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Sous Vide;
It is the French term for "under vacuum"
Basically; It is a technique of cooking in which food is seasoned
and placed in an airtight vacuum bag
and cooked by submerging it in a temperature controlled water
which is lower than the boiling point.
Pork fillet marinated with onion and aregano, grilled vegetable roots (soon)
Veal steak fillet with plum sauce, roasted root vegetables 950
Salmon fillet with sage and mustard sauce, salad with mung bean 950
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