CERAMIC COLLECTION BY STAUB 2017 / 2018 * TASTE THE EXCELLENCE! 3 1

CÉRAMIQUE BY STAUB 05/2017 99946-247-0 ZWILLING International GmbH - Gruenewalder Str. 14-22 - 42657 Solingen - GERMANY CERAMIC COLLECTION BY STAUB 2017 / 2018 * TASTE THE EXCELLENCE! 3 1

INDEX Item Page Item Page Ancient Colours Mini Cocotte 12 Ramekin Set 12 Bowl 13 Storage Utensil Holder 16 Garlic Keeper 16 Storage Pot 17 Salt Crock 17 XS Minis XS Mini Mug 20 XS Mini Cocotte, square 20 XS Mini Cocotte, heart 20 XS Mini Ramekin, round 21 XS Mini Ramekin, heart 21 XS Mini Ramekin, square 21 Gift Giving Mini Cocotte, round 24 Mini Cocotte, oval 24 Mini Cocotte, heart 25 Serving Butter Dish 28 Serving Tray 28 Egg Holder 29 Spoon Rest 29 Serving Bowl 30 Bowl 30 Multi Bowl set 31 Ramekin Set 31 Mini Pitcher 32 Pitcher 32 Sugar Bowl with Spoon 33 Mug 33 Salt & Pepper Shaker 34 Oil & Vinegar Set 34 Appetizer Set 35 Cooking Gratin Dish, rectangular 38 Roasting Dish, oval 38 Pie Dish, round 39 STAUB Recipes 42 2 3

CERAMIC BY STAUB 4 5

QUALITY & PRODUCTION A complex process with numerous steps, which requires a sophisticated know-how from start to finish. COLOUR GLAZE, FIRING The STAUB enamel is made of glass powder and pigments. At very high temperature, the colour and glass merge perfectly with the clay material. MATERIAL AND SHAPE HAND FINISHED Traditional and authentic craftsmanship - Finished with passion by hand. A high quality of clay, natural material is the basis for the Ceramic production. The various products are manufactured with different methods. INDIVIDUAL MANUFACTURING PROCESS HAND FINISHED Production-related corrections are done manually. It needs a steady hand and a good grasp for the material. The products are air-dried, to achieve the optimal strength for the firing process. Discover the STAUB production on www.staub.fr 6 7

DESIGN TO... EXCLUSIVE COLOURS OUR CLASSIC COLOURS cherry white orange Available in a selection of vibrant colours, the beautiful glazes can be coordinated with Staub s selection of cast-iron cookware. Choose the ideal colours to suit your own personal style and décor. basil mustard blue ANCIENT COLOURS... LAST... PLEASE A harmonious combination of excellence and elegance, our stunning products have a high-quality finish which places them a cut above the rest. Designed with you in mind, they can be stacked and stored away neatly, keeping your kitchen perfectly organized. The large, ergonomic handles mean products are easy and comfortable to hold. STAUB stands for excellence and long lasting quality. Quality is our number one priority. With a highquality finish and durable glazes in long-lasting colours, our ceramic cookware is very water resistant (the water absorption rate is minimized). All products are easy to clean and suitable for use in dishwashers. STAUB products are also optimized for superior performance in microwave ovens, as dishes are less likely to overheat. Additionally, the underside is given an extremely fine polish to avoid potential damage to tables and work surfaces. A premium series that was inspired by traditional Asian design. Due to the special glaze an incomparable effect arise : during the firing process and thus every product is unique. ancient grey ancient copper ivory white ancient turquoise 8 9

ANCIENT COLOURS 10 11

ANCIENT COLOURS Mini Cocotte Size Capacity UPB ivory white ancient grey ancient copper aancient turquoise 10 cm 0,2 l. 1 40511-997-0 40511-998-0 40511-999-0 40512-000-0 Bowl Size Capacity UPB ivory white ancient grey ancient copper ancient turquoise 12 cm 0,4 l. 1 40511-833-0 40511-834-0 40511-831-0 40511-832-0 14 cm 0,7 l. 1 40511-861-0 40511-862-0 40511-863-0 40511-864-0 17 cm 1,2 l. 1 40512-003-0 40512-004-0 40512-005-0 40512-006-0 Ramekin Size Capacity UPB ivory white ancient grey ancient copper ancient turquoise 9 cm 0,2 l. 2 40511-859-0 40511-860-0 40512-001-0 40512-002-0 12 13

