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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Cured red mullet, mandarin orange and coriander

Ingredients: 1 red mullet loin 50 g of coriander 1 mandarin 150 g of sugar 150 g of salt 5 g of cardamom 200 g neutral […]

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Cardamom, tonka bean and orange-infused French toast

Ingredients: 1 brioche bun 500 g of milk 100 g of cream 60 g of sugar 10 g of cardamom 1 tonka bean 1 orange Caramelising sugar […]

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