If you have a vacuum device and a Roner, place the fillets in the special vacuum bags and add olive oil, garlic, the aromatic herbs coarsely chopped and follow the steps below. Alternatively marinate in the above ingredients and leave in the fridge until about to cook them.

Seal the bags tightly in the vacuum device & place into the Roner at 55 degrees Celsius for 1 hour. Then cool in ice water and leave the vacuum bags in the fridge until ready to use.

Salt and pepper the meat and sauté in olive oil until golden brown on all sides. To enhance the flavour, add butter to the pan, 1-2 cloves of garlic & stalks of rosemary and thyme, constantly spooning the melted butter over the fillets until you get brown butter (arroser). Continue cooking the fillets as desired and, if necessary, finish in the oven.

Pour the milk into a saucepan and add salt, pepper and nutmeg and leave to boil.

Then add the polenta, the butter and stir constantly with a whisk until the mixture thickens. Then add the parmesan, still stirring, until the cheese has melted and the mixture has become thicker.

Spread the polenta into a baking tray on parchment paper and allow it to cool. Then leave in the fridge until completely cooled.

Cut into the shape of your choice and fry in a fryer until well cooked and golden brown. Serve hot immediately.

Clean the mushrooms and finely slice them.

Sauté on high heat in olive oil and thyme until golden brown.

Add a little butter, finely chopped onion, garlic, parsley, chives and salt and pepper, still sautéing for a while longer.

When serving, slice the truffle quite finely and garnish the dish.

Remove the stem ends and peel the asparagus with a peeler.

Boil in salted water, keeping in mind to keep them crisp.

Cool in ice water and then strain.

Sauté in a little olive oil, season with salt and pepper and serve.

In a saucepan, place the sugar and heat until caramelised, being careful because after a point it burns very easily.

Add the onions after peeling them first, the aromatic herbs, the spices and allow them to caramelise a little.

Then pour the Mavrodaphne wine, the orange peel and let it simmer until the onions are cooked.

Mix the Demi Glace with the caramelised onions, a little of their sauce and allow it to boil and to form a glaze.

Finish at the end with a little butter.