Seasonal Product

Winter

In winter, thermodynamics is expressed over time. Faced with the cold, cooking requires time and inertia. It is the privileged season for collagen hydrolysis, long braising in closed cast-iron Dutch ovens, and deep Maillard reactions on characterful meats.

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4.5

Sous-vide Cooker

Main Courses • Italy

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.

45 min | Gluten Free