Sag Es Formel

[Melissa Russian]

As a dependable partner of our customers we are on site worldwide. In the shortest time possible we offer resources and solutions to assure that vehicles and components are ready for the market. Furthermore, we ensure that service processes are implemented and optimized. You want to find out how we can support you? Feel free to take a look at our comprehensive services below. We are looking forward to hearing from you.

Since 1993 we develop quality-assuring processes to global standards. Around 10.500 people realize solutions wherever you need them. We are firmly rooted in the international automotive industry network and support numerous customers from day one. Our services assist you in all areas from development to production to aftersales.

We work with you to define ways of achieving short-, medium- and long-term goals. Formel D offers you leading concepts and develops specific, scalable solutions that are tailored to your particular needs. We achieve convincing measurable and sustainable successes.

The Formel D team is made up of passionate professionals from all areas of quality assurance and process optimization. We understand the challenges and problems you face in development, production and aftersales. Feel free to take a look on successful projects and cases that we have implemented for our customers in the past.

This white paper explains how to recognize problems in the product and relevant vehicle projects early on in a complex HIL landscape and how to introduce suitable preventive measures to resolve these issues in good time in a complex network of dependencies.

Article in Top Company Guide 2020 For manufacturers in the industry, there is a much larger demand for vehicle testing prior to moving into series production. Formel D Group supports its customers with numerous services in this area.

Article in Informel 1/2019 Due to the rapid development of increasingly complex vehicles, manufacturers are counting on experienced partner support in the field of vehicle testing. Formel D is responsive to this environment and is continually expanding the scope of its services in this area.

Long version of interview in OEM & Lieferant 2/2019 Vehicle tests help ensure vehicle quality under a wide range of external conditions. Formel D supports its customers in preparing, organizing, and carrying out test runs on public streets as well as private tracks and test sites.

Are you looking for an apprenticeship with a promising future, an exciting entry, or a new challenge on your career path in the automotive industry? We are on a strong growth course and can offer you varied, international perspectives. At Formel D variety is the rule and flexibility is the trademark.

With over 30 years of expertise in the automotive market and a strong team made up of passionate professionals from all areas of quality assurance and process optimization we consider ourselves as your partner. Do you have any questions? Just connect with us!

It was such a long-haul flight, two flights plus the layover time was nearly 20 hours one way from Taiwan to Denmark. Mister and I were like a pile of rattling bones when we landed. What's the quickest way to recuperate besides a very comfy bed? Food of course. On top of many must-eat small items in Denmark, we also booked two one-Michelin star establishments throughout the trip.

Just like many other gourmet foodies, we did try to book the two most iconic restaurants in Copenhagen, Noma and Alchemist. I actually put in the waitlist right after the schedule has been laid out, but with no luck of course. After all, these two restaurants were like the pinnacle for all the international food lovers traveling to the country. It's extremely difficult and unbelievably lucky if I can get a table at any of these places under such short notice.

So what I did was laying out all other Michelin options in Denmark, ruled out places that don't fit in our travel plan, and picked the ones closer to our hotels. There I had two wonderful candidates, formel B in Copenhagen and Substans in Aarhus. Tried both, and they were amazing, not just as I hoped but far exceeded my expectations.

The servers greeted us long before we walked in. In fact, if you look closer to the image of formel B's front door when I snapped a shot, one guy was actually posing to my phone camera. As you can see, the vibe was friendly and welcoming here.

It seems like the first floor were for large group customers, I also saw semi-private dining room on the way. Downstairs were mainly smaller table settings, the space gives you a classic vibe but still has a cozy element to it.

Just like many other fine dining restaurants in Europe, we were greeted and asked if we would like to start our meal with a glass of champagne. Note that such gesture is not as common in Taiwan. Some might also get confused and thought that the champagne is included in the set menu.

No no, you pay extra for the champagne, and sometimes it's the same for the tea or coffee towards the end of the meal. That part is different again compared to Taiwan, in which tea or coffee are usually included in the set menu.

I got the Lacourte-Godbillon Terroirs d'Ecueil Premier Cru, and Mister got the Frdric Savart Bulle de Ros. The prices are 200 DKK and 300 DKK. A bit pricy yes, but the quality of the wine and the selection seemed very promising.