STORAGE 14 15

STORAGE Utensil Holder Size Capacity UPB cherry blue basil white 11 cm 0,9 l. 1 40511-577-0 40511-578-0 40511-579-0 40511-753-0 Storage Pot Size Capacity UPB cherry blue basil white 12 cm 1,0 l. 1 40511-792-0 40511-793-0 40511-794-0 40511-795-0 14 cm 1,5 l. 1 40509-033-0 40509-034-0 40509-035-0 40509-036-0 Garlic Keeper Size Capacity UPB cherry blue basil white 11 cm 0,5 l. 1 40511-580-0 40511-581-0 40511-582-0 40511-752-0 Salt Crock Size Capacity UPB cherry blue basil white 10 cm 0,25 l. 1 40511-562-0 40511-563-0 40511-564-0 40511-826-0 16 17

18 XS MINIS

XS MINIS XS Mini Mug Size Capacity UPB cherry blue basil 10 cm 0,2 l. 2 40511-114-0 40511-115-0 40511-116-0 XS Mini Ramekin, round Size Capacity UPB cherry 8 cm 0,15 l. 2 40511-103-0 XS Mini Cocotte, square Size Capacity UPB cherry blue basil white 8 cm 0,125 l. 2 40511-098-0 40511-099-0 40511-100-0 40511-101-0 XS Mini Ramekin, heart Size Capacity UPB cherry 8 cm 0,1 l. 2 40511-107-0 XS Mini Cocotte, heart Size Capacity UPB cherry blue basil white 8 cm 0,1 l. 2 40511-093-0 40511-094-0 40511-095-0 40511-096-0 XS Mini Ramekin, square Size Capacity UPB cherry 8 cm 0,125 l. 2 40511-110-0 20 21

GIFT GIVING 22 23

GIFT GIVING Mini Cocotte, round Size Capacity UPB cherry blue basil white mustard orange 10 cm 0,2 l. 1 40510-785-0 40510-786-0 40510-787-0 40511-083-0 40511-084-0 40511-085-0 Mini Cocotte, heart Size Capacity UPB cherry 10 cm 0,2 l. 1 40511-092-0 Mini Cocotte, oval Size Capacity UPB cherry blue basil white mustard orange 11 cm 0,2 l. 1 40511-086-0 40511-087-0 40511-088-0 40511-089-0 40511-090-0 40511-091-0 24 25

SERVING 26 27

SERVING Butter Dish Size UPB cherry blue basil white 18,7 x 12 cm 1 40509-021-0 40509-022-0 40509-023-0 40509-024-0 Egg Holder Size UPB cherry blue basil white 5 cm 2 40509-029-0 40509-030-0 40509-031-0 40509-032-0 Serving Tray Size UPB cherry blue basil white 36 x 14 cm 1 40509-025-0 40509-026-0 40509-027-0 40509-028-0 Spoon Rest Size UPB cherry blue basil white 25 x 10 cm 1 40509-037-0 40509-038-0 40509-039-0 40509-040-0 28 29

SERVING Serving Bowl Size Capacity UPB cherry blue basil white orange 18 cm 1,4 l. 1 40510-800-0 40511-453-0 40510-802-0 40511-452-0 40511-131-0 25 cm 3,2 l. 1 40510-797-0 40511-455-0 40510-799-0 40511-454-0 40511-132-0 Multi Bowl Set Size Capacity UPB cherry blue basil white mustard orange 23 & 27 cm 1,4 & 2,4 l. 2 40511-571-0 40511-572-0 40511-573-0 40511-574-0 40511-575-0 40511-576-0 Bowl Size Capacity UPB cherry blue basil white mustard orange 12 cm 0,4 l. 1 40510-794-0 40510-795-0 40510-796-0 40511-125-0 40511-126-0 40511-127-0 14 cm 0,7 l. 1 40511-812-0 40511-813-0 40511-814-0 40511-815-0 40511-816-0 40511-817-0 17 cm 1,2 l. 1 40510-791-0 40510-792-0 40510-793-0 40511-128-0 40511-129-0 40511-130-0 Ramekin Set Size Capacity UPB cherry blue basil white mustard orange 9 cm 0,2 l. 2 40511-133-0 40511-134-0 40511-135-0 40511-136-0 40511-137-0 40511-138-0 30 31

