Cuisine Solutions

Cuisine Solutions Masters of Sous-Vide. Since 1971.
Cuisine Solutions is an international team of award-winning chefs who pioneered and perfected the slow-cooking technique called sous-vide (French for “under vacuum”). Developed in 1971 by Dr. Bruno Goussault, who would become our chief scientist, the sous-vide method seals in moisture and nutrients, making our foods naturally flavorful, fork-tender and incredibly juicy. And the precision inherent in the process means that the results are perfect, every time. That’s why our products are embraced by the world’s top chefs and favored by passionate foodies. Founded in 1990, Cuisine Solutions is a trusted supplier to fine-dining restaurants; premier hotels and convention centers; major airlines, railways and cruise lines; gourmet markets and grocery stores; the U.S. military and national restaurant chains.
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02/13/2020
Sous Vide Cocktails with Micah Melton

In our latest “I Sous Vide” video, we caught up with Micah Melton, beverage director of The Aviary, who showed us how to make three cocktails using sous vide. Find recipes for A Sour in the Key of Raffi, Pit in the Middle, and Cream of the Crop on Sous-Vide magazine:

The Almond Eater
02/11/2020

The Almond Eater

NEW: Healthy Mongolian Beef made using Cuisine Solutions Sliced Grass-Fed Beef Sirloin, which you can now find at Costco. #ad The beef is perfectly tender and already cooked, meaning this dinner comes together in no time! #ilovesousvide

Recipe: https://thealmondeater.com/healthy-mongolian-beef/

The Zagats weren’t always the world’s most famous name in restaurant ratings, of course. Many years of overseeing their ...
02/11/2020

The Zagats weren’t always the world’s most famous name in restaurant ratings, of course. Many years of overseeing their iconic dining guides may have made Tim and Nina into experts on the industry—and their name a household brand—but their interest began from a humble love of food after meeting as law students at Yale Law School.

https://www.sousvidemagazine.com/the-latest/chefs-personalities/zagat-is-back/

Enter to win one of three $100 gift cards to our online store! Redeem to order products like 72 Hour Short Ribs, Lamb Sh...
02/07/2020

Enter to win one of three $100 gift cards to our online store! Redeem to order products like 72 Hour Short Ribs, Lamb Shanks in Rosemary and Mint Sauce, and Cheese Tortellini with Creamy Pesto Sauce—all delivered to your home fully cooked and ready to heat and serve. Sign up to win today!

https://discover.mycuisinesolutions.com/february-giveaway

02/06/2020
International Sous Vide Day

Thanks for joining us to celebrate the art of sous vide on International Sous Vide Day last month! We’re already marking our calendars for 1/26/21.

“The scientific precision helps our staff more safely and consistently produce our chicken and eggs and deliver high-qua...
02/03/2020

“The scientific precision helps our staff more safely and consistently produce our chicken and eggs and deliver high-quality taste to customers each and every time,” says Ben Arnstein, founder and CEO of Chicago’s Kaliflower, on sous vide.

https://www.sousvidemagazine.com/the-latest/dining/kaliflower/

Kaliflower

All bids close today at 5pm! Don't miss out on your favorite items!
01/31/2020
Sous Vide Day 2020

All bids close today at 5pm!
Don't miss out on your favorite items!

Prepare a simple home-cooked meal with our Sliced Grass-Fed Beef Sirloin. Developed by our esteemed chefs, the tender be...
01/29/2020

Prepare a simple home-cooked meal with our Sliced Grass-Fed Beef Sirloin. Developed by our esteemed chefs, the tender beef is packed with flavor and a perfect dinner choice for high-protein diets. Purchase the fully-cooked sirloin at @Costco stores nationwide!

01/28/2020
ควิซีน โซลูชั่น จัดงาน International Sous Vide Day ฉลองวันเกิด ดร.บรูโน ผู้คิดค้นการปรุงอาหารแบบซูวี

The International Sous Vide Day 2020’s global celebration was a success!

This year in Bangkok, we were honored to have the presence of our Chairman, Stanislas Vilgrain and our Chief Scientist, Dr. Bruno Goussault. Here’s a snippet of the celebratory evening and the interview, which was featured on Thailand’s News Channel 24.

