Sous-Vide Cod, Beet and Lemongrass Risotto

Venison Wellington

Sous-vide rare beef steak with béarnaise sauce

Duck breast à l`orange with orange zabaglione

Herb Crusted Lamb with Pea Purée and Asparagus

Scallops with Parsnip Purée and Pancetta Crumbs

Duck with Blackberry Sauce and Celeriac Mash

Lamb cutlets with spinach and pea purée

Beetroot and tequila cured salmon

Pork fillet wrapped in prosciutto with barbecue butter

Prawn and trout terrine with horseradish cream

Steamed scallops with cauliflower and truffle purée