International
Sous vide day 2026
55th anniversary of Sous Vide.
A CELEBRATION OF GLOBAL CULINARY INNOVATION
Join us for 55th Aniversary of culinary innovation - 9th Annual International Sous Vide Day celebration, taking place in the United States and France.
Culinary
Masterpiece!
Here is a gallery with pictures of the food or from past events.
Locations
Los Angeles
La Casa Restaurant
Paris
Le Monde Restaurant
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55 years of culinary innovation
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1971
1971
“Father of Sous Vide”
In 1971 food scientist Bruno Goussault promotes an idea that cooking sous-vide at precise temperatures well below boiling could improve the tenderness and flavor of food. Up to that point, sous-vide cooking had largely been limited to institutional uses and cooking temperatures were held near boiling to prolong shelf life.
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1987
1987
Vie de France
Cuisine Solutions is officially established by founder (and now Chairman) Stanislas Vilgrain, with roots dating back to 1971 under the original name of Vie de France.
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1989
1989
Coming to America
In 1989, Goussault began to work in the U.S. and took a position with Cuisine Solutions to help the company produce high-quality sous-vide on an industrial scale.
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2017
2017
Global recognition
In 2017, Dr. Goussault was recognized as one of the world's 100 greatest living visionaries by The Albert Einstein Legacy Project's Genius: 100 Visions of the Future. Goussault was the only food service related honoree.
