Carrots with tops
The bunching carrot, harvested young, is a concentrate of natural sugars (fructose and glucose) and beta-carotene. To sublimate its texture without washing it out, sous-vide cooking at 85°C with a knob of butter gelatinizes its plant pectins while maintaining a perfect crunch to the bite. Its tops, often discarded, have astonishing aromatic richness: blanched for a few seconds to destroy oxidative enzymes, they transform into a vibrant, earthy emerald green pesto.
Fallow-Style Gnocchi with Ultimate Low & Slow Ragù
A rich, gastronomic reinterpretation where beef chuck and pork belly melt slowly at 110°C, transforming collagen into a gelatinous glaze that coats pillow-soft gnocchi. Peak comfort food.
Pressure-Roasted Carrot Velouté, Brown Butter and Ginger
A spectacular modernist approach: the Maillard reaction is accelerated under high pressure in an alkaline environment to achieve intense roasted notes, bound in a silky emulsion with brown butter infused with fresh ginger.
Sous-Vide Wagyu Osso Buco & Silky Saffron Polenta
A modernist reinterpretation of a Milanese monument. The Wagyu beef shank, elevated by a 48-hour sous-vide cooking, offers an extraordinary melt-in-the-mouth texture where collagen transforms into gelatin without drying out the muscle fibers. The dish is supported by an aerated blender polenta and a deeply umami mirror jus.