Discover culinary excellence with our Cherry Wood Kitchen Set, bringing together the Nogent*** essentials that every amateur or experienced cook should have in their kitchen. This set offers quality, functionality and elegance, for an unrivaled cooking experience.

This carefully selected set includes essential knives to meet all your culinary needs. The double-edged peeler gives you maximum versatility to peel and cut your fruits and vegetables with ease. The 9 cm paring knife with a smooth blade is perfect for precision tasks, while the 11 cm paring knife with a serrated blade excels at cutting smaller vegetables and fruits with softer flesh.

At the heart of this box, you will find "the ultimate kitchen knife": an 11 cm Santoku knife . Its versatile and sharp blade makes every culinary preparation a smooth and enjoyable experience. Whether you are cutting vegetables for a fresh salad or preparing delicate fish, the Santoku proves to be the essential tool for all preparations.

Crafted from cherry wood , the set adds a touch of sophistication to your culinary space . Each piece is carefully designed to combine functionality and aesthetics, creating a harmonious whole that will seduce as much by its performance as by its elegance. Treat yourself to excellence in the kitchen with the Cherry Wood Kitchen Set, and transform every moment spent in the kitchen into a delicious experience. Whether you are a passionate chef or an enthusiastic amateur, this Nogent*** set is the perfect investment to elevate your culinary skills.

Johanna & Maxime Roullier

Johanna and Maxime Roullier, Chefs of the Restaurant Le Saint-Paul in Préfailles (44), have been attached to the Nogent*** brand since their beginnings in the restaurant of a famous Parisian palace. They use Nogent*** knives daily for their cutting quality and practicality, both in the kitchen and in the dining room.

“We have concocted two exclusive recipes for this box: a starter, grilled asparagus with thyme and asparagus ice cream, and also a main course, grilled sea bream with jalapeño sauce and melon-cucumber tartare.”