Center Cut Pork, Ratatouille, Potato Gratin, Caramelized Vermouth Sauce

The pork brined for 24 hours, sous vide 57C for 8 hours, then chilled in bag over night. Pan seared and roasted back up to 56C in a 77C oven. Vermouth cream sauce with mustard and honey.

Russets mandolined, mixed with parm, salt and cream. Baked 350F for 90 minutes.