Five-spice duck with mushrooms, Asian vegetables and rice

Pork Tenderloin with Mustard Sauce and Potatoes

Sous-vide Pears with Cinnamon Sauce

Sous-vide Rare Beef Steak with Béarnaise Sauce

Sous-vide Teriyaki Salmon

Slow-cooked Chicken in Red Pepper Sauce with Rice

Moroccan Lamb with Chopped Salad

Salmon and Leek Parcel with New Potatoes

Beef Wellington with Mashed Potatoes, Steamed Carrots and Madeira Sauce

Duck, Apricot and Pine Nut Pastilla

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

Salmon with Aromatics at 50°C