The Sous vide cooking, the difference of taste

Sous-vide cooking has been developed over the last forty or so years

The first experiments applied to foie gras enabled to reduce considerably the loss of weight of the product during cooking whilst keeping the organoleptic properties intact.

Today, sous-vide cooking has become affordable, economic and easy to implement

1. The cold product is packed in mono portion thanks to a vacuum packer,

2. The cooking is done in a combination steam oven or a ''Bain Marie'',

3. The cooking temperature is controlled with a heat sensor,

4. A self-adhesive foam keeps the vacuum level in the test bag,

5. The product can then be served or cooled down in a quick cooling unit,

6. Vacuum cooked products can be stored for several days.

When the order is placed, the meal is quickly regenerated, the plate decorated and presented for the greatest tasting pleasure of your guests.