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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As the presenting partner for Old Glory DC’s 2019 exhibition season, we invited the team to our headquarters for a tra...
05/17/2019

As the presenting partner for Old Glory DC’s 2019 exhibition season, we invited the team to our headquarters for a training session followed by a protein-packed dinner to celebrate our shared values of teamwork and collaboration.

Our all-new Three Cheese and Turkey Sausage Sous-Vide Egg Bites have launched at Costco. Grab a sample of the protein-ri...
05/15/2019

Our all-new Three Cheese and Turkey Sausage Sous-Vide Egg Bites have launched at Costco. Grab a sample of the protein-rich breakfast bites at locations in the Northeast this Friday, May 17.

This month, our Cafe+Teria program launches at three Frederick County Public Schools, providing affordable, customizable...
05/15/2019

This month, our Cafe+Teria program launches at three Frederick County Public Schools, providing affordable, customizable, and healthy school lunches:

https://www.localdvm.com/news/virginia/fcps-launches-new-high-school-lunch-option/1999626589?fbclid=IwAR1IzXoWCHwfmrakNMfmzfCw8wV6v2ek08tQi6BgK0v24xVHZTiAT4hRbe8

James Wood, Millbrook and Sherando high schools are launching a new lunch option for students designed to offer additional fresh, healthy food in a setting similar to popular, fast-casual restaurants. Café+Teria will be phased in at all three high schools over the coming weeks. http://bit.ly/2E2qk7t

05/08/2019
Cooking Local Using Sous-Vide

Using local ingredients from the Dupont Circle Farmers Market in Washington, DC, Chef Gerard Bertholon demonstrates how to make simple, fresh meals with our pre-cooked sous vide octopus, chicken, and pork belly.

Get inspired to use local ingredients! Cuisine Solutions Chef Gerard Bertholon, Maître Cuisinier (Master Chef of France) visits Dupont Circle Farmer's Market...

Sous-Vide Egg Bites are now at Costco! Our all-new Three Cheese and Turkey Sausage recipe is a protein-rich breakfast on...
05/07/2019

Sous-Vide Egg Bites are now at Costco! Our all-new Three Cheese and Turkey Sausage recipe is a protein-rich breakfast on the go. Find them in the refrigerated section at U.S. Costco stores in the Northeast and Midwest. We can’t wait to hear what you think.

05/03/2019

Top our 72 Hour Short Ribs with black beans and avocado cream for an easy taco dinner that’s ready to eat in minutes.

We’re proud to be the presenting partner for the 2019 exhibition season of the professional rugby team Old Glory DC. S...
04/29/2019

We’re proud to be the presenting partner for the 2019 exhibition season of the professional rugby team Old Glory DC. Spot the red Cuisine Solutions logo on the jerseys and across the Catholic University stadium. We’ll be cheering from the stands!

In the Spring/Summer 2019 issue of Sous-Vide magazine, check out sous vide–enhanced takes on a barbecue feast like Sou...
04/21/2019

In the Spring/Summer 2019 issue of Sous-Vide magazine, check out sous vide–enhanced takes on a barbecue feast like Southern-style pork shoulder with honey barbecue sauce, crazy corn on the cob with pickled ramp mayonnaise and spicy ketchup, and mac & cheese bites.

You can buy the print magazine on select newsstands or online, or subscribe to receive the Spring/Summer and Fall/Winter issues delivered directly to you. Better yet: download a digital edition and start reading from the comfort of your home right away.

https://mycuisinesolutions.com/collections/sous-vide-magazine

In Vietnam, Anan Saigon serves a sous vide bánh mì for $100 USD. Is it worth the price tag? The truffle mayo-slathered...
04/18/2019

In Vietnam, Anan Saigon serves a sous vide bánh mì for $100 USD. Is it worth the price tag? The truffle mayo-slathered baguette bursts with fresh cucumber, mint, and basil, a sous vide pork chop comes next, then foie gras and pâté. It’s served with sweet potato fries, caviar for dunking, and two flutes of prosecco. https://www.sousvidemagazine.com/the-latest/dining/anan-saigon-banh-mi/

In the San Francisco Bay Area, chef Dominique Crenn is both growing her local restaurant empire and acquiring Michelin s...
04/13/2019

In the San Francisco Bay Area, chef Dominique Crenn is both growing her local restaurant empire and acquiring Michelin stars. “It’s not just about serving organic food, or putting organic grains in my casserole— it’s understanding what we are doing with the world,” she says. Read more about “Universe Crenn” in Sous-Vide magazine. https://www.sousvidemagazine.com/the-latest/chefs-personalities/dominique-crenn/

04/11/2019
CREA

Sign up today to attend CREA's Three-Day Sous-Vide Cooking at Precise Temperatures training to learn the technique from our very own sous-vide master, Dr. Bruno Goussault.

