Unique and versatile, offering to the most creative chef the possibility to invent and create recipes from appetizers up to desserts without using any other resources. The result is always a harmony of flavors and colors enhancing nutritional properties. The use of the cold plate (down to -38°C) facilitates the microbial reduction and enhances the color fixing and the food nutritional properties. The transition from the cold plate (-38°C) to the hot one (+240°C) activates the thermal shock enhancing the food color and texture. The dish is then finished on one of the two plates, depending on the desired recipe.