Fabian
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Vincent Valton – Pastry Chef, Chocolatier and TrainerClick here!In Vincent Valton, we have a partner who is not only warm and personable, but also highly skilled, dedicated and passionate about his craft. Together, we develop and test new products and ways to use them in the kitchen, collaborate on photo shoots and promote each other at trade fairs. It’s time to introduce the person behind this collaboration.
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White Asparagus with Lemon Butter, Potatoes and Herb BreadcrumbsClick here!A simple white asparagus recipe with baby potatoes, lemon butter and herb breadcrumbs. Including tips for peeling and serving with the triangle asparagus peeler and the Fish and Asparagus Server 1946.
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Longevity, Responsibility, Enjoyment: What Connects triangle with Slow FoodClick here!Bild Quelle: Carlo Petrini von Bruno Cordioli , CC BY 2.0
With Carlo Petrini, the founder of Slow Food passed away on May 21, 2026. What remains is far more than a movement against fast food: it is the idea that food is enjoyment, responsibility, culture and future all at once — an attitude to which we at triangle also feel connected. -
Confiseriepalette oder Winkelpalette? Arten und EinsätzeClick here!Gerade, gewinkelt, spitz oder als Rakel – je nach Form erledigt eine Palette in der Pâtisserie und in der Hobbyküche ganz unterschiedliche Aufgaben. Hier erfährst du, welche Art sich wofür eignet und wie du Cremes, Torten, Pralinen und Desserts sauberer und präziser bearbeitest.
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White Asparagus with Lemon Butter, Potatoes and Herb BreadcrumbsClick here!A simple white asparagus recipe with baby potatoes, lemon butter and herb breadcrumbs. Including tips for peeling and serving with the triangle asparagus peeler and the Fish and Asparagus Server 1946.
