Award-winner Jacques Décoret is a prominent member of the younger generation of creative chefs. At his newly opened restaurant in Vichy, the dining room combines Napoleon III with the ultra-modern, while the kitchen has been designed as a high-performance resource. Décoret and his top-flight wine waiter chose a Winterhalter osmosis glasswasher.
Nouvelle cuisine, new restaurant too: there's no stopping the accolades for Jacques Décoret, acknowledged as one of the most brilliant creative cooks of his generation. He has spared no effort to equip his team with a top-level working tool. 

Because the taster menus are matched to wines, glassware becomes extremely important to the progress of the meal. That is why they chose a top-quality machine: the Winterhalter reverse-omosis glasswasher with five racks. For Guillaume Hausson, who has worked at the famous Les Crayères restaurant in Reims, then at Le Crillon, a luxury hotel in Paris, excellence is fundamental to the job. "This machine really is the Rolls Royce of glasswashers. Initially, we did not have equipment of this level at Jacques Décoret's restaurant. I used to spend a lot of time drying up, with a considerable risk of breakage, because you have to press to get a flawless shine.  

There's hardly any need to dry up any more. When we've finished serving, we save even more time, because this is an auto-drier. There's no scratching or breakage during the wash cycle, because the water pressure is gentle. Finally, while we are serving, it is easier to rotate glasses, because they cool very quickly. Now I can concentrate on the most technical part of my job."