Salmon with Aromatics at 50°C

Sautéed Fresh Mushrooms (300 g)

Caramelised Onions (200 g)

Sous-vide Poached Eggs

Sautéed Courgettes (200 g)

Soubise Sauce

Sous-vide Rare Beef Steak with Béarnaise Sauce

Prawns and Cuttlefish with Celery

Sous-vide Teriyaki Salmon

Browned Pork Cubes

Browned Pork Strips

Potato Salad with Quail Eggs, Capers and Anchovies

Sous-Vide Salmon