SERVING Mini Pitcher Size Capacity UPB cherry blue basil white 7 x 10 cm 0,25 l. 1 40511-804-0 40511-805-0 40511-806-0 40511-807-0 Sugar Bowl Size Capacity UPB cherry blue basil white 9 x 10 cm 0,25 l. 1 40511-800-0 40511-801-0 40511-802-0 40511-803-0 Pitcher Size Capacity UPB cherry blue basil 10 x 18 cm 1,0 l. 1 40511-583-0 40511-584-0 40511-585-0 Mug Size Capacity UPB cherry blue basil white mustard orange 9 cm 0,35 l. 1 40508-565-0 40508-566-0 40508-567-0 40508-568-0 40508-569-0 40508-570-0 32 33

SERVING Salt & Pepper Shaker Size UPB cherry blue basil white 7 cm 2 40511-808-0 40511-809-0 40511-810-0 40511-811-0 Appetizer Set Size Capacity UPB cherry blue basil white 19 x 19 cm 4 x 0,125 l. 5 40511-119-0 40511-121-0 40511-120-0 40511-586-0 Oil & Vinegar Set Size Capacity UPB cherry blue basil white 19 cm 0,25 l. 2 40511-788-0 40511-789-0 40511-790-0 40511-791-0 34 35

COOKING 36 37

COOKING Gratin Dish, rectangular Size Capacity UPB cherry blue basil white orange 14 x 11 cm 0,4 l. 1 40511-139-0 40511-140-0 40511-141-0 40511-142-0 40511-143-0 20 x 16 cm 1,1 l. 1 40510-812-0 40510-813-0 40510-814-0 40511-144-0 40511-145-0 27 x 20 cm 2,4 l. 1 40510-809-0 40510-810-0 40510-811-0 40511-146-0 40511-147-0 34 x 24 cm 4,5 l. 1 40511-148-0 40511-149-0 40511-150-0 40511-151-0 40511-152-0 Pie Dish, small round Size Capacity UPB cherry 13 cm 0,2 l. 1 40511-163-0 Roasting Dish, oval Size Capacity UPB cherry blue basil white 17 cm 0,4 l. 1 40511-153-0 40511-154-0 40511-457-0 40511-155-0 23 cm 1,1 l. 1 40511-156-0 40511-157-0 40511-458-0 40511-158-0 29 cm 2,3 l. 1 40510-806-0 40510-807-0 40511-459-0 40511-159-0 37 cm 4,0 l. 1 40511-160-0 40511-161-0 40511-460-0 40511-162-0 Pie Dish, large round Size Capacity UPB cherry blue basil white 24 cm 1,2 l. 1 40511-164-0 40511-165-0 40511-456-0 40511-166-0 28 cm 2,0 l. 1 40511-167-0 40511-168-0 40511-169-0 38 39

