Chicken breast with paprika and oregano in sous-vide cooking
Apricot medallions with rosemary cooked 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.
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.
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
Rum gearrangeerde aardbeienmeloen kaneel onderhorren
Bolognese saus onder de live huis
Onder de live karamel varkensvlees
Kipbroodjes met een onderkant ham en cheddar
Tian van groenten met provinciale en rauwe ondervoetham
Carpaccio van bieten gemarineerd met onvoldoende frambozenazijn
Onder gezoemde zomergegroente antipastis
