Restaurant Beau Mont. Montreal, Quebec, Canada.

“RATIONAL is simply more precise than a convection oven, and that's what you need to make the same quality dishes time after time.”

André Sterling, Executive Chef.

The precise soltuion.

The Signé Toqué Group of restaurants first installed a RATIONAL unit in 2007 at Toque and then again in 2010 when they opened Brasserie T!. They chose and continue to choose RATIONAL because of the consistency it enables them to achieve when cooking. “We have RATIONAL at all the Signé Toqué restaurants. When opening Beau Mont, it was a simple decision to put in more RATIONAL. We've always been happy with our units, and we trust them.” shares André Sterling, Executive Chef for the Signé Toqué group of restaurants.

Chef Sterling enjoys having the flexibility to use his RATIONAL units for several different cooking applications, from baking pâté en croûte, to steaming for canning preserves, or his, favourite, smoking salmon. “I love the Vario-Smoker accessory. I find it amazing that you can use it to smoke products, then simply put it into the self-cleaning mode. You don't have to worry about your next batch absorbing a smokey flavour,” shares Sterling.

All the chefs at Signé Toqué Group agree, “If we open a restaurant, there is going to be a RATIONAL. At least one. Our staff even lines up to use the RATIONAL,” states Chef Sterling.

Customer benefit:
  • Precise cooking results time after time with no monitoring
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