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Swiss Engineering

Talented junior sous-chef convinced by ProBlender

Born in Tuggen, Switzerland, Ryan Oppliger is a young cooking prodigy. After a double apprenticeship as a cook and pastry chef/confectioner, Ryan works now in the 2 Michelin star and 16 Gault-Millau points restaurant Magdalena in Rickenbach. Last year he proved his talent by winning the "Youth Kitchen" competition by Swiss Meat.
As for all great cooks, the side sauces are key points for Ryan. "The Novis ProBlender is not just another blender. It's really powerful which allows you to blend food quickly into an extremely creamy texture. The fact that it has several sizes of containers is also a big plus that allows me to reproduce the same recipe in different quantities and still get the same creamy result," explains Ryan.

"The ProBlender is the perfect blender for creamy, consistent results."

Ryan Oppliger, junior sous-chef in Magdalena Restaurant

Ryan's recipe: Baby lettuce with basil pesto

Recipe for 4 people


  • 2 baby lettuce
  • 20g hazelnuts, roasted
  • 1 Belper tuber
  • 1 lemon
  • 10g Balsamic vinegar Bianco
  • Rapeseed oil
  • Fleur de Sel
  • Parmesan cheese

  • 100g basil, plucked
  • 2pcs garlic
  • 30g pine nuts
  • 2dl olive oil
  • 50g parmesan, grated
  • 2 pinches fleur de sel
  • Pepper
For the pesto, lightly roast the pine nuts in a frying pan, leave to cool and place in the Novis ProBlender. Add the garlic, basil and half of the olive oil and blend finely. Then add the Parmesan and the other half of the oil and blend. Season with fleur de sel and pepper.
Halve and wash the lettuce, pat dry well. Heat the frying pan with a little oil. Add the lettuce and fry until hot. Deglaze with the vinegar until it has evaporated. Remove the lettuce, season with fleur de sel and spread with the pesto. Coarsely chop the hazelnuts and place on top of the lettuce. Grate the Parmesan, Belper bulb and lemon zest on top.