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The Balik Fillet Tsar Nikolaj was first introduced back in 1984. Since then it has become a true great in the culinary world. Such a delicacy demands a special way of serving. Hans Gerd Kübel has developed the Parure du Tsar for the procedure of serving, which he wishes to be understood as both "practical" and yet a "treasure for the few".
The stone ”Norwegian, blue-grey shimmering granite, a labradorite, a larvikite as a subspecies of syenite, a feldspar-bearing rock, igneous rock, extremely hard, limitlessly weather-resistant and indescribably beautiful.”
The sickle ”I wanted to develop a device, an instrument with which, firstly, I can hold the Balik filet while cutting and which, secondly, acts as a guide for the knife and, thirdly, is able to present the medallions in a loving way.”
The sword "The knife had to be designed such that the Balik fillet could be cut upright in a gentle, rounded cutting movement and so that the knife – when tilted sideways – could also lift the medallions".
This website uses cookies, which are necessary for the technical operation of the website and are always set. Other cookies, which increase the usability of this website, serve for direct advertising or simplify interaction with other websites and social networks, will only be used with your consent.