🇺🇸 Our next Sous-Vide Cooking at Precise Temperature Training is approaching (April 29–May 1). We only have a few spots available! Don’t miss your chance to learn the technique from our own sous-vide master, Dr. Bruno Goussault. Email us at [email protected] to reserve your seat today!

Sous-shi uses the sous vide cooking method as “an alternative to raw products,” says Cuisine Solutions chef Kyong Pa...
04/09/2019

Sous-shi uses the sous vide cooking method as “an alternative to raw products,” says Cuisine Solutions chef Kyong Park. In the latest issue of Sous-Vide magazine, we outline four steps for achieving the perfect sous-shi, like this recipe for Pork Belly Unagi Sous-Shi. https://www.sousvidemagazine.com/recipes/meat/pork-belly-sous-shi/

Join Cuisine Solutions chefs Gerard Bertholon and AJ Schaller at The Chef's Roll Anti-Convention next week in San Diego,...
04/04/2019

Join Cuisine Solutions chefs Gerard Bertholon and AJ Schaller at The Chef's Roll Anti-Convention next week in San Diego, where they’ll be discussing cryoconcentration—the method of reducing that uses freezing instead of heat.
https://chefsroll.com/events/anti-convention-2019

We’re thrilled to announce that our Sous Vide Bun ’n’ Roll won the #WTCE2019 Best of Breakfast award. Available in...
04/02/2019

We’re thrilled to announce that our Sous Vide Bun ’n’ Roll won the #WTCE2019 Best of Breakfast award. Available in chorizo & eggs, cheese & eggs, and turkey ham & eggs, the patent-pending sandwiches are fully cooked and pasteurized. The filling is completely contained within the bread, providing a mess-free meal on-the-go!

Attending #WTCE2019 this week in Hamburg? Stop by Booth 4E40 to meet with executives such as J Hemmer, VP of Sales for O...
04/02/2019

Attending #WTCE2019 this week in Hamburg? Stop by Booth 4E40 to meet with executives such as J Hemmer, VP of Sales for On Board Services. Also, you can taste our wide range of products such as Beggals, Cocottes, and Sous Vide Duck Breast.

If you’ve got a dinner party on the horizon, we have a suggestion for your star entrée. Our 72-Hour Short Ribs (a Cui...
03/31/2019

If you’ve got a dinner party on the horizon, we have a suggestion for your star entrée. Our 72-Hour Short Ribs (a Cuisine Solutions all-time favorite) is super-versatile. Serve it luxuriously and thinly sliced with julienned veggies and our Asian BBQ sauce, or simply over a potato purée. https://mycuisinesolutions.com/products/72-hour-short-ribs

In case you missed the news, we recently opened a new Cuisine Solutions location in San Antonio—our largest facility i...
03/27/2019
Cuisine Solutions breaks ground at Brooks - San Antonio Business Journal

In case you missed the news, we recently opened a new Cuisine Solutions location in San Antonio—our largest facility in U.S. and the largest sous vide facility in the world.

Packaged food manufacturer Cuisine Solutions plans to open the largest sous vide plant in the U.S. at Brooks.

If you’re like us, you’re already dreaming about warm BBQ days. The new issue of Sous-Vide magazine delivers right o...
03/25/2019

If you’re like us, you’re already dreaming about warm BBQ days. The new issue of Sous-Vide magazine delivers right on ’cue with recipes for Southern-Style Pork Shoulder, Korean Honey Barbecue Wings, Mac & Cheese Bites, and so much more. On April 2, you can find the new issue at Whole Foods, Barnes & Noble and Costco newsstands or subscribe to Sous-Vide and receive access to our full digital archive of past editions. https://mycuisinesolutions.com/products/subscribe-to-sous-vide-magazine

We are all about our new “Pair of Pears” recipe, which was showcased at the International Sous Vide Day event in Was...
03/24/2019

We are all about our new “Pair of Pears” recipe, which was showcased at the International Sous Vide Day event in Washington, DC. Now you too can make this winner, which features poached pears, white (and red!) wine syrup, and a luscious crѐme anglaise sauce that brings it all together. Truly, it’s perfection.
https://www.sousvidemagazine.com/recipes/desserts/pair-of-pears/

On this #TBT we’re taking our hat off to Cuisine Solutions Chef Olivier Boinet