We loved celebrating International Sous Vide day with amazing partners, organizations, and foodies from the Washington, ...
01/27/2020
[Vid] International Sous Vide Day Celebrated by Cuisine Solutions : K Street Magazine

We loved celebrating International Sous Vide day with amazing partners, organizations, and foodies from the Washington, DC community and beyond. Thank you to K Street Magazine for showcasing some highlights from our celebration on Sunday.

http://kstreetmagazine.com/vid-international-sous-vide-day-celebrated-by-cuisine-solutions/

K Street Magazine

Kate Michael, @kstreetkate, is a Writer/Model/On-Camera Host and Event Emcee. Notable as the Founder and current Editor-At-Large of K Street Magazine, Kate started the site while serving as Miss District of Columbia 2006 and competing in Miss America (2007). Currently, Kate works as a professional s...

Chef Brad Kilgore’s artistry has won International Sous Vide Day. His recipe for French Apple Soup impressed judges and ...
01/27/2020

Chef Brad Kilgore’s artistry has won International Sous Vide Day. His recipe for French Apple Soup impressed judges and audiences alike—and earned him a trip to Paris to learn with Dr. Bruno Goussault. #ILOVESOUSVIDE

01/26/2020
International Sous Vide Day

The most delicious day of the year is upon us! We’re celebrating the artistry and innovation of sous vide all day long with events and dining across the globe. Join in the fun on social using #ILOVESOUSVIDE—and show us what masterpiece you’re cooking up for Dr. Goussault’s birthday.

A brunch would not be complete without good pastries. That’s why our Gold Sponsor, Bridor, is providing scrumptious past...
01/26/2020

A brunch would not be complete without good pastries. That’s why our Gold Sponsor, Bridor, is providing scrumptious pastries and desserts for our International Sous Vide Day Brunch Party in Washington DC. Here’s a sneak peek of the goodies! #ILOVESOUSVIDE

✨ About Bridor:
For 35 years, Bridor creates and manufactures high-quality European bakery products adapted to the North American market. Our wide range of bakery products are easy to use. Our breads and pastries are delivered frozen and ready-to-bake. From French baguettes to tasty Nordic loaves, from butter croissants to red bean filled Japanese croissants, from Indian chapati to Brazilian pão de queijo, we are inspired to create exceptional products through the extraordinary expertise of bakers and chefs from around the globe. Our breads and pastries are delicious and authentic, always staying true to their origins.
Learn more about Bridor here: https://bridor.com/en-ca/homepage

Many chefs use the sous vide technique to create tender fall of the bone proteins, but what if there is no bone? Cuisine...
01/25/2020

Many chefs use the sous vide technique to create tender fall of the bone proteins, but what if there is no bone? Cuisine Solutions' Chef de Cuisine, Arjun Ranabhat and our team of chefs have spent days cooking JBS Australia’s Great Southern branded Boneless Leg of Lamb, pairing the flavors from his homeland in Nepal with premium quality, 100% grass-fed, Australian lamb. Guests at our Washington, DC celebration can enjoy our artfully prepared dish of Himalayan Spiced Leg of Lamb served on top of Naan Bread and topped off with Cumin Raita and Kachumber Salad. #ILOVESOUSVIDE

✨ About Great Southern:
Produced under the JBS Farm Assurance program, Great Southern Lamb is sourced from some of the most fertile regions in southern Australia, where farmers take no shortcuts, our lamb is 100% grass-fed, grass-finished, never confined to a feedlot and raised without antibiotics, hormone growth promotants and is GMO-free. Learn more at: http://www.greatsouthernfarms.com.au/

01/23/2020

Raise a glass to the art of sous vide with this stunning cocktail set. Like our page, like this post then tag a friend and tell us your favorite SVM.com cocktail recipe for a chance to win. #ILOVESOUSVIDE

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Contest Rules: Open to legal residents of the U.S and District of Columbia; must be 18+. Contest will be open for 48 hours. Any submissions after this time period will be considered invalid. Profile must be public so that winners can be contacted.

01/22/2020
Partnering with Garnier-Thiebeaut for International Sous Vide Day

A very special thank-you to our Gold Sponsor, Garnier-Thiebaut USA, for the beautiful I❤️SV linen towel. As we rally professional and home chefs around the world to join in our celebration on January 26, Cuisine Solutions' Sous Vide Guru, Gerard Bertholon got an early start on the celebration this past week with top chefs at the Cayman Cookout. Remember you can join the celebration online by sharing your love for sous vide with us by using the hashtag #ILOVESOUSVIDE !
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✨ About Garnier-Thiebeaut:

With roots dating back to 1833 in France, Garnier-Thiebaut has become known as the designer and manufacturer of the highest quality linens. Renowned for its luxurious damask designs, the company set the table in the finest hotel and restaurant dining places around the world. #Decoratingtheworld for 185 years.