What I like the most about formel B is that customers get to mix and match their meals. Pick five out of the selection, and of course you can always go for more with a slightly bargained price. If I prefer lots of veggies, go for it. If I love seafood, just order whatever's on the menu. The unrestrained combinations are limitless.

Even if I'm such a sweet-tooth person, I can simply order two dessert items on top of the simple petit four that was going to serve to all guests in the end. What a marvelous way to present the meal. Let the customers decide, let us get what we want.

If fact, if formel B is in my neighborhood and I have already tried and liked it, I can come back quite often and just order different dishes, perhaps keep one or two must-eats. That way I get to try different food most of the time, very versatile and highly customizable, a rare find especially at a Michelin restaurant.

Both tart shells were lighter than expected, almost like an airy pillow, especially for the dark and tough-looking one. It's the filling that gives the majority of the weights when I picked up the tart.

One has Jerusalem artichoke, crme frache, and salmon in it. And the darker one was centered on blue mussels. Both tarts were lightly flavored, a gentle way to approach the meal instead of going for the bright acidity to awake the senses.

I really enjoyed all the bakeries in Denmark. While the bread tends to be soft and fluffy for Taiwanese style bread, the European counterparts can be quite chewy or even tough, but the bite gives the bread such strong character and the true aroma of the wheat really shines this way.

The outer layer had a bit chew, but manageable, and you can see all the pores inside, giving the center a softer texture but still somewhat elastic. When spread with butter, the bread tastes even sweeter. I had to stop myself from eating the whole thing in case I run out of room for all the upcoming dishes.

The main acidity comes from tomatoes, especially the dried tomatoes dotted throughout. To balance that acidity, you'll find Hokkaido pumpkin pure and fermented pumpkin juice. However, both the sourness and the sweetness from the tomatoes and pumpkins are kept within the middle range, so that the true flavor of black lobsters can still be the center of the dish.

There you get the claw meat on the bottom and tail meat on the top. All the elements were well-orchestrated, not exaggerating, it really was a harmony in my mouth. When I had a dish like that, I always think that the lobster has died with dignity, with its body being utilized and transformed in a such a wonderful creation.

On top of the pickled taste from the green olives, you can also sense a vivid aroma from the olive oil. The oil acts like a binder, bringing all the chopped ingredients together as a whole. And yes, such flavor profile really works with my kombucha pairing, especially these two shared some sort of pickled scent.

The two men behind MURI are Murray Paterson and Ioakeim Goulidis. One had experiences at a distillery, and the other once worked at Noma Fermentation Laboratory. Don't underestimate the complexity of their products. Perhaps not as aged or as strong compared to wine, but the complexity and delicacy were to another level.

Like the bottle served here, "THE SOUND," with its apricot base, you'll find tannins from Yunnan tea, marigold, and pine sap. The semi-finished drink has to go through multiple fermentation processes then finished with a maceration of citrus skins and kaffir lime leaves.

One probably wouldn't know that this bottle has gone through such extensive process, so don't treat it lightly. A lot of planning and hard work have been poured to it to give you something with depth yet enjoyable, and without the side effect of getting buzzed.

We can't find celeriac easily in Taiwan, basically none unless once in a blue moon from a fine dining restaurant. So me and Mister were demanded to order this dish and gain some familiarity with celeriac.

For sure that half celeriac, such generous portion, truly carved into our senses. But I'm quite positive that the celeriac at formel B should be a lot more tastier compared to the commonly served celeriac.

The main celeriac was fried entirely, then paired with caramelized celeriac pure, black garlic sauce, plum wine sauce, and white miso. I was surprised to see so many Japanese ingredients being used here, don't forget there was also Hokkaido pumpkin earlier.

The celeriac itself probably just like other root vegetables, it has an earthy taste, but not strong at all. What gave it flavors were the frying technique, especially the crispy root, and the combination of the sauces on the plate. The high acidity from the orange vinegar works really well with creamy black garlic sauce, these two acted like salt and pepper, simply breathed life to the celeriac.

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