Sous-vide duck breast with green chilli (Chef Degan)

Sous vide fillet steak with gin and peppercorn sauce

Sous-vide strawberries with white chocolate mousse

Sous-vide rare beef steak with béarnaise sauce

Sous-vide asparagus with poached eggs

Pork fillet wrapped in prosciutto with barbecue butter

Duck breast à l`orange with orange zabaglione

Camembert with cranberries and almonds

Greek-style yoghurt with honey walnuts

Natural yoghurt (Varoma method)

Chicken velouté meal (TM6)

Yoghurt with red berry coulis