Video by: Chef's Roll

#garnierthiebeautusa #sayyestolinensaynotopaper #caymancookout #tabledecor #caymanislands #chefstable #topchefs #culinaryworld #ericripert #culinaryarts #danielboulud #garnierthiebaut

01/21/2020
Partnering with Henkelman Vacuum Systems for International Sous Vide Day

We’re thrilled to partner again on International Sous Vide Day with Henkelman Vacuum as our Platinum Sponsor. Attendees of our Washington, DC celebration will get a hands-on demonstration with a Henkleman vacuum sealer and can practice vacuum sealing a variety of fresh fruits for a compressed fruit mosaic salad. Compressing fruits in a chamber vacuum sealer removes the air and creates a denser texture transforming honeydew, cantaloupe, and, watermelon into translucent jewels with a crisp texture and amped-up flavor. #ILOVESOUSVIDE
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✨About Henkelman Vacuum Systems:
Henkelman specializes in the development, production, and distribution of state-of-the-art vacuum packaging machines. Their leading position in the field of vacuum technology sets them apart from the competition with the largest and most varied range of solutions for the vacuum packaging of food and other products. This is why companies in all types of sectors across the world choose the reliability of Henkelman.

Tools and technique turn creativity into complete culinary artistry. Like our page, like this post then tag a friend, an...
01/17/2020

Tools and technique turn creativity into complete culinary artistry. Like our page, like this post then tag a friend, and tell us your favorite sous vide recipe for your chance to win this gorgeous chef’s knife—and elevate what you bring to the table this International Sous Vide Day. #ILOVESOUSVIDE

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Contest Rules: Open to legal residents of the U.S and District of Columbia; must be 18+. Contest will be open for 48 hours. Any submissions after this time period will be considered invalid. Profile must be public so that winners can be contacted. You must like our page and this post for your comment to count!

As the founder of modern sous vide, Dr. Bruno Goussault has touched palates across the globe, training chefs and inspiri...
01/14/2020

As the founder of modern sous vide, Dr. Bruno Goussault has touched palates across the globe, training chefs and inspiring culinary artists and innovators to transform gastronomy as we know it. He’s the reason for International Sous Vide Day—and it’s no accident that his birthday is January 26. #ILOVESOUSVIDE

Yesterday, Cuisine Solutions's Chief Scientist, Dr. Bruno Goussault, Chef Sean Wheaton, Chef Delian DiPietro and Chef To...
01/13/2020

Yesterday, Cuisine Solutions's Chief Scientist, Dr. Bruno Goussault, Chef Sean Wheaton, Chef Delian DiPietro and Chef Todd Gray from Equinox Restaurant were on Foodie and the Beast to talk about the world of sous vide, extraction and cryoconcentration. If you missed it yesterday, you can check it out here: https://podcastone.com/episode/Foodie-and-the-Beast---Jan-12-2019

✨ WIN A TRIP TO PARIS 🇫🇷  ! ✨ Enter your favorite Sous Vide recipe into our International Sous Vide Day Recipe contest f...
01/13/2020

✨ WIN A TRIP TO PARIS 🇫🇷 ! ✨

Enter your favorite Sous Vide recipe into our International Sous Vide Day Recipe contest for a chance to win a free trip to Paris for two! You will get to train one-on-one with Dr. Bruno Goussault on the technique at CREA Paris.

More information: www.internationalsousvideday.com

Good luck! 🍀

✨ WIN A TRIP TO PARIS! ✨ Make an epic dish showcasing sous vide techniques, take a photo, and upload it at the link below! If your dish wows our judges, you could be heading to Paris to train with Dr. Bruno Goussault - the master of modern sous vide! The deadline to submit your dish is Jan 17th!⁠

https://chefsroll.com/opportunities/i-love-sous-vide/

Sous-Vide Lamb Loin w/ Sous-Vide Coconut, Lemongrass, Baby Carrot Puree, and Broccolini Tips, finished with Truffled Potato Foam 😍⁠

by Chef Nelson Banegas for the #ILOVESOUSVIDE contest with Cuisine Solutions and CREA ⁠✨

#chefsroll #rollwithus #sousvide #sousvidecooking #crfeaturescuisinesolutions

🚨 GIVEAWAY ALERT 🚨 Micro-greens are more than a garnish—they’re a flourish, a finishing touch, a final brushstroke that ...
01/10/2020

🚨 GIVEAWAY ALERT 🚨

Micro-greens are more than a garnish—they’re a flourish, a finishing touch, a final brushstroke that brings a dish gorgeously together. Like our page, like this post, then tag a friend below using #ILOVESOUSVIDE for your chance to win a micro-green grower this International Sous Vide Day.
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Contest Rules: Open to legal residents of the U.S and District of Columbia; must be 18+. Contest will be open for 72 hours. Any submissions after this time period will be considered invalid. Profile must be public so that winners can be contacted.

