fusionchef by Julabo - Premium Sous Vide Collection
Meat
Black Angus oyster blade | Celery beer mousse, hay ash, bulb vegetables
November 2020
Duck Liver
November 2018
Filet Stroganoff
July 2017
Tender, crispy suckling lamb with lentil stew
March 2016
Egg with Iberian Pork Belly
November 2018
Texas Style Brisket
October 2017
Oxtail with Parsnip Puree and Ginger Pear
November 2018
Saddle of Venison with Hokkaido Pumpkin
April 2015
Hay roast beef
May 2016
garlic goose liver
March 2015
Beef sirloin with celery cream
November 2017
Braised veal neck
May 2019
Duck Leg Sous Vide with Spelt-Sotto, Mustard Cream and Romanesco
March 2018
Lamb loin, celeriac puree, and coffee
May 2020
US Beef Shoulder
September 2018
Iberico Pork Pluma
July 2016
Hanging steak from Swabian cattle with salad and onions
August 2020
Crunchy Rib Fingers BBQ Style
May 2021