Sous-Vide
It is the tool of absolute control of thermodynamics in modern cuisine. Low-temperature cooking (immersion sous-vide technique) achieves target textures that are physically impossible to reproduce otherwise. By blocking the water temperature exactly at the desired degree of protein denaturation or the solubilization of plant pectins, the result is infinitely reproducible.
Golden Lasagna with Vin Jaune Veal Ragù & Saffron Béchamel
A flavor masterpiece where rustic veal shank, slow-cooked for 10 hours in the oven, meets the elegance of Vin Jaune. Bronze-die lasagna sheets absorb a fluid saffron béchamel, creating a melting texture and imperial gold hue.
Iberian Pork Secreto Kamado Fried Rice
The excellence of Iberian Secreto, enhanced by light cherry wood smoking before being wok-seared. A textured marriage between high-heat crispy fried rice and the melting gelatinous texture of this exceptional pork cut.
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.
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.
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.
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-Smoked Dry-Aged Beef Burger, 18-month Comté & Bicarbonate Fries
The ultimate gourmet burger combining texture science and fire mastery. Applewood-smoked beef enriched with bone marrow, served with fries made extra crispy using baking soda and a perfectly balanced 'Umami' sauce.
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.
Paccheri 'Da Vittorio': Sicilian Tomato Emulsion and 30-Month Parmesan
A modernist reinterpretation of the legendary Cerea brothers' dish. The technique relies on pressure-assisted tomato extraction to concentrate lycopene and an extreme 'mantecatura' emulsion for unparalleled creaminess.
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.