Sous vide food is healthy. Due to the enhanced flavours of sous vide food, little or no additional salt or fat is needed during cooking. Plus, vacuum sealing food means that vitamins and minerals are not lost during the cooking process unlike boiling or steaming.
Coq au vin is a French slow cook chicken dish, marinated and braised with red wine. In my version I use the grain fed chicken supreme (skinless breast of chicken.). It Comes with glazed pearl onions, mushrooms ,with a rich red wine sauce. In this pictures I added a chili-red pepper pasta. (optional)
Cioppino is a french version of a Bouillabaise , traditionally made from the catch of the day.
It is made of Clams, Shrimps,Salmon, and Halibut as shown in the picture. (Products may varies depending on availability). It also come with croutons and an Ailloli. (a Provençal sauce made from pounded garlic, bread, saffron and other ingredients blended with the fish stock, typically added to bouillabaisse) . (The seafood is then combined with fresh tomatoes, fennel, sweet pepper in a wine sauce.
Ready for slow cook for a superb bourguignon!
Couscous Royal is a Maghrebi dish of small steamed balls of crushed durum wheat semolina, served with Chicken thighs,lamb and merguez sausage with chickpeas and vegetables. Accompanied with a rich broth and to give a little kick to the dish, serve it to your guests with a bit of harissa sauce.
Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing in my recipe: Confit Duck leg, pork, Toulouse sausage and white beans. The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides