boletus Interview with Juan Pozuelo, Vaca Nostra

Estanislao Carenzo: Sudestada – Madrid

Restaurant: Sudestada
Chef: Estanislao Carenzo
City: Madrid – Spain
Oven model: HJX25 M
Recipes with the Josper Oven:
Cow tendons soup Interview with Estanislao Carenzo, Sudestada

Francesco Mazzei: L’Anima – London

Restaurant: L’Anima
Chef: Francesco Mazzei
City: London – United Kingdom
Oven model: HJX45 BC
Recipes with the Josper Oven:
Fresh pasta (Malloreddus) with clams Roast scallops with nduja and green sauce Chicken calabrese Interview with Francesco Mazzei, L’Anima

Gilles Goujon: Auberge du Vieux Puits – Fontjoncouse

Restaurant: Auberge du Vieux Puits
Chef: Gilles Goujon (3 Michelin Stars)
City: Fontjoncouse – France
Oven model: HJX25 LBC
Recipes with the Josper Oven:
Boletus Edulis Toro T-Bone Monkfish tails Spare ribs Filled meat round Interview with Gilles Goujon, Auberge du Vieux Puits

Alfonso Aranda: Ikibana – Barcelona

Restaurant: Ikibana
Chef: Alfonso Aranda
City: Barcelona – Spain
Oven model: HJX38 PM
Recipe with the Josper Oven: Grilled black cod with prawns.
Interview with Alfonso Aranda, Ikibana

Shane Osborn: St. Betty – Hong Kong

Restaurant: St. Betty
Chef: Shane Osborn
City: Hong Kong
Oven model: HJX50 LBC
Recipe with the Josper Oven: (minute 2:50)
Black cod at low temperature with grilled leeks Interview with Shane Osborn, St. Betty

Joan Valls: Les Tres Alzines – La Roca del Vallès

Restaurant: Les Tres Alzines
Chef: Joan Valls
City: La Roca del Vallès – Barcelona – Spain
Oven model: HJX50 LBC
This video is ideal for illustrating how a Josper Charcoal Oven works in caterings and events with a high number of covers.
Catering at Les Tres Alzines

Philippe Baranes: Braisenville – Paris

Restaurant: Braisenville
Chef: Philippe Baranes
City: Paris – France
Oven model: HJX50 L
Recipe with the Josper Oven:
Grilled Foie Gras with red berries
Interview with Philippe Baranes, Braisenville

Urban Grill – Barcelona

Restaurant: Urban Grill
Director: Robert Martín
City: Barcelona
Oven model: 2 HJX50 LBC with top plate
Recipe with the Josper Oven:
Nachos on the Josper Interview with Robert Martín, Urban Grill

Choice Food Thailand, Ltd – Bangkok

Director: Bob Coombes
City: Bangkok
Interview with Bob Coombes, Choice Food Thailand

Pura Brasa Arenas – Barcelona

Restaurant: Pura Brasa
Executive Chef: Pablo Sagredo
City: Barcelona
Oven model: 2 HJX50 LBC
Recipe with the Josper Oven:
Carpaccio on the Josper Interview with Pablo Sagredo, Pura Brasa

Mas Pi – Barcelona

Restaurant: Mas Pi
City: Pineda de Mar – Barcelona – Spain
Ovens model: 3 Josper HJX50 L
Recipes with the Josper Oven: Grilled chicken and lamp ribs.
Mas Pi Restaurant, Barcelona

Yolanda Bustos: La Calèndula – Girona

Restaurant: La Calèndula
Chef: Yolanda Bustos
City: Girona – Spain
Oven model: HJX25 MBC
Recipe with the Josper Oven: Grilled Foie Gras with figs.
La Calèndula Restaurant, Girona