Hare saddle fillet has a special texture and taste. The taste is intense and strong.
A simple chicken wrap, but with a culinary twist. This is because the chicken is prepared sous vide.
When rhubarb is prepared sous vide, the rhubarb retains its pure flavour and lovely bite. The bite is retained by the relatively low temperature of 65 °C.
If you ask a chef if it is difficult to cook a duck breast with a crispy skin, you will most likely hear that it is quite difficult. With sous vide cooking, this is a different story.
This recipe, written by Jorick van Souvy, is intended for 4 people and requires about 10 minutes of preparation time.
The stewed pear is a true all-rounder. Many people only know the stewed pear as a side dish for game in the winter, but nothing could be further from the truth!
Everything you need to know about sous vide cooking