RECIPES 40 41

CHOCOLATE MOUSSE HOMEMADE VANILLA ICE CREAM WITH WARM CHOCOLATE SAUCE Portions 6 Preparation 45 min. Freezing 3-4 h Portions 4-6 Preparation 35 min. Freezing 30 min. 200 g dark chocolate, 70% cocoa content 5 eggs (small/medium) 150 g sugar Salt 125 ml whipped cream 2-3 tbsp Amaretto, rum or Grand Marnier Pulp of 1 vanilla pod 1. Chop the chocolate into small pieces and melt in a bowl in a bain-marie. 2. Separate the eggs. Use a hand whisk to whisk the egg whites with a pinch of salt till stiff, gradually sprinkling in 100 g of the sugar. Then whip the whipped cream with a hand whisk till stiff. 3. Beat the egg yolks with 2 tbsp of hot water and the remaining 50 g of sugar in a bowl over a hot bain-marie for around 5 min. till a thickish warm foam forms. Remove the bowl from the bain-marie and stir in the melted chocolate, the Amaretto and the vanilla pulp. Fold in the whipped cream. 4. Finally, carefully fold the whipped egg whites under the chocolate cream and fill either one large or several small STAUB bowls, cover and place in the refrigerator for at least 3-4 hours. 5. To serve, dip a tablespoon in hot water, form the mousse into quenelles. Arrange with some fresh summer berries and freshly whipped cream. Serve. 250 ml milk 500 ml cream 100 g sugar 2 vanilla pods 6 egg yolks 50 g brown sugar Juice of ½ orange 100 g dark chocolate 2 tbsp whiskey 1. Add the milk with 350 ml of the cream and 50 g of the sugar to a saucepan. Slit the vanilla pods lengthways, scrape out the pulp and add together with the pods to the milk-cream mixture. Bring to a boil, remove from the heat and allow to steep for 10 min. 2. Meanwhile add the egg yolks with the remaining 50 g of sugar to a bowl and whisk till creamy. Pour the vanilla-milk-cream through a sieve onto the egg yolks, stirring well, then pour back into the saucepan and whisk at medium heat while stirring continuously till it forms a thickish cream. Then let the vanilla cream cool and freeze in an ice cream maker for about 30 min. till creamy and firm. 3. Meanwhile, boil the remaining 150 ml of cream with the brown sugar and orange juice. Remove from the heat, chop the chocolate into small pieces and add gradually so that it melts. Flavor the sauce to taste with a little whiskey. Portion the ice cream into bowls and pour the warm sauce over the top. 42 43

CREAM OF MUSHROOM SOUP WITH BACON TARTE AU CHOCOLAT Portionen Preparation Cooking Portions Preparation Baking 4 30 min. 20 min. 4-6 30 min. 35 min. 350 g brown mushrooms 2 shallots 1 garlic clove 2 tbsp rapeseed oil 125 ml white wine 500 ml chicken stock 200 ml cream Salt, freshly ground black pepper 50 g finely chopped bacon 50 g butter Fresh garden cress to garnish 1. Clean the mushrooms with a dry towel or small brush. Cut 3-4 mushrooms into thick slices and set aside for later. Cut the remaining mushrooms into quarters. Peel and finely chop the shallots and garlic. 2. Heat the rapeseed oil in a saucepan, add the shallots, garlic and quartered mushroom and sauté for 3-4 min. Then add the wine and allow to reduce, top up with the poultry stock and cream. Bring the soup to a boil then simmer on a mild heat with the lid on for 15-20 min. Subsequently, finely purée everything with a hand blender and season well with salt and pepper. 3. Meanwhile, fry the bacon cubes in a frying pan till crispy. Add the butter and cook till frothy. Add the set-aside mushroom slices and fry till golden brown, season with a pinch of pepper. Pour the soup into the bowls, add the mushroom slices and bacon with the clarified butter over the soup, sprinkle with cress and serve. 200 g dark chocolate, 70% 150 g butter 125 g sugar 4 eggs 1 pinch of salt 250 g strawberries 250 g raspberries 3-4 tbsp. creme de cassis Mint, to garnish 1. Preheat the oven to 160 C. Break the chocolate into big pieces and melt with the butter in a bowl over a pan of simmering hot water. Beat the eggs with a pinch of salt and sugar, for around 5 min., until stiff. Use a hand blender in a big bowl. Then gradually stir in the liquid chocolate butter mixture. 2. Pour the batter into a well-greased pie dish (approx. 24 cm diameter) and bake in the oven for approx. 35 min. 3. Meanwhile, clean the strawberries and depending on size, halve or quarter. Mix the strawberries with the raspberries and cassis liqueur in a bowl. 4. Allow the chocolate tart to cool slightly while still in the dish. Spread the berry mixture over the top and garnish with fresh mint as desired. 44 45

