June: The transformation of frozen boeuf bourguignon into haute cuisine using liquid nitrogen

Sometimes, all it takes for us to broaden our horizon is reimagining what we thought we knew. That’s why for the month of June, Chef Hofmann has thought up an incredibly cool idea – literally! Using frozen nitrogen, he’s refining what was once considered a peasant dish into haute cuisine. The savory flavor of pan fried and sous vide cooked beef, paired with smokey bacon and the rich taste of mushrooms, root vegetables and the creamy taste of Jerusalem artichoke makes the dish that much more inspiring. Watch how he styles a frozen dish – we guarantee you’ll be intrigued.