Congratulations Paul Williams for winning this giveaway! if you didn't win this time, keep an eye out for more giveaways...
01/06/2020

Congratulations Paul Williams for winning this giveaway!

if you didn't win this time, keep an eye out for more giveaways to come this month! Good luck and happy sous viding!

🚨 GIVEAWAY ALERT 🚨

Spices are a paintbrush for the palate, bringing brightness, depth, and beauty to every bite. Comment with your favorite flavors to cook with for a chance to win a Middle Eastern spice set in honor of International Sous Vide Day. #ILOVESOUSVIDE
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Contest Rules: Open to legal residents of the U.S and District of Columbia; must be 18+. Contest will be open for 48 hours. Any submissions after this time period will be considered invalid. You must like our page and profile must be public so that winners can be contacted.

01/05/2020

Every culinary artist needs the right tools to truly express their vision. For International Sous Vide Day, we’re celebrating innovative gastronomy—and giving away some of our favorites throughout the month of January. Be sure to keep an eye on our Facebook and Instagram accounts for opportunities to win gear this month! #ILOVESOUSVIDE

01/04/2020

The art of sous vide spans the globe, crossing borders and boundaries to connect people through an absolutely beautiful meal. That’s why, on International Sous Vide Day, we set the table for innovators like Dr. Bruno Goussault, whose culinary contributions bring us all to the table. #ILOVESOUSVIDE

On Sunday, January 26 in honor of International Sous Vide Day, we are hosting a sous vide brunch experience at the Conra...
01/03/2020
2020 International Sous Vide Day Celebration on Jan. 26

On Sunday, January 26 in honor of International Sous Vide Day, we are hosting a sous vide brunch experience at the Conrad Washington DC’s Estuary Restaurant with special guests: Chef Kyle Connaughton of SingleThread Farm - Restaurant - Inn, Bryan Voltaggio (Estuary), David Deshaies (Unconventional Diner), Nicholas Tang (DBGB DC), and Todd Gray (Equinox Restaurant).

The afternoon featuring artful drinks created by incorporating sous vide techniques to complement the tempting passed hors d’oeuvres. Brunch follows in Estuary where guests explore individual food stations spotlighting many of Cuisine Solutions’ signature sous vide proteins and sous vide creations prepared by Washington’s leading restaurants.

Get yourself a ticket through Eventbrite starting January 6th.

See you there 😉

https://www.washingtontimes.com/news/2020/jan/1/mardi-gras-chinese-and-lunar-new-years-be-celebrat/

01/03/2020
Scallops with Cauliflower and Brown Butter Tahini Sauce

Cauliflower takes center stage in this presentation-worthy seafood dish prepared using sous vide. Sous chef Delian DiPietro demonstrates how to cook our Scallops with Cauliflower and Brown Butter Tahini Sauce.
#ILOVESOUSVIDE

Perfectly cooked scallops sing when paired with a flavorful sauce.

01/02/2020

This International Sous Vide Day, welcome global culinary artistry into your home with these 10 stunning global recipes. Sign up for our email list now to get your copy. www.internationalsousvideday.com

#ILOVESOUSVIDE

01/01/2020

Happy New Year! 🎇

Is Paris on your bucket list for 2020? If yes, then we think we could help! 😉 You can win a FREE TRIP TO PARIS for two by competing our International Sous Vide Day Recipe Contest🍾✨

All you have to do is create an incredible dish highlighting sous vide techniques, snap a photo and submit it at the link below before Jan 17th! If you win, you'll get to fly to Paris to spend time with Dr. Bruno Goussault - the godfather of sous vide! ✨✈👨‍🍳 And don't forget to share your dish on Instagram by tagging Cuisine Solutions and using the hashtag #ILOVESOUSVIDE!
https://chefsroll.com/opportunities/i-love-sous-vide/

🎥: Mikel Anthony
#chefsroll #rollwithus #sousvide #sousvidecooking #crfeaturescuisinesolutions

