Sous-vide Teriyaki Salmon

Sautéed Fresh Mushrooms (300 g)

Caramelised Onions (400-500 g)

Slow-Cooked Pork Belly with Noodles and Chilli Sesame Sauce

Sous-vide Rare Beef Steak with Béarnaise Sauce

Browned Shallots (250 g)

Porchetta with Orange, Fennel, Chilli and Sage - Porchetta agrumata con finocchio, peperoncino e salvia

Stir-fried Vegetables

Sous-Vide Salmon

Sous-vide Miso Aubergine

Browned Shallots (350 g)

Salmon with Aromatics at 50°C

Steamed Plaice with Tomato Sauce