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
Do you have a roasting pot collecting dust, or have you always wanted to try the classic cooking method? Now’s the time! A roasting pot is a brilliant invention and almost indispensable when you want to slow-cook food in the oven. The principle behind the roasting pot is simple: a large, deep dish with a … Read more
Saltimbocca means “jumps into the mouth” and here we provide you with a recipe for this delicious Italian classic.