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A traditional Florentine bean dish made by slowly simmering white kidney beans and tomato puree with a vegetable mirepoix

A signature dish from Piedmont, Italy, featuring thinly sliced boiled veal topped with a creamy tuna-mayonnaise sauce made from canned tuna, anchovies, and capers, served chilled.

A side dish of spinach sautéed in butter, then simmered with chicken stock, fresh cream, and cheese until rich and velvety.

A pasta made with fresh egg noodles tossed in a savory sauce created by cooking a whole sea bream with vegetables, herbs, and white wine

A dish of chicken breast cooked moist and tender via sous vide, enhanced with butter basting, and served with a tomato sauce brightened with lemon and capers.

A classic Indian curry made by grilling chicken marinated in yogurt and various Indian spices until golden brown, then simmering it in a rich and savory butter tomato sauce.

A luxurious oil pasta where the rich flavor of langoustine and the subtle aroma of leek are infused into an oil sauce, perfectly emulsified with pasta water.

A special dish of crispy outside, moist inside, made by filling cleaned crab shells with a special garlic sauce mixed with mayonnaise, melted butter, and minced garlic, then baking in an air fryer.

A traditional French potato dish made by mashing boiled potatoes through a fine sieve and kneading them with milk, butter, garlic, and plenty of cheese until it stretches.

A delicacy of crispy fried soft-shell crab topped with a smooth sauce made by stirring in aromatics, store-bought sauce, and egg wash.

An oil pasta with the pungent aroma of garlic and the umami of chicken stock, topped with tender crab meat.

A savory soup made by dissolving doenjang in anchovy kelp broth and simmering with tender chard and tofu.