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Lebanese Fizz - Melon Gin sous vide infusion
May 2015
Andreas Till
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Lemon Grass- Kaffir Lime Gin sous vide infusion
May 2015
Andreas Till
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Chocolate Negroni - Campari-Rum macerate sous vide infusion
May 2015
Andreas Till
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Pikeperch with cauliflower
May 2015
Heiko Antoniewicz
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Vitello Tonnato
May 2015
Carmelo Greco
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Suckling pig
May 2015
Alvin Leung
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Simmental Beef
May 2015
Heiko Antoniewicz
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Monkfish savory roulade with Red beet couscous
May 2015
Andreas Miessmer
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Marinated beef “Sauerbraten“ with mashed potatoes
May 2015
Heiko Antoniewicz
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Roulade with onion sauce
May 2015
Heiko Antoniewicz
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Smoked foie gras torchon
May 2015
Benjamin Cross
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Miral duck breast
May 2015
Heiko Antoniewicz
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Beef Roulades
May 2015
Andreas Miessmer
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Red snapper filet
May 2015
Andreas Miessmer
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Parsley Tagliatelle with Simmered Ragout
May 2015
Danilo Ange
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Tenderloin of New Zealand Venison “Rossini”
May 2015
Carmelo Greco
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Crisp turbot
May 2015
Anne-Sophie Pic
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Veal Shank with Potatoes
May 2015
Danilo Ange
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Veal tenderloin with mango relish
May 2015
Andreas Miessmer
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Roast Saddle of Venison
May 2015
Heiko Antoniewicz
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Foie gras
May 2015
Alvin Leung
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Cod
May 2015
Alvin Leung
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Apple millefeuille and cinnamon mousse
April 2015
Danilo Ange
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Pork belly of landrace pork
April 2015
Nils Henkel
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Apricots in Monbazillac
April 2015
Andreas Miessmer
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Rosemary Royal - Rosemary raspberry sous vide infusion
April 2015
Stephan Hinz
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La Reine De Noisette - Berry shrub sous vide infusion
April 2015
Stephan Hinz
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