Mmmhhh roast pork with all the trimmings. That’s something that really works! Holiday season or not. We can agree that roast pork with caramelized and white potatoes, sweet and spiced red cabbage, and a minor ocean of brown gravy primarily “belongs” in the Christmas season and the month of December. The fact that roast pork … Read more
It hardly gets any better than this. Good steaks deserve (in my world) to be accompanied by either a lovely Sauce Bearnaise or a pepper sauce. Here, it was paired with the pepper sauce, which is made with rosemary instead of thyme. This delightful ribeye steak is dry-aged for 15 days and cooked sous vide. … Read more
Tartar is a wonderful and simple dish. When made from dry-aged beef, it is also very easy to prepare. Therefore, it is important to use good ingredients, so this dish is made with fresh coriander and chives, giving it a slightly Mediterranean/Asian twist to the delicious meat. This dish is an appetizer/starter, creatively made as … Read more
A delicious, tender, and mild veal fillet served with French fries, béarnaise sauce, and a delightful cabbage salad that complements the rich sauce well. The meat is dry-aged in our own aging cabinet for 10 days and prepared using the sous vide technique. At our home, we have a tradition on the day before Christmas … Read more
The meat we use in this recipe comes from the delicate Sashi AAA cattle, a breed known for its truly high-quality meat. Reverse Sear is a form of “reverse cooking.” The technique involves starting the cooking process at a low temperature and then finishing it off with high heat, unlike traditional methods where the meat … Read more
Beef tenderloin cooked sous vide. The meat is rolled in herb breadcrumbs, elevating its deliciousness to a higher level. The delicate and tender beef tenderloin is perfectly complemented by a crispy herb breadcrumb coating, which adds both flavor and visual appeal. Served with Pommes Fondant and Bearnaise Sauce. The delicate and tender beef tenderloin is … Read more