The Cuisine Solutions Story
Although vacuum-packed food has been around since the 1940s when deli meats were first vacuum-sealed, Cuisine Solutions pioneered the science of sous-vide, one of the most important innovations in modern cuisine. Our distinguished culinary team was among the first in the world to recognize the power of the sous-vide method and its ability to precisely prepare food with more tenderness and flavor than can be obtained through traditional cooking techniques.See Our Brand Video
A Discovery by Dr. Bruno Goussault
Back in 1971, Dr. Bruno Goussault (who would become chief scientist at Cuisine Solutions) developed sous-vide as a way of improving the tenderness of roast beef. Goussault discovered that if the beef was vacuum-sealed in a specially designed pouch and slowly cooked at a slightly-lower-than-usual temperature, it showed little sign of profit-robbing shrinkage compared to conventional cooking methods. Plus, the flavor was notably enhanced.
This was the birth of the new technology of sous-vide, and it was quickly adopted by top chefs throughout Europe. Today, leading chefs around the world depend on sous-vide products from Cuisine Solutions. We supply our sous-vide cuisine to fine restaurants, premier hotels, first-class airlines and cruise lines, the military, and passionate home chefs.
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.
—Dr. Bruno Goussault
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.—Dr. Bruno Goussault
Our Passion for Perfection
Our culinary research and development team is always developing new recipes, anticipating our clients’ needs and market trends. We use the finest ingredients and endless creativity. Computerized monitoring systems and precise cooking times and temperatures ensure that every dish we create is consistently excellent. And safety is of paramount importance. That’s why we adhere to strict audit standards with traceability from raw material to the finished product.
The Sous-Vide Authority
Distinguished chefs such as Thomas Keller, Daniel Boulud, Charlie Trotter, Michel Richard and Mark Miller have relied on our expertise in developing their own sous-vide recipes. In fact, almost every Michelin three-star chef has received personal sous-vide training with Cuisine Solutions and our Culinary Research and Education Academy (CREA).
Our Cuisine Solutions processing facility in Alexandria, Virginia was the first sous-vide operation in the United States. Through years of experimentation, we’ve grown our extensive menu to hundreds of items, and dazzled the palates of a discerning clientele who trust us for outstanding quality, consistency, ease of use, cost savings and convenience. With cooking facilities in the United States, Chile and France, Cuisine Solutions enjoys a worldwide reputation at the highest level.