Somon Mi-Cuit

Mi-cuit, meaning "half-cooked" in French, represents one of the most refined techniques in modern French cuisine. Our salmon is gently cured with citrus and herbs, then slow-cooked at precisely controlled low temperatures to achieve a silky, melt-in-your-mouth texture while maintaining the fish's natural moisture and delicate flavor. The center remains translucent and buttery, a testament to Chef Philippe Dupré's mastery of this challenging technique. Served with a light citrus beurre blanc and seasonal accompaniments.

Ingredients

Premium Atlantic salmon, orange and lemon zest, fresh dill, fennel pollen, sea salt, white pepper, citrus beurre blanc, micro herbs, edible flowers.

Preparation

Salmon is cured for 12 hours with citrus and herbs, then cooked sous-vide at 42°C for 25 minutes. Finished with a gentle torching for color and served immediately.