Sous vide

Sous vide is a French cooking technique developed by Georges Pralus in 1974 at Troisgros restaurant for foie gras cooking. The product is vacuum-sealed in a food-grade plastic pouch and cooked in a water bath at precise temperature (45 to 85 degrees Celsius) for a controlled duration. This technique guarantees texture mastery, juice preservation and cooking homogeneity. Sous vide has become standard in three star kitchens since the 2000s, applied to long meats, delicate fish, perfect eggs and crisp vegetables (Source: Georges Pralus, La cuisine sous vide, 1985).