Sous vide

Cooked beef can be used for both cold and hot dishes. The meat can be served cut into steaks, thin slices, strips or cubes.

Meat is ready to be served in combination with other components or intended for creative dishes by the chef.

The meat is cooked at a precisely controlled temperature until the desired sencoric properties are achieved.

Chicken meat is vacuumed and slowly cooked in its own juice. Addition of thyme and lemon makes an excellent and sophisticated taste.