recipe
Grilled hanger steak at 60°C with infused chimichurri sauce
Ingredients: 300 g hanger steak 1 litre water 10 g coarse salt 30 g mild olive oil Chimichurri sauce: 400 g sunflower oil 10 g chopped […]
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Corn on the cob at 85 °C
Ingredients 1 fresh cob (300 g) 45 g of Idiazabal cheese 20 g of olive oil 5 g of espelette pepper 1/4 of a lemon (69 […]
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Vacuum cooked flavoured Iberian pork shoulder
Ingredients 200 g of pork shoulder (4 cm thick) 2 cloves of garlic (7g) 5 g chopped fresh chives 3 g of ground black pepper 15 […]
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Pear tart at 84 °C
Ingredients 2 conference pears (230 g each) 200 g of water 200 g of sugar 40 g of rum 1/2 a vanilla pod (7 g) 1 […]
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Duck confit ingot
Ingredients: 1 tin of duck confit 100 g duck gravy 60 g of rocket Oil Vinegar Salt Preparation: To prepare this duck confit ingot recipe, start by […]
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Sole à la Meunière
Ingredients: 150 g cleaned sole loin 80 g lightly browned butter 15 g lemon juice 20 g fish stock 5 g of chopped parsley Preparation: To […]
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