Much as it seems impossible to follow closely behind all the innovations brought about by the full-swing 21st century, it constantly urges us to chase, reach, and adopt all those modern technologies which make our life easier, compelling and substantial. One of the most innovative technologies which has provoked a true revolution in the culinary field, is certainly the Sous Vide way of preparing food.
Sous Vide, loosely translated from French as ‘under vacuum’, is basically, as the name itself suggests, a special method of preparing ingredients in vacuumed plastic bags. Nowadays, naturally, the sophisticated devices based on this idea are in use. Above all, this technique enables the preparation at an absolutely precise temperature in a precisely defined time period. No other method allows for this high a level of control, therefore a guest in a restaurant will enjoy the steak prepared absolutely to their taste in terms of doneness. Another, and more significant advantage of the Sous Vide method is preserving the nutritional value of food, considering that the mild, non-aggressive, oxygen-free environment allows for the preservation of precious nutrients, which, many would agree, is the most important factor nowadays.
Just as most modern technologies stem from an old idea, the idea for the Sous Vide way of cooking dates back to the 18th century. However, not until the mid 70s was the idea developed by two French chefs, George Pralus and Bruno Goussault (who else bearing in mind that the French are the world-known innovators in the kitchen). Namely, preparing foie gras, Pralus
Voulez-Vous is proud to have implemented the Sous Vide technique in its kitchen and introduced the dishes prepared in this way to its menus. Visit us, and assure yourself of the looks, quality, and first and foremost, the taste of the food that the SousVide method grants us. You won’t be disappointed!