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]]>For the seventh edition, Cuisine Solutions will host four exclusive celebrations in Paris, France, Washington D.C., Bangkok, Thailand, and Rio de Janeiro, Brazil. Michelin-starred chefs and industry leaders will join together to experience the history and meticulous artistry of the sous vide cooking method, pioneered by Dr. Goussault over 50 years ago in 1971. In France, the elegant event will be hosted by Cuisine Solutions Chief Strategy Officer, Gerard Bertholon, and held at Le Pavillon Élysée Té in Paris, in the presence of star chefs including Ghislaine Arabian, first female chef with two Michelin stars, Christian Têtedoie, MOF and President of Maitres Cuisiniers de France, Frédéric Simonin, MOF, Éric Briffard, MOF Cordon Bleu, Stéphane Collet, MOF, Jean-Louis Gerin, James Beard award- winning chef, Philippe Gobet, MOF, Ecole Lausanne, Guy Legay, MOF and Michel Widehem, MOF. Guests will be invited to attend a roundtable panel on the art of sous vide with Ghislaine Arabian, Christian Têtedoie and Frédéric Simonin. A selection of innovative tasting stations prepared by top Cuisine Solutions chefs will showcase sous vide creations from India, America and France, served alongside the finest champagne and sous vide cocktails.
During the fete, Chef Bertholon will present the second annual Champions of Sous Vide Awards, recognizing up-and-coming chefs who have demonstrated excellence in sous vide and are poised to become the next leaders in culinary innovation. This year, Bertholon will present the European award to Christian Têtedoie (chef_christian_tetedoie), President of Maitres Cuisiniers de France and owner/chef of Têtedoie, and Alexandre Berthaud, Chef de Cuisine and Head of Research and Development at Le Traiteur Té.
In downtown Washington, D.C., VIP guests will be treated to interactive tasting stations complete with cryoconcentration Bloody Marys and special guests and this year’s recipients of the North American Champion of Sous Vide awards, Chef Jamie Simpson (chef_jamie_simpson) of The Culinary Vegetable Institute and Farmer Lee Jones (farmerleejones) of the Chef’s Garden. Limited tickets will be available for the public to purchase with all proceeds benefiting CORE (Children of Restaurant Employees), a national non-profit and direct provider that is dedicated to serving food and beverage operations employees with children to provide financial relief when either the employee, spouse or their child faces a life-altering health crisis, injury, death or natural disaster. Tickets can be purchased by visiting, https://www.internationalsousvideday.com/register/
In Thailand, guests will take in the stunning views at Pastel Bangkok as they are treated to Thai sous vide dishes and live musical performances. Marking the first ISVD celebration in South America, Cuisine Solutions will host an event at Solar Real in Brazil with an experience inspired by a traditional Brazilian street market food and creative tasting stations placed throughout the architectural landmark. The exciting evening will be attended by Cuisine Solutions President & CEO Felipe Hasselmann and Chairman Stanislas Vilgrain and culminate with a “pocket show” by a renowned samba singer.
International Sous Vide Day pays homage to Dr. Bruno Goussault’s legacy in the art of sous vide. Dr. Goussault serves as the Chief Scientist at Cuisine Solutions and founded the Culinary Research & Education Academy (CREA). He has taught the application of sous vide cooking to Michelin-starred chefs such as Yannick Alléno, Daniel Boulud, Thomas Keller, Anne-Sophie Pic, and Joël Robuchon, among many others. Since its inception in 1991, CREA and Dr. Goussault have trained over 80% of the three-star Michelin chefs around the world. Dr. Goussault holds a seat on the board of the Association des Chimistes (Association of Chemists) and Ingénieurs et Cadres des Industries Agricoles et Alimentaires (Engineers and Managers of Agricultural and Food Industries) and was named as one of the 100 visionaries in the Albert Einstein Legacy Project’s Genius: 100 Visions of the Future initiative.
Further information about International Sous Vide Day can be found at:
www.internationalsousvideday.com and www.cuisinesolutions.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 precise-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. Visit, https://cuisinesolutions.com/.
About International Sous Vide Day
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. For more information, visit www.internationalsousvideday.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.
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]]>This year, Cuisine Solutions will host a global celebration with a trio of exclusive events in Washington D.C., Thailand, and France. Celebrated master chefs and industry leaders will come together to experience the artistry and history of the sous vide cooking method, pioneered by Dr. Goussault over 50 years ago in 1971. In Epernay, France, an elegant reception will be held at the Château Comtesse Lafond, where invited guests will be treated to innovative small sous vide plates and craft sous vide cocktails created by the company’s renowned culinary team. The afternoon affair will be emceed by Cuisine Solutions Chief Strategy Officer, Gerard Bertholon, and attended by Dr. Bruno Goussault and Chairman Stanislas Vilgrain. Top chefs and culinary luminaries slated to attend include President of French Master Chefs USA/Canada, Jean-Louis Dumonet, two Michelin star chef Jacques Chibois, President of Cuisiniers de France, Christian Millet, and chefs Ghislaine Arabian, Sébastien Canonne, Michel Widehem and Christian Segui. Bertholon will present the first annual Ambassador of Sous Vide Awards, honoring influential voices in the food science space who have demonstrated excellence in sous vide and have created awareness of the technique. All winners will be announced for each region on January 26th at their respective celebrations.
In Thailand, guests will mingle with Cuisine Solutions President and CEO Felipe Hasselmann and award-winning chef and TV personality Ian Kittichai, who is expected to attend, at the Avani Riverside Hotel’s SEEN rooftop, where guests will be treated to elegant Thai sous vide delicacies and traditional Thai performances. The company will also host an event at Taffer’s Tavern in Washington, D.C. with sous vide dishes and custom cocktails. Cuisine Solutions partnered with Jon Taffer on the Taffer’s Tavern franchise’s “kitchen of the future” concept, utilizing sous vide technology. The company is the owner-operator of the Washington D.C. location, which opened this past year.
International Sous Vide Day pays homage to Dr. Bruno Goussault’s legacy in the art of sous vide. Dr. Goussault serves as the Chief Scientist at Cuisine Solutions and founded the Culinary Research & Education Academy (CREA). He has taught the application of sous vide cooking to Michelin-starred chefs such as Yannick Alléno, Daniel Boulud, Thomas Keller, Anne-Sophie Pic, and Joël Robuchon, among many others. Since its inception in 1991, CREA and Dr. Goussault have trained over 80% of the three-star Michelin chefs around the world. Dr. Goussault holds a seat on the board of the Association des Chimistes (Association of Chemists) and Ingénieurs et Cadres des Industries Agricoles et Alimentaires (Engineers and Managers of Agricultural and Food Industries) and was named as one of the 100 visionaries in the Albert Einstein Legacy Project’s Genius: 100 Visions of the Future initiative.
Further information about International Sous Vide Day and special sous vide recipes can be found at: www.internationalsousvideday.com, and www.cuisinesolutions.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 precise-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. To learn more, visit http://www.cuisinesolutions.com
About International Sous Vide Day
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. For more information, visit www.internationalsousvideday.com.
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]]>The post Cuisine Solutions Previews International Sous Vide Day with Chef Daniel Boulud & Grand Marnier® Cordon Rouge appeared first on NY UNDRESSED.
]]>(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.
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