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The Culinary World Celebrates the Third International Sous Vide Day

Chefs and foodies celebrated the art of sous vide and food-science innovations at parties across the globe.

In honor of Dr. Bruno Goussault’s birthday and his love and dedication to sous vide, chefs and food fans across the globe joined Cuisine Solutions on January 26 to taste and toast to cooking under vacuum. Cuisine Solutions hosted special celebrations in the company’s locations across the globe, from brunches in Washington, DC, and Paris to dinner celebrations in Bangkok and Dubai.

In Bangkok, Dr. Goussault was joined by chef Ian Kittichai at the Compass Skyview Hotel’s Mojjo Rooftop Lounge & Bar. There, partygoers enjoyed dishes such as Ponzu Infused Butter Fish, Compressed Cucumber & Salmon Caviar, and Duck Breast Pancake with Hoisin Foam.

In Dubai, where Cuisine Solutions opened its Middle East headquarters last fall, sous vide fans gathered at the Waldorf Astoria’s Bull & Bear, dining from food stations inspired by the company’s offices—like a Paris-inspired Duck Fig Fennel Citrus canape and Lamb Rack Muhammara from the Dubai station.

The Parisian culinary community came together for a seated four-course brunch at the Ritz Paris, joined by chefs Eric Briffard, Jean-François Girardin, Guillaume Gomez, and Christian Millet.

Middle: At the brunch in Paris: a fish course of sea bass; Ritz Paris Executive Chef Nicolas Sale serves Chef Eric Briffard; a veal medallion course.

And in Washington, DC, near Cuisine Solutions’ headquarters, stylish brunch guests turned out to celebrate Dr. Goussault’s birthday at Conrad Washington, DC’s Estuary. Here, guests perused inviting food stations helmed by top chefs showcasing Cuisine Solutions’ diverse sous vide innovations, like SingleThread chef Kyle Connaughton’s Smoked Octopus Ibushi-Gin using Cuisine Solutions’ Octopus and chef Carla Hall’s Short-cut Deviled Eggs over Smashed Potatoes with Mustard Seed Drizzle (prepared using Cuisine Solutions’ Sous Vide Poached Egg). Other notable chefs serving up sous vide innovations for guests included chefs Bryan Voltaggio of Estuary, David Deshaies of Unconventional Diner, Nicholas Tang of DBGB, and Todd Gray of Equinox.

From left: cocktails made by the team at CREA; chef Carla Hall; dishes served at the event in Washington.

Mark your calendars for January 26, 2021—and all year long, participate in the virtual sous vide community at #ILOVESOUSVIDE.

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