Paris, France — Cuisines of the world came to life last January 26th in the elegant Pavillon Élysée Té in Paris on the tree-lined segment of the Champs-Elysées. Some of the finest and Michelin-starred chefs in the land were on hand along with special guests to celebrate the 7th International Sous Vide Day (sous vide is French for under vacuum), last January 26th. The date falls on the birthday of Dr. Bruno Goussault, regarded as one of the founders and masters of the modern sous vide techniques, which he created and perfected over 50 years ago in 1971. It is the art of vacuum-preparing food so that it remains fresh and delicious and safe.  

Dr. Goussault turned 82 this year and was warmly welcomed by chef Gérard Bertholon the director of strategy at Cuisine Solutions, France who hosted the Parisian event. Simultaneous events were held in Washington D.C., Bangkok and Rio de Janeiro, organized by the Sterling, Virginia-based company which is a world leader in the field supplying companies like KLM, Oceania, Hilton Hotels & Resorts, Starbucks and Costco.  « And while the sous-vide method of cooking has been around for decades, the past ten years has shown that its popularity is definitely on the rise. That’s because sous-vide techniques allow for precision in the kitchen, freeing creative minds to innovate and experiment with surprising new flavors and textures, » Mr. Bertholon, who is also a Maître Cuisinier de France, explains.

The event offered an opportunity to take a look into this unique method of food preparation whose secret is low-temperature cooking, resulting in tender meat dishes, fine fish fare, a host of vegetable dishes and sides, sauces and sweets and new takes on texture. Dr Bruno Goussault, Chief Scientist at Cuisine Solutions, has taught sous vide cooking to star chefs and is estimated to have trained more than 80% of three Michelin star chefs in the world, according to Cuisine Solutions. Guests at the Champs-Elysées event enjoyed fine fare from India and the Americas as well as some French classics, notably a text-book pot-au-feu and veal fondant. 

French for “under vacuum,” sous vide is a cooking method in which food is sealed and cooked in water at precise times and temperatures. The method was perfected by Cuisine Solutions Chief Scientist, Dr. Bruno Goussault. Sous vide cooking can be used for food preparation of a wide range of ingredients, including poultry, beef, pork, fish and shellfish, vegetables and fruits, gourmet sauces, and desserts. 

It has become a staple of commercial kitchens around the world and is rapidly revolutionizing the way food is prepared, served, and enjoyed. You have most probably eaten food prepared in this method without even knowing it. It has been used for decades by professional chefs to ensure not only the quality of the food, but the safety as well. Today meals and dishes are available in retail stores and for home delivery as well from Cuisine Solutions among others. ©Trish Valicenti for The Gourmet Gazette. http://www.cuisinesolutions.com http://www.cuisinesolutions.com.