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.
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.
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.