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Your Paco Jet, a little miracle in the kitchen! You can acquire this one of it`s kind robot witch will surprise you everyday with extraordinary meals full of imagination.

Being the owner of a Paco Jet means being a part of an exclusive circle of more than 10 thousand professionals chefs in the world.

Inspired by the endless possibility of their Paco Jet, three great artist chefs of Québec City are using this machine in their everyday modern cuisine. You will be astonished by the intense, rich and natural flavour of the food prepared by the Paco Jet. Your favourite gourmet food such as sorbets, ices ,mousses ,stews, gravy , stuffing , pastas and cocktails will remain healthy and deliciously creative!

Jean-Claude Pitet
Café Sirocco Cook

Hervey Toussaint
Louis Hébert Cook

David Biron
Yuzu sushi-bar Cook
Paco Jet is a unique kitchen robot convenient for multiple applications. in a few seconds, you can prepare without defrosting authentic dishes with fresh and frozen ingredients. Here are 2 examples:

Terrine of salmon and broccoli

Ingredients for 1.5 liter (3 pint)
10 x farce of fresh salmon
10 oz broccoli fresh

Preparation / Pacotize

1. Lay out a terrine mould with plastic foil.
2. Blanch the broccoli flowers and drip dry them on paper towel.
3. Pacotize the frozen farce of fresh salmon twice und put it into a bowl. .


1. Fill one third of the farce into the terrine mould.
2. Place the broccoli flowers tightly next to each other in the middle of the terrine.
3. Fill up the empty space at the side and on top of the broccoli with the rest of the farce and make sure there are no air spaces.
4. Cover with foil.
5. Poach it in a double boiler in the oven at 80°C (175°F) for 50 minutes.
6. Allow to cool, while pressing with a 1 kg (2 lbs) weight on top.

green apple sorbet

Ingredients for 1 liter
(1.2 quart) at 100% (Net quantity)

370 g 13 oz apple granny smith
300 ml 11 fl.oz apple juice
60 g 2 oz sugar
30 g 1 oz glucose (trimoline)
10 ml 0.35 fl.oz lemon juice (1 tablespoon)


1. Wash apples, remove the core and dice apples
(leave peel on) directly into a beaker.
2. Add the lemon juice and mix well.
3. Heat the apple juice, sugar and glucose to boil.
4. Allow to cool.
5. Add one third of the juice to the diced apples and freeze for 2 hours.
6. Two hours later add the rest of the juice and freeze solid
at -20°C (-4°F) for 24 hours.
7. This recipe is sufficient for 15 portions. Serve between courses.

Note: If all the juice is added at once, the apple will float to the surface and the last portion will consist only of juice. Pacotizing twice will enhance flavour and perfect
the texture.