This workshop is designed as an introduction to sous vide cooking, a technique that guarantees precise temperature control, tender texture and juicy results for meat, fish and vegetables. In a relaxed, hands‑on setting, you will learn how to use sous vide at home to achieve consistent, restaurant‑quality dishes.
The menu includes stuffed chicken, sous vide vegetables, beef steak and fish fillet, showcasing how one technique works across different ingredients. The workshop price (70 €) includes small‑group teaching with experienced, award‑winning chefs, all ingredients, materials and professional equipment, drinks during the class and recipes for all dishes prepared. Places are limited to ensure high‑quality teaching and an individual approach, and the program may be slightly adjusted depending on the availability of fresh ingredients and the chef’s creative inspiration.
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