(Sterling, VA, January 18, 2022) – Cuisine Solutions, Inc. (CUSI), the global leader and largest premium food company in pioneering sous vide cooking techniques, along with Chef Daniel Boulud and Grand Marnier, hosted an intimate preview for International Sous Vide Day at Restaurant Daniel on Wednesday, January 12th.
Throughout the evening, guests indulged in a selection of sous vide dishes created by Chef Boulud and the Cuisine Solutions team including Seared octopus “à la plancha” with grilled sweet onions, grape must poached leeks, potato ”Boulangère” and ”Beurre Marchand de vin”; pork belly with sous vide lentils; and khao curry John Dory casserole with Moose Lake wild rice and cauliflower.
Complimenting the exquisite menu, specialty sous vide cocktails crafted by Grand Marnier Ambassador Xavier Herit included the Grand 65, a play on the brand’s signature Grand 75, incorporating Grand Marnier, Lallier® Champagne, and a pineapple cryoconcentration, as well as the Manhattan Park – a twist on the classic Manhattan which included Grand Marnier, Russel’s Reserve® Rye, and 1757 Vermouth di Torino Rosso – complimented with a coffee cryoconcentration. Over the course of the night, AJ Schaller, Executive Chef for CREA, the research and education arm of Cuisine Solutions, demonstrated the cryoconcentration process, an interactive moment in which guests could learn more about the process and how freezing rather than heating sauces helps them to stay fresher and taste more authentic.
Gerard Bertholon, Chief Strategy Officer of Cuisine Solutions, greeted attending guests which included press and VIP’s to herald the arrival of ISVD on January 26th, “It’s a celebration around the world about the art of sous vide. The technology allows chefs to bring a great and seamless experience to their customers,” said Bertholon. He continued, “When you cook sous vide everything is sealed, so everything will be enhanced. You have a great product and it’s not only fully cooked, it’s fully pasteurized.”
Chef Daniel Boulud then took the floor to address attendees prior to demonstrating the art of sous vide cooking, which he uses at many of his restaurants. “International Sous Vide Day started five years ago and of course, this was due to Cuisine Solutions,” commented Chef Boulud. He went on to talk about his relationship with Chef AJ Schaller, who is an alumnus of Daniel, having worked with them for 11 years. He noted that he and Bertholon met when they were young chefs, always admiring each other’s work. He playfully stated, “I wish I had his job; he wishes he had mine.”
For the grand finale Chef Daniel Boulud and Bertholon presented a beautiful Bourbon Flambeed Beef Shank with winter root, Einkorn croquettes in a Kentucky Michter emulsion.
Those in attendance included Cuisine Solutions’ Chief Marketing Officer Thomas Donohoe, Kevin and Elaine Levett, Gottfried Menge, Chef John Karangis, Peter Bjorkefall-Davis, Dr. Marie Hayag and William Jarosak, Janna and Eugenia Bullock, Jason Logsdon, Allison Sells, Micah McLaurin, and Martha Cohen Stein and Harriet Cohen.
International Sous Vide Day, celebrated every year on January 26th since 2018, marks the birthday of Dr. Bruno Goussault – the pioneer of modern sous vide. The art of sous vide spans the globe, crossing borders and boundaries to connect people through beautiful meals. 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
Further information can be found at: www.cuisinesolutions.com and www.internationalsousvideday.com
ABOUT CUISINE SOLUTIONS
Cuisine Solutions is the world’s leading manufacturer and distributor of sous vide foods. Led by an international team of award-winning chefs, Cuisine Solutions is recognized as the authority on sous vide—the innovative slow-cooking technique that the company pioneered, perfected, and popularized decades ago. Headquartered in Sterling, Virginia, Cuisine Solutions services more than 22,000 restaurants and 6,000 retailers, as well as first and business class on the top 10 airlines in the world, and major hotels. For more information, visit www.cuisinesolutions.com
ABOUT CREA
The Culinary Research and Education Academy (CREA) is a global leader in culinary research, education and consulting. Founded in 1991 in France by Chief Scientist Dr. Bruno Goussault as Centre de Recherche et d’Études pour l’Alimentation, CREA aims to change the way chefs prepare food through rigorous training, food science innovation and food consulting. To date, CREA and Dr. Goussault have trained over 5,000 chefs around the world and over 80% of the world’s 3-Star Michelin chefs. Through its headquarters in Paris and Washington, D.C., CREA educates and consults professional chefs and top industry professionals alike through educational programs, global seminars, online video courses and customized engagements. For more information, visit www.lecrea.com.
ABOUT THE DINEX GROUP
Founded by Michelin-starred Chef Daniel Boulud, The Dinex Group, LLC is a collection of internationally renowned and acclaimed restaurants with an emphasis on hospitality, from fine dining to casual cuisine, served at the highest level. A culinary innovator and iconic restaurateur, Daniel founded The Dinex Group in 1993 with his eponymous restaurant, DANIEL, growing it today to 12 company-owned and seven licensed venues around the world including DANIEL in New York City, Café Boulud New York City, Blantyre, Brazilian Court Hotel in Palm Beach, and The Four Seasons Hotel in Toronto; Maison Boulud at The Ritz-Carlton in Montreal, Bar Boulud in New York City and Boulud Sud in New York City and at the JW Marriott Marquis in Miami; db bistro moderne in New York City and at the Marina Bay Sands Resort & Casino in Singapore; DBGB in CityCenterDC in Washington D.C.; and three Épicerie Boulud locations throughout New York City. The company additionally operates a commissary kitchen, an online platform named Daniel Boulud Kitchen, a catering business and the majority stake in Feast & Fêtes, one of New York City’s premier catering and events companies. Additionally, Chef Daniel is Co-President of Citymeals on Wheels, an organization dedicated to serving meals to New Yorkers in need; is Co-Founder of Food1st, in partnership with SL Green Realty Corp. responding to the COVID-19 food crisis throughout New York City; and is Chairman of Ment’or, providing grants to young chefs to advance their culinary educations. For more information, visit www.danielboulud.com.
ABOUT GRAND MARNIER
Created in 1880 by Louis-Alexandre, Grand Marnier combines the intensity of exotic bitter orange with the character of Cognac. The recipe has not changed since it was created, resulting in a liqueur with powerful and complex aromas and flavours. Grand Marnier Cordon Rouge contains 51% Cognac, which adds an intriguing twist to classic cocktails and long drinks – giving Champagne cocktails like the Grand 75 and the simple Grand Tonic a multi-layered flavour. For more information, visit www.grandmarnier.com.
