Lamb Rump with Pommes Anna and Aubergine Purée

Sous-vide Rare Fillet Steak with Herb Garlic Butter

Creamy Vanilla Ice Cream

Pork Tenderloin with Mustard Sauce and Potatoes

Chorizo Garlic Butter

Sous-vide Strawberries with White Chocolate Cheese Mousse

Sous-vide Poached Eggs

Browned Shallots (250 g)

Salmon with Aromatics at 50°C

Prawns with Tomato, Saffron and Anchovy Sauce

Sous-vide Rare Beef Steak with Béarnaise Sauce

Duck Breasts with Orange Ginger Sauce, Mashed Potatoes and Green Beans