Sous-vide Rare Fillet Steak with Herb Garlic Butter

Sous-vide rare beef steak with béarnaise sauce

Duck with Blackberry Sauce and Celeriac Mash

Browned Beef Cubes (Medium)

Caramelised Onions (400-500 g)

Caramelised Onions (200 g)

Herb Crusted Lamb with Pea Purée and Asparagus

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

Sous-vide Chicken Ballotine with Red Pepper Sauce

Salmon with Aromatics at 50°C

Sous-vide Pork Tenderloin with Ginger Glaze

Hollandaise Sauce