Join us on January 26, 2020, to celebrate the art of sous vide—at home and across the world.True gastronomy is more than a plate of food. It’s an expression of passion, freshness, culture and vision—a creation that feeds people all around the world. On International Sous Vide Day, we bring the art of sous vide to the forefront, celebrating culinary innovators and the work they do to inspire and transform the dining experience.

A taste of the exquisite.

Be a part of the worldwide celebration of haute cuisine and stunning technique. Sign up now for delicious updates on International Sous Vide Day, including globally-inspired recipes, contests, and celebratory events in cities across the globe.
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Immerse Yourself and Celebrate

Sous Vide Recipe Contest

Do you pride yourself on bringing artistry to the table? Does your passion for innovative cooking inspire rave reviews? Challenge your mastery of haute cuisine by submitting an original sous vide recipe to our contest via Chef’s Roll. The winner will travel to Paris, learn from the father of modern sous vide, Dr. Bruno Goussault, and enjoy a taste of the most delicious city in the world.

A Taste of the World

Celebrate International Sous Vide Day at home with globally inspired sous vide culinary creations—and let them inspire you to develop your own and submit your masterpiece in our Sous Vide Recipe Contest. Sign up for our newsletter for stunning recipes and more.

Monumental Ribeye

Maryland-sourced, dry-aged tomahawk ribeye cooked sous vide and served with sous vide baby carrots, butter-poached peas, and crisp radishes on a bed of sweet onion and pea purée. Topped with Virginia Cabernet Franc demi-glace.

24 hr Duck Confit

Sous vide anise-scented duck leg on a bed of shallot-wilted, compressed radicchio with toasted pine nuts and apricots rehydrated with verjus. Served with pine-nut praline, parsnip cream, mulberries, and mulberry jus.

Lamb Muhammara

Pomegranate-glazed lamb shank served with muhammara and mast-o-musir sauces and caramelized chelo. Topped with toasted walnut, pomegranate arils, mint, and micro coriander.

Green Curry Prawn

Sous vide prawns and charred sesame-compressed watermelon with a salad of pea tendrils and hearts of palm and sweet chili-lime dressing. Served with cashew green curry cream, hummingbird flower, and pollen dust.

What Is Sous Vide?

French for “under vacuum,” sous vide is a cooking method in which food is sealed and slow-cooked in water at constant, precise temperatures. This allows for precision cooking, incredible textures, and impeccable flavor every time.

How To Cook Sous Vide

A delicious combination of technology, precision, and time, cooking sous vide brings consistency and superior flavor to your gastronomic creations. Using a vacuum sealer, immersion circulator, and water bath, you can elevate your culinary efforts—and create restaurant-worthy dishes at home.

More Sous Vide to Savor

Inspired recipes. Ingenious tips and techniques. Stunning product spotlights, chef features, and more. With Sous-Vide magazine, you’ll immerse yourself in a world of innovative gastronomy.

Meet the Master

On January 26, we celebrate the birthday of Dr. Bruno Goussault, Cuisine Solutions’ chief scientist. Recognized as the founder of modern sous vide, he has taught more than eighty percent of the world’s three-Michelin-star chefs. His groundbreaking research changed the culinary world forever.

About Cuisine Solutions

The world’s leading manufacturer and distributor of sous vide foods, Cuisine Solutions is recognized by top chefs as the authority on sous vide—the innovative slow-cooking technique that the company pioneered, perfected and popularized decades ago. Cuisine Solutions’ culinary research and development team innovates new cooking techniques and recipes every day, anticipating clients’ needs and market trends while incorporating the finest ingredients.

About CREA

Founded in 1991 by Chief Scientist Dr. Bruno Goussault, the Culinary Research and Education Academy (CREA) aims to transform the way chefs prepare food through rigorous training on sous vide, modern techniques and food safety, food science innovation, and consulting across all areas of the restaurant industry.