GRATINATED LEEK WITH HAM AND CHEESE BAKED PUFF PASTRY PLUM ROSES Portions Gratinate Preparation Portions Preparation Baking 6 35 min. 45 min. 6 45 min. 20 min. 50 g butter 3 tsp flour 100 ml dry white wine 250 ml strong chicken stock 200 ml cream Salt, nutmeg, Cayenne pepper 4-5 leeks Approx. 400 g cooked ham, cut into thin slices 150 g Emmental cheese in one piece 1. Allow the butter to foam in a saucepan. Stir in the flour and deglaze the roux with wine, then pour in the stock and the cream. Slowly boil down the sauce on medium heat till it is reduced by half, then season to taste with salt, nutmeg and Cayenne pepper. 2. Meanwhile, clean the leeks and cut away the dark green part. Blanch the leeks in boiling salted water for about 4-5 min. Then rinse with cold water. Wrap each leek with 2-3 slices of ham. Cut the cheese into pieces about 3-4 cm long and about 5mm thick. 3. Preheat the oven to 200 C. Spread the cream sauce in the mini cocottes. Cut the wrapped leaks into approx. 4 cm pieces and place them very close to each other in the mini cocottes. Place the cheese sticks between the leek rolls. Put the filled mini cocottes on a baking tray in the middle of a hot oven and gratinate for around 35 min. 6 large, ripe plums About 300 g ready-rolled puff pastry from the refrigerated section 100 g apricot jam Soft butter and sugar for the mini cocottes 1 tsp cinnamon mixed with 2 tbsp sugar 1. Wash, halve and core the plums. Cut the plum halves into thin 2-3 mm slices. 2. Preheat the oven to 200 C. Unpack and unroll the puff pastry and roll with a rolling pin so that it is a little thinner and about 30 45 cm in size. Cut into 6 strips of equal width (about 5 cm). Mix the jam with 2 tsp of water and heat in a small saucepan. Thinly spread each puff pastry strip evenly with jam, then place the sliced plums side by side slightly overlapping so the semicircular side of the slices protrude just slightly over the edge and the lower half of the dough strip remains free. Then fold this lower part over the plum slices so that they are covered to about half way up. Then roll up these folded strips from one side to create the rose shape. 3. Lightly sprinkle each puff pastry plum rose with a little cinnamon sugar, place in a generously buttered and sugared mini cocotte, and bake till golden brown in the hot oven (center) for about 20 min. Tip: Instead of plums, you can also easily use apples, peaches or mango. 46 47

RASPBERRY - YOGURT - PARFAIT VEGETABLE GRATIN A LA RATATOUILLE WITH FETA CHEESE Portions 6 Preparation 25 min. Freezing 4 h Portions 6 Preparation 45 min. Baking 25 min. 400 g fresh raspberries 250 g Greek creamy yogurt 2 packets of vanilla sugar 2 egg whites 75 g sugar as many fresh raspberries, as much mint and wafer bits as you d like for garnishing Icing sugar for sprinkling 1. Finely puree the raspberries, then sieve. Mix the raspberry puree with yogurt and vanilla sugar. 2. Whisk the egg whites with a pinch of salt till firm. Gradually add sugar. Add the whisked egg mix to the raspberry yogurt mix. Fill 6 XS mini heart ramekins with parfait and leave in the freezer for 4 hours. 3. Remove the frozen parfaits from the freezer, cover with some fresh raspberries, some mint and wafer bits at your discretion, and sprinkle with some icing sugar before serving. 2 garlic cloves 5-6 tbsp mild olive oil 2-3 tbsp red wine vinegar 150 ml vegetable stock 3 tbsp ajvar (spicy hot paprika puree from a jar) 125 ml cream Salt, sugar 3-4 sprigs of thyme 1 green and 1 yellow zucchini 4-5 medium Romana tomatoes (elongated, very meaty tomato variety) 1 eggplant (preferably the Asian, long variety) 200 g Feta cheese Sea salt, black pepper 1. Peel the garlic, finely chop and sauté in 2 tbsp hot olive oil for about 1 min. Add the vinegar and stock, then add the ajvar and cream, season well with salt and some sugar to taste and allow to boil. 2. Meanwhile pluck the thyme leaves from the stalk and chop finely. Clean, wash and pat dry the zucchini, tomatoes and eggplant. Cut or slice the vegetables with a vegetable slicer or a sharp knife into 2 mm slices. 3. Preheat the oven to 180 C. Crumble the Feta cheese into the mini cocottes. Pour in the ajvar sauce. Alternately fan out and layer the vegetable slices and the sauce in the cocottes. Season everything again with salt and pepper and drizzle with the remaining olive oil. Sprinkle the chopped thyme on top. Place the gratin in the hot oven and bake for about 20 min. 48 49

