fusionchef by Julabo - Premium Sous Vide Collection
Vegetables & Side dishes
„Waldviertler Surf & Turf“
November 2020
Artichoke medley
November 2015
Asparagus with Hollandaise sauce
April 2015
Beans, pears and pork belly
July 2015
Beetroot
April 2017
Beetroot with tofu and cranberry
June 2017
Black Angus Bavette mit Pastinake
December 2018
Black Angus oyster blade | Celery beer mousse, hay ash, bulb vegetables
November 2020
Blue cobia - royal barley – coral
December 2020
Bush beans
April 2015
Carrot spears
April 2015
Carrots with lemon grass
April 2015
Cobia, dashi butter, beer straws and Andean potatoes
November 2020
Cocktail tomato confit
April 2015
Cocktail tomatoes
April 2015
Cooked Chicory
April 2015
Cream of roasted cauliflower, shrimp tails and coral foam
June 2020
egg 62 °C with broccoli sauce
September 2018
Egg yellow from a Farmer´s egg
June 2016
Hanging steak from Swabian cattle with salad and onions
August 2020
Jellied egg with forest mushrooms
April 2016
Kohlrabi | buckwheat | citrus fruits
July 2020
Lamb loin, celeriac puree, and coffee
May 2020
Mashed potatoes
April 2015
Parmesan consommé
April 2015
Parsley Root
March 2015
Parsley Tagliatelle with Simmered Ragout
May 2015
Perfect sous vide egg
June 2016
Pole beans with lardo
April 2015
Pole beans with rosemary
July 2015
Radishes with fresh cheese
July 2016
Red cabbage with black salsify and romanesco
November 2015
Rib Fingers / Peas / Eggplant / Amaranth
September 2021
Rib Fingers, Caramelized Onion, Tarragon, Iceland Moss
August 2021
Romanesco broccoli
April 2015
Rose fish with fennel
August 2016
Saffron fennel
April 2015
Saffron fennel slices
July 2015
Spring vegetables
March 2015
Variations on carrots, mandarins and parsley
July 2016
White asparagus on a St. George´s mushroom mayonnaise foam
March 2016