Vacuum Sealer
Much more than a mundane aseptic preservation tool, the vacuum sealer (professional chamber model or powerful external suction) is the starting point of laboratory gastronomic creation. By violently lowering the atmospheric pressure and removing oxygen, it forces marinades to penetrate deep into the flesh via osmotic shock, brutally compressing the cellular structure of fruits.
Vacuum-Compressed Strawberry Tart
A contemporary reinterpretation of the classic strawberry tart. Using the vacuum compression technique, the air within the fruit's cells is expelled and replaced by the essential oils of basil and lime, offering a meaty, translucent texture and an aromatic explosion without any heat alteration.
Modernist Butter Chicken & Saffron Basmati
Forget poultry dried out by long stewing. This modernist version uses the surgical precision of sous-vide cooking at 62°C to guarantee spectacular juiciness of the chicken, all coated in an ultra-silky Makhani sauce emulsified in a blender for perfect consistency, accompanied by a fragrant rice where each grain separates elegantly.
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.