Flat-leaf Parsley
Flat-leaf parsley is distinguished by its high concentration of apiole and chlorophyll. Its cellular membrane, relatively robust for a fresh herb, poorly resists enzymatic oxidation once chopped. To capture its green essence, modern gastronomy uses the technique of rapid blanching in boiling water (to lock in the color and destroy polyphenol oxidase) followed by an ice shock. Then blended at high velocity with a neutral oil and filtered, it yields a pure emerald green oil without any vegetal astringency.
Argentine Beef Picanha, Kamado Reverse Sear and Confit Ratte Potatoes
A masterful fusion between the excellence of the South American cut and the Texan 'Reverse Sear' technique. An ultra-low temperature wood-fire cook for exceptional tenderness, followed by a searing finish for an intensely umami crust. All awakened by the acidic freshness of a true chimichurri.
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.