Pineapple puree

Beef short ribs, brined for 24 hours in a wet brine, then cooked sous-vide for approximately 15 hours. The approximate cost price per person is €3.50.

The baba classic is refreshed by the basil sorbet. The combination with various applications of basil and citrus makes this a surprising dessert.

Yasmina is a recipe by the winner of the French championship 'plated desserts' 2016: Damien Gendron.