Sous-vide Scallops in Lemon Butter Sauce

Sautéed Courgettes (200 g)

Sous vide salmon with avocado cream (TM6)

Sous-vide asparagus with poached eggs

Sous-vide Pork Cheeks in Red Wine

Sous-vide Rare Beef Steak with Béarnaise Sauce

Browned Shallots (250 g)

Masala Hake at 55°C

Sous-vide Chicken Ballotine with Red Pepper Sauce

Slow-Cooked Pork Belly with Noodles and Chilli Sesame Sauce

Potato Salad with Quail Eggs, Capers and Anchovies

Steamed Fish