Combo cooking

Seemingly off-the-wall recipes are where the new frontier of cooking technology fights for a foot-hold into conventional cuisine canon. The parting on the left becomes a parting on the right, but in this case we are the hairdressers with their fingers on the pulse of the Sous Vide revolution (apologies for that awful metaphor). What heights can Sous Vide reach where other methods fall short? What recipes can simply be done no other way than SV?