In the Home Kitchen

The recipes that follow are the exact ones used by the kitchens at The French Laundry and at per se. They’ve been written for the professional kitchen, from one chef to another. No modifications have been made to accommodate cooks preparing them at home, even though some of them certainly can be done at home with the right equipment. The recipes have been developed through trial and error and, of course, countless repetitions. They’ve been tested using chamber vacuum packers and immersion circulators. They include the full range of techniques we use in the restaurants, not just sous vide, but the sous vide applications are the newest and most exciting of these techniques.