Connoisseur and personal cook Andy Taylor will come to your house and use modernist tools (sous vide low temperature water bath, blow torch etc.) to cook some classic French dishes in a new way.

1. Home made chicken liver pate on home made freshly baked sour dough with honey and sea salt.

2. Grass fed beef steak (your choice but quality thick cut like ribeye, strip or tenderloin) cooked sous vide low temp with rosemary and thyme. Rare or medium rare depending on cut. Charred with a blow torch to get a deep maillard reaction while keeping the inside perfectly cooked from edge to edge. Served with either Bearnaise or Hollandaise sauce and side(s).

3. Creme brulee. Custard cooked in jars at precise low temperature and finished with sugar and blow torch.