Most of the recipes in this menu are made using sous vide and slow cooking, we choose to walk this road for different reasons:
First, it's a new toy and we all love playing a little bit. Second, sous vide definitely goes beyond cooking in a bag. It's used for precise, a la minute cooking. When you order a steak medium, that's the temperature in the very center, but the outside it's cooked well done and the next layer is medium-well, etc. But with sous vide cooking, that piece of meat is medium from edge to edge. Traits like the subdole delicacy of the fish meats can shine on a plate after being cooked gently in a confit of extra virgin olive oil. Texture and temperatures can be diferent than what you might expect but we wish you to try them and let the flavours do the talking.
Good cooking is the best way to honour fishes and animals who took part in it and is one of the aspiration whoever came to love this job has in mind. Enjoy!
We olny fry with penaut oil which never superates the 180° C. Compared with palm oil: our fritters are lighter, helthier, and the enviromental impact is greatly reduced.
