Gluten Free
Cooking and especially baking without gluten requires completely rethinking the structure and molecular binding of preparations. Without the essential elastic network formed by wheat proteins (gliadin and glutenin), culinary science takes over. Discover how to intelligently use natural gums (xanthan gum, guar gum), starch gelatinization, and alternative flours.
Kamado-Smoked Wagyu, Heritage Pork & Potimarron Parmentier
A gastronomic deconstruction of the traditional shepherd's pie. Wagyu chuck and pork collar are slow-smoked in the kamado to develop a bark rich in Maillard reactions, then braised until complete gelatinization of their collagen. Topping it off, a roasted potimarron mash, emulsified with rendered Wagyu fat, offers a silky texture and natural sweetness that balances the meaty intensity.
French-Style Kamado Pulled Pork
A 'Low and Slow' masterclass. This French-style interpretation breaks away from overly sweet marinades to focus on the purity of the product: the alchemical transformation of collagen into melt-in-the-mouth gelatin. The slow wood smoking on the kamado elevates the raw meat, creating a deeply savory crust (the 'bark') through a prolonged Maillard reaction.
8-Hour Kamado Confit Lamb Shanks
A masterful interpretation of 8-hour lamb, where delicate cherry wood smoking in the kamado precedes an extremely slow braise. The collagen breakdown yields spoon-tender meat, coated in a rich jus, accompanied by a silky celeriac mousseline.
Kamado-Grilled Green Asparagus, White Miso Umami Sabayon
A flash cook at very high temperature on the Kamado's cast-iron grates to trigger instant caramelization while preserving the asparagus's cellular crunch. The dish is cloaked in a warm, dense, and deeply umami sabayon, achieved through the incorporation of fermented white miso paste.
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.
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.
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.
Blender Cryo-Emulsion Raspberry Ice Cream
A disruptive modernist technique to bypass the ice cream maker. By combining the action of a hydrocolloid to trap free water and the extreme shearing force of a blender on a deep-frozen base, we mechanically recreate the texture of a pacotized ice cream, ultra-silky and creamy.
Exceptional Homemade Nociolata
A meticulous approach where gentle roasting and ultra-fine grinding of hazelnuts elevate this spread. A highly fluid texture and pure taste, without artifice.
Ultra-Silky Express Hummus: Direct Cook and Cold-Denatured Garlic
A brilliant demonstration of thermodynamic and biochemical mastery. No more 12-hour soaking: extreme pressure forces starch hydration. Raw garlic, meanwhile, is tamed by a cold enzymatic inhibition reaction, offering a purée of absolute aromatic purity in record time.
Kamado Smoked Beef Brisket & Confit Ratte Potatoes
The pinnacle of modernist barbecue. Slow smoking in a Kamado fosters the reaction between the wood's nitrogen dioxide and myoglobin, creating a spectacular smoke ring. Patient cooking transforms the collagen into silky gelatin, elevated by confit ratte potatoes.
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.