The vaulted oven: golden legend or culinary reality?

Everyone who cooks knows the rule : “meat roasted within a closed environment will retain the best of its flavour, of its juices and of its digestive qualities”. The principle is simple but the application is more complicated.
One the one hand, the oven must remain perfectly sealed and on the other hand the hot air must be able to flow freely and uniformly around the dishes.

When Albert Dupuy, the founder of La Cornue, created our first gas oven in 1908, he produced an ideal cooking environment for all dishes. The proof of this was the large glass of juice obtained after cooking a leg of lamb with the door closed and no basting.
In a conventional oven, the different points on the surface of a dish are exposed to unequal calorific action from the heat source depending on their distance from the heat source or the sides. Doors which are often designed so that the dish being cooked is visible are rarely sufficiently airtight to maintain optimal, consistent hygrometry, the only guarantee against the serious problem of cooking juices drying up. Finally, although electric ovens have other virtues, they produce a drier heat than gas.

A unique culinary advantage

In our vaulted gas ovens, the heat circulation is natural, equal and radiant. The solid metal door, which is resistant to warping caused by extreme variations in temperature, is manufactured with great precision so that the oven can be sealed hermetically and the precious ambient humidity can be preserved.
Meat and fish and generally speaking any dish cooked in these optimal conditions have an incomparable flavour. Whatever your culinary masterpieces, the 1908 will give them an added delicacy and a new subtlety.