Lamb rump and carrot, typical spring. By serving the lamb rump with these beautiful vegetables the dish is immediately complete.
The sous vide preparation gives the asparagus a fantastic taste. No taste is lost because it is packaged and the taste experience is optimal.
Who doesn't know it. Salmon. The pink and tasty fish. Many people are familiar with the fact that almost all fish, including salmon, quickly overcooks. Don't cook salmon sous vide!
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.
Everything you need to know about sous vide cooking
