What Is Sous-Vide?

Sous-vide—French for “under-vacuum”—is an innovative cooking technique in which food is vacuum sealed and slow-cooked in water at constant low temperatures until it’s perfectly cooked through. No other cooking method produces such consistently excellent textures and flavors, or maintains the natural integrity of foods so well. That’s why our restaurant-quality products are trusted by the world’s top chefs and favored by passionate foodies.

Deep flavors.

Slow cooking through sous-vide creates intense, natural flavors, so fewer herbs and spices are required.


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Done right, every time.

Sous-vide takes the guesswork out of cooking. Food is protected from over- and under-cooking, so it’s excellent every time.


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Minimal processing.

Vacuum-sealed and fully pasteurized, our sous-vide foods don’t need additives or preservatives to extend their shelf life. You’ll taste the difference.


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Ultimate convenience.

Our products are fully cooked and ready to serve in minutes—you hardly even need a kitchen. Spend less time on prep and more time on sides and presentation.


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Naturally fork-tender.

Because we slow-cook our meats, poultry and fish, our dishes are tender, juicy and have the perfect consistency.


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The best ingredients.

We believe that when you start with premium ingredients, you end up with a superior product.


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Chef-created.

Each of our restaurant-quality recipes is created by our award-winning chefs in our kitchens—never in a laboratory.


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Inside our sous-vide process.

Sous-vide is French for “under-vacuum.” At its most basic level, sous-vide only requires two pieces of equipment: a chamber vacuum-packing machine and an immersion circulator. Here’s how it works:

  • First, fresh ingredients are prepared and sealed in a specially designed pouch with the vacuum sealer; removing the air from the pouch helps to transfer cooking heat to the food in the most efficient way
  • Then, the pouch is placed into the water-filled immersion circulator, which ensures a precise, low cooking temperature (from 135 °F to 160 °F) throughout the entire cooking time, to preserve the physical integrity of the ingredients
  • The food is kept in the circulator for an extended period, as long as 72 hours
  • Once the food is cooked, the package is refrigerated (for our fresh packaged products) or quickly chilled in nearly freezing water and flash frozen (for our frozen products); flash freezing minimizes crystallization and eliminates any deterioration of food
  • The result is outstanding cuisine with maximum quality, moisture, flavor and nutritional integrity
Bruno Goussault

Meet Chief Scientist Bruno Goussault

A love of science. A passion for food. It's what inspires the leader of the sous-vide movement. Bruno Goussault recently received the honor of an appointment to the board of the prestigious ACIA (Association des Chimistes, Ingénieurs et Cadres des Industries Agricoles et Alimentaires, the Association of Chemists, Engineers and Managers of Agricultural and Food Industries).

  • You're not a chef—you're a scientist. Can you explain?

    My number-one job at Cuisine Solutions is to keep improving the sous-vide technique. I started developing the method in 1971 and have continued to advance it ever since. Through sous-vide, I help our chefs develop new products that are superior in quality, flavor, tenderness and nutritional integrity.

  • Why have you taught the world’s top chefs your sous-vide secrets?

    I love research and teaching. When I train great chefs, I learn from them, too. At Cuisine Solutions, we believe that teaching others will keep sous-vide popular. And we want to ensure that chefs have the knowledge to use sous-vide with the utmost safety. 

  • Which star chefs have you trained?

    In the U.S., I’ve trained Thomas Keller, Daniel Boulud, Michel Richard and Mark Miller. In France, Antoine Westermann, Michel Bras and Anne-Sophie Pic.

  • What does the future hold?

    We are always conducting research on microbiology, texture, packaging, temperature and ingredients. Our commitment to investing in research and innovation helps both Cuisine Solutions as a business and our friends in the industry.

  • Who is the Cuisine Solutions customer?

    This person is interested in providing an extraordinary dining experience. It’s someone who is passionate about premium quality and perfection. Our customer wants to spend less time in preparation and more time in the perfect presentation.

  • Can you name your favorite sous-vide creations?

    For meat, I prefer rack of lamb and beef short ribs. And I like all kinds of white fish: cod fish, halibut and turbot. Just delicious. 

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