Flavours, such as raw pear, fennel or celery, are given plenty of space to develop their intense taste. At the same time, wafer-thin slices absorb the refined sauces and dips in no time.

The MiniSlice attachment is a real revolution in the almost 60-year history of the slicing machine, which was first built in Arnsberg in the 1950s. A cylinder delivers the sliced material safely, far away from the fingertip, to the rotating knife. Carrots, mushrooms and cocktail tomatoes, for example, are quickly cut into oval, almost transparent slices. With this extra surface area, shallots, but also pulpo and radishes have a whole new culinary appearance.