Recipes

Blanc de poulet au paprika et origan en cuisson sous-vide

Chicken breast with paprika and oregano in sous-vide cooking

In a hot pan, sear the plain chicken breasts on all sides to lightly color them. Remove from heat and let cool for a few minutes, then the season paprika and oregano on both sides. Place the chicken breasts flat in two bags sub-empty Le Parfait® 20x30cm. Carefully...

Médaillons d’abricots au romarin en cuisson sous vide

Apricot medallions with rosemary cooked sous vide

Clean the apricots thoroughly, then cut them in half lengthwise. Remove the core. Arrange the apricots flat in a vacuum bag Le Parfait® (20 × 30 cm), with the rosemary on the flesh side. Add a spoonful of honey. Carefully clean...

Custard cooking sous vide

Creamy, vanilla and without lumps, homemade custard has never been so easy to make. Chef Bastien Hode's recipe to enhance all your homemade desserts.

Pétales de tomates confits cuisson sous vide

Candied tomato petals cooked sous vide

Garlic, thyme and olive oil: tomato petals lacquered and cooked very gently for a melting result full of flavors. A great homemade classic revisited thanks to sous vide cooking.

Duck breast cooked sous vide

Gently remove the top layer of skin from the duck steaks as well as excess fat on the sides. Remove, if necessary, the vein and the beginning of the nerve visible on the flesh side. In a well-preheated pan, preferably stainless steel,...

Artichauts barigoule en cuisson sous vide

Barigoule artichokes cooked sous vide

Tender and fragrant artichoke hearts, slowly cooked in a flavored homemade broth, the recipe of chef Bastien Hode which transforms this noble vegetable into a refined starter, cold or hot.

Vanilla pears cooked sous vide

Wash them carefully pears, then peel them and cut them into quarters. Remove the heart, the seeds and the fibrous part extending from the stem. Arrange the quarters pears flat in two vacuum bags Le Parfait® 20x30 cm, adding the vanilla pod split and...

Vacuum-packed guacamole

Admit it, you've already done it: close your eyes after a mouthful of guacamole and imagine yourself under the Mexican sun, tortilla in hand. Good news: we offer you the perfect homemade guacamole recipe, an easy, fresh and ultra delicious...

Rhum arrangé fraise melon cannelle sous-vide

Rum arranged strawberry melon cinnamon underside

Wash the strawberries, dry them with absorbent paper, then cut them in half. Remove the melon bark and cut the flesh into thin slices or cubes. Wash and dry the lime, cut it into rings. Place the fruits in...

Solid verbena syrup peaches

Heat a large volume of water in a pot with a thermoplonger set to 70 ° C. Peel the peaches, cut them in half, pit them. In a saucepan, pour 200 ml of water and sugar, let the sugar melt,...

Under-live vegetable pickles

Heat a large volume of water in a pot with a thermoplonger set to 60 ° C. In a pitcher, mix the 900 ml of lukewarm water with white vinegar, salt and sugar. Let the sugar and salt dissolve well....

Under-live house bolognese sauce

Heat a large pot of water with a 75 ° C thermoplonger. Peel the onion and garlic, cut them into thin strips and chop them with a knife. Cut the peeled tomatoes into small cubes. Place these ingredients as well...

Under-live caramel pork

In a bowl, mix all the ingredients of the marinade by whisking with a fork. Cut the pork spins into small 1 cm side strips. In a vacuum bag, place the pieces of pork, then add the marinade. Mix everything...

Roulés de poulet au jambon et cheddar sous-vide

Chicken rolls with an underside ham and cheddar

In a pot filled with water, adjust the thermoplonger to 65 ° C. Unroll a rectangle of cling film on the work surface, place a chicken cutlet over it, salt, pepper, then cover with a slice of ham, then a...

Tian de légumes au comté et au jambon cru sous-vide

Tian of vegetables with county and raw undervite ham

Rinse and cut the tomatoes into slices. Wash, peel the zucchini and cut them into rings. Take a gratin dish the size of a large vacuum bag. Oil the dish. Store, alternating them, slices of tomatoes, zucchini, cheese and raw...

Carpaccio de betteraves marinées au vinaigre de framboise sous-vide

Carpaccio of beet marinated with under-lived raspberry vinegar

Peel the beets, then cut them into 2 mm thick rings. Peel and chop the garlic. In a vacuum bag (you can also prepare two), arrange the beet rings flat. Add the garlic, vinegar, oil, salt and pepper. Mix to...

Under -ned summer vegetable antipastis

Wash the peppers and cherry tomatoes. Cut the cherry tomatoes and artichokes in half. Cut the peppers into strips. Peel and chop the garlic. Place the vegetables in a vacuum cooking bag, add the oil, garlic, salt, sugar, vinegar. Pepper,...

Under-live fish terrine

Heat the milk in a small bowl in the microwave, then put the gelatin leaves to soften in the milk. Cut the fish fillets into cubes 2 cm side. Cut the smoked trout slices into strips. Cut the peeled shrimp...

1 2 Next

Your cart is currently empty.

Recipes Vacuum packed

Recipes Vacuum packed

Guide interactif Le Parfait