Sous-vide Rare Fillet Steak with Herb Garlic Butter

Chicken Liver Parfait

Caramelised Onions (400-500 g)

Caramelised Onions (200 g)

Salmon with Aromatics at 50°C

Slow-Cooked Pork Belly with Noodles and Chilli Sesame Sauce

Sous-vide Chicken Ballotine with Red Pepper Sauce

Beef Wellington with Mashed Potatoes, Steamed Carrots and Madeira Sauce

Sous vide rare beef steak with béarnaise sauce (TM5)

Sous-vide rare beef steak with béarnaise sauce

Herb Crusted Lamb with Pea Purée and Asparagus

Five-spice Duck with Mushrooms, Asian Vegetables and Rice