Sebastien Rouxel

We began using sous vide techniques in the pastry kitchen when we opened per se in 2004. This has dramatically changed the way we prepare and serve desserts, from making custards to cooking fruit, and from compressing melon to how we portion and store our food.

People often think that sous vide cooking is used only for mass-produced food or airline food, but that’s no longer accurate. Remember, the freezer was once a modern tool, and in France, it was first looked upon with skepticism in the pâtisserie. Sous vide also is a modern tool, one we use for many different reasons. For many basic preparations, it has replaced the traditional methods.