SOFT GOAT S CHEESE SOUFFLÉ WITH THYME AND TRUFFLE HONEY FRENCH TOAST Portions Preparation Baking Portions Preparation PLEASURE 4 35 min. 20 min. 4-6 20 min. high Soft butter and sugar for the ramekins 4-5 sprigs of thyme 50 g Parmesan cheese 4 eggs (small/medium) 200 g soft goat s cheese 2 tbsp runny truffle honey 2 tsp cornstarch Salt, Cayenne pepper 1. Brush the ramekins carefully with butter and sprinkle with sugar. Preheat the oven with top/bottom heat to 200 C. Pluck the thyme leaves from the stalk and chop finely. Finely grate the Parmesan. 2. Separate the eggs. Whisk the egg whites with a pinch of salt till firm. Stir the egg yolks with the soft goat s cheese, truffle honey, Parmesan and starch till smooth. Season well with salt and Cayenne pepper. Then gently fold in the beaten egg whites. 3. Fill the soufflé mixture almost up to the edge of the prepared ramekins and place on a baking tray. Bake in the middle of a hot oven for about 20 min. 3 eggs 100 ml milk Pulp of 1 vanilla pod 2 tbsp. sugar 8 slices of stale brioche or white bread 50 g butter Approx. 50 g brown sugar for sprinkling Freshly cut fruit (e.g. orange segments, slices of pear or kiwi, etc.) Fresh berries (e.g. raspberries, strawberries, blueberries, etc.) 1. Beat the eggs with the milk, vanilla pulp and sugar and pour into a deep, wide dish. 2. Turn the slices of bread in the vanilla-egg-milk mixture. Then fry portions of the slices on both sides, in melted butter, in a wide frying pan, at a medium heat until golden brown. Then sprinkle with the brown sugar and allow the slices to lightly caramelise. 3. Leave the slices to dry on kitchen paper and serve scattered with freshly cut fruit and berries as desired. Tip: Serve the freshly baked soufflés with a crunchy green salad with a tart vinaigrette dressing. A few roasted walnuts can be mixed into the salad to taste and ripe peach, pear or fig slices when in season. 50 51

BROCCOLI PASTA BAKE Portions 4 Preparation 35 min. Baking 40 min. Approx. 500 g broccoli (around 1 small broccoli) 250 g rigatoni pasta 300 g yellow and red cherry tomatoes 4 eggs 250 ml milk 125 g finely grated Gruyère or Emmental Salt, pepper, nutmeg 1. Pre-cook the rigatoni in boiling, salted water for around 8 minutes. In the meantime, clean the broccoli and break it into florets, prepare and wash the cherry tomatoes. After around 8 min., add the broccoli florets to the pasta and boil together for another 4-5 min. Then drain the ingredients, rinse in cold water and place the pasta and broccoli together with the cherry tomatoes in a buttered ovenproof dish. 2. Preheat the oven to 200 C. Mix eggs with milk and 2/3 of the cheese in a tall bowl and mix thoroughly using a hand-held blender. Season thoroughly to taste with salt, pepper and some nutmeg and pour the mix evenly over the pasta and vegetables in the ovenproof dish. 3. Sprinkle the remaining cheese over the pasta and vegetables, and place the dish on a rack at the lowest level in the oven and bake for around 40 min. until golden brown. 52 53

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