12/28/2019

Next month we’re celebrating the third annual International Sous Vide Day with special events across the globe! Join us virtually all month long for giveaways and contests, as well as on January 26—the birthday of the father of modern sous vide, Dr. Bruno Goussault. #ILOVESOUSVIDE https://www.internationalsousvideday.com/

Address

22445 Sous Vide Lane, Unit 100
Sterling, VA
20166

Opening Hours

Monday 08:30 - 17:00
Tuesday 08:30 - 17:00
Wednesday 08:30 - 17:00
Thursday 08:30 - 17:00
Friday 08:30 - 17:15

Telephone

(703) 270-2900

Website

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Masters of Sous-Vide. Since 1971.

The world’s leading manufacturer and distributor of sous-vide foods, Cuisine Solutions is recognized by top chefs as the authority on sous-vide—the innovative slow-cooking technique the company pioneered, perfected and popularized decades ago. Publishers of Sous-Vide magazine. Founders of International Sous-Vide Day. Masters of Sous-Vide. Since 1971.

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Comments

Are you for real! This is going to look like the box after I’ve boiled my meat? Give me a break.
Just ordered a case of the Turkey Roulade. Hope it tastes as good as it looks!
My sirloin is tender. Excellent. Thinly sliced so no butchering needed (and I yank clobber can't knife for anything). Meals in seconds thanks to Cuisine Solutions. Only wish there was far more in area stores and they need to offer an organic line.
Love this
Today you can get the latest issue of our Sous Vide Magazine!!! This will get you ready for the summer with great recipes! #Ilovesousvide #yum
Went shopping today to try and find something good to make for my Sweetie. I found a very nice looking sliced turkey at Sam's and purchased it! I made mashed potatoes, giblet gravy (without the giblets), caramel carrots, and cottage cheese. A great meal. Right? All except for the turkey. The package showed a beautiful sliced turkey breast. However, when I opened the package it looked like a big wad of gum packed together. I followed instructions and put it in the oven anyway. (Too late to go back). When it finished cooking, I tried to separate the slices (each about 2-3"), but they were stuck together. Needless to say, I wanted to throw it out the back door (and I have done that before). Just want to give you a heads-up if you think you'd like to buy it. DON'T. I plan to contact the manufacturer and let them know I certainly wasn't happy with what I found inside the package after seeing the photo on the outside package. I do have to say, I have always been happy with Sam's fresh meat. The best! I have pics but don't see how to post them.
Just tried your premium sliced beef sirloin. Couldn't tell you if it's good or bad because of the amount of sodium in the meat. The only thing I could taste was salt. Ended up tossing it in the garbage. If you cut the salt in half it would still be way too much.
hi, guys; Have come across your (most impressive) website &, admittedly, was impressed & have tried placing my 1st -time-ever order on yoru website! Well, banner on top of the page said shipping was FREE for 1st-time order but, lo & behold, online order was STLL CHARGING me an amount of $29.99. I've contacted your customer service department & was provided with a code which STILL DOES NOT WORK...! WHAT's up with THAT..?
The palates of North Americans are changing, and grocery store consumers are increasingly looking for new flavours, cuisines and food to explore.
Okay, I'm more than a little pissed now. Pre-ordered Spring/Summer 2018 issue of the magazine from your website on March 13. Got an email on March 16 saying it had been shipped, via FedEx (who ships single copies of magaines via FedEx anyway, when it is quicker and easier to just put them in the mail?). Today is March 26, no magazine, FedEx tracking still says "Label Created", and it has not seemed to have moved through the system at all. I happened to ben in Barnes & Noble today to look for something else. And what did I see on display there, but the Spring/Summer 2018 issue of Sous-Vide Magazine? Why is it in Barnes & Noble now, when I pre-ordered it, was told it had shipped, and there is no indication as to if or when I will get it? I thought that the whole idea of pre-ordering was to get it sooner than it appeared in the stores. This annoys me. Next time I get an email telling me to pre-order, I'll wait a week or so and look for it at Barnes & Noble. FedEx takes forever anyway, it will be Fall/Winter by the time I get the one I pre-ordered.
I ordered the first three issues of Sous-Vide Magazine, and it's great. I just got an email saying that I can pre-order the Spring/Summer 2018 issue, but when I clicked on the link, it brought up a 404 page. I can't find any place on your website where I can pre-order. I will pre-order as soon as there is a link to do so. Thanks!
Happy International Women's Day!!!