Vegetable Jus: fully vegetal vegetable jus
JusBros. and Rungis create a powerful vegetable jus.
JusBros. give you access to the world of complex sauces with Vegetable Jus. They help you to let dishes express themselves, and all that with a Vegetable Jus entirely based on vegetables.
Plant based kitchen
Would you like to go along with the plant based kitchen trend, but you don’t always have the option to make the sauce base yourself? The JusBros. Vegetable Jus replaces meat gravy and has the same powerful roasty umami taste as a good Jus de Veau. Without compromising on freshness and quality. JusBros. Vegetable Jus is local and fresh prepared.
Benefits
- Vegetable jus with a powerful roasty umami taste within reach
- Helps chefs to work fresh and efficiently without sacrificing the quality
- 100% plant based: Vegan
- No gluten or lactose added
The vegetable kitchen requires powerful flavors, this takes a lot of time, creativity, knowledge, skill and space
This is what makes Vegetable Jus special
- Entirely fresh made with over 2300 grams of fresh Rungis vegetables
- Locally produced in Rotterdam
- Exclusively available at Rungis
The search for complex and balanced flavors
The JusBros. Vincent and Richard: “You have to be creative to be able to charge a comparable price for a vegetable dish as for a meat dish or fish dish. It takes skill and a lot of time. It’s a quest for complex and balanced flavors.” The Vegetable Jus helps you to create value with vegetables.
The constant fresh quality you expect from Rungis
Fresh and locally produced with a lower CO2 emission than meat gravy
Ingredients
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JusBros. Vegetable Jus is completely fresh prepared with over 2300 grams of Runigs vegetables and packed in a 750 ml vacuum bag. 100% vegan!
Vincent and Richard: the men behind JusBros.
The men behind JusBros are Vincent van der Zalm and Richard Leidekker, two chefs who earned their stripes in the restaurant kitchen. Vincent has over 17 years of experience in various Michelin starred restaurants, including 10 years at Restaurant Parkheuvel in Rotterdam. Vincent will soon open Restaurant Amare in Den Haag. Richard brings over 25 years of culinary experience. First in renowned restaurants and recent years as an innovation chef where he has focused on developing plant-based food ingredients for the food service.
Richard: “The shared passion for innovation and good food has led to both chefs entering this wonderful collaboration. Richard explains: there’s an increasing need for tasty plant based dishes, and the ‘New Dutch Kitchen’, with its 80/20 ratio, appeals to us. To serve surprising and tasty vegetable dishes you have to do something with those vegetables. As a chef, with sauces you’re looking for a gravy that gives depth and complexity. This requires a lot of time, knowledgde, skill and creativity.”
“The collaboration with Rungis actually feels completely logical. They are close to the chef and foodprofessional and think along with them. We really see it as a joint innovation.” Vincent adds: “In recent years i have focused more and more on the plant based cuisine. It’s an interesting new kitchen and a great challenge to serve plant based dishes that really provide an experience at the table.”
“We all know the pressure on the kitchen at the moment and we think we can help chefs by bringing this beautiful gravy to the market. We’re super proud to have achieved this in a completely fresh way.”
