Chicken breast with paprika and oregano in sous-vide cooking
Green asparagus cooked sous-vide
After cooking sous vide, the asparagus reveals fine smoky notes which enhance its natural flavor. To further accentuate their character, mark them first on a grill or in a very hot pan, without fat, in order to obtain a slight coloring before vacuum-sealing.
Apricot medallions with rosemary cooked sous vide
Creamy, vanilla and without lumps, homemade custard has never been so easy to make. Chef Bastien Hode's recipe to enhance all your homemade desserts.
Candied tomato petals cooked sous vide
Garlic, thyme and olive oil: tomato petals lacquered and cooked very gently for a melting result full of flavors. A great homemade classic revisited thanks to sous vide cooking.
Barigoule artichokes cooked sous vide
Tender and fragrant artichoke hearts, slowly cooked in a flavored homemade broth, the recipe of chef Bastien Hode which transforms this noble vegetable into a refined starter, cold or hot.
Vanilla pears cooked sous vide
Homemade chocolate yogurt (with or without yogurt maker)
Homemade vanilla yogurt (with or without yogurt maker)
Homemade natural yogurt (with or without yogurt maker)
Pancake with kefir and fruit salad
Poppy - linden - chamomile - dehydrated verbena herbal tea
Lacto-fermented turnip pickles
Sweet, fragrant and delicately exotic, lychees in syrup are a bit like vacation in a jar. When the season is over, they are there to save a too-so-so dessert or transform a simple yogurt into a tropical getaway. Easy to prepare, they require little effort and bring a lot of comfort!