While traditional cooking leaves food overdone toward the outside, with a sliver of perfectly cooked interior, sous-vide cooks it evenly throughout. The water bath is kept at a constant temperature equal to the food’s perfect doneness, making it impossible to overcook and resulting in more succulent and flavorful food. Because of the unique set of food safety benefits and challenges, it’s best to learn the technique formally.
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“Having the opportunity being advised by Bruno Goussault, from CREA, makes me very aware that future’s cooking is intended to be very precise. Cook at the right temperature food products, that we used to cook by trial an error, becomes possible today. Thanks to this genius in biochemistry who let us improve in the research of flavour’s quintessence, which each cook dream to master, in order to serve the best to our customers.”