Stofa Restaurant - Sous vide duck breast glazed with sorghum syrup, pink peppercorn, fennel pollen and puffed sorghum, Cara Cara orange gastrique, beet puree, heirloom radishes, baby fennel, confit chicken and cabbage
Lamb and Fennel Sous-Vide – Stefan's Gourmet Blog
Sous Vide Chicken Breast | ChefSteps
A photo post added by Saša Vojnović
Caramelized Fennel, Marcona Almonds, Navel Orange Confit, Caraway Seeds, and Fennel Puree from Under Pressure: Cooking Sous Vide by Thomas Keller
Saffron fennel slices sous vide | fusionchef by Julabo