Among the new dishes are roast cod with garlic potato puree and leek and mushroom sauce, braised chicken thighs with lentils, cauliflower and very cheesy sauce and navarin of lamb with couscous and grilled vegetables.

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The entire dish was suffused with garlic and olive puree, but the underlying memory is of how precisely it was cooked, due no doubt to the use of sous-vide, or controlled-temperature cooking in vacuum-sealed bags.

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