Sous-vide Rare Fillet Steak with Herb Garlic Butter

Sous-vide Steak

Sous-vide Pears with Cinnamon Sauce

Sous-vide Pork Cheeks in Red Wine

Sous-vide Teriyaki Salmon

Browned Shallots (350 g)

Sautéed Onions (170-200 g)

Salmon with Aromatics at 50°C

Chicken Stock Paste

Sous-vide strawberries with white chocolate mousse

Sous-vide Chicken Ballotine with Red Pepper Sauce

Pork fillet wrapped in prosciutto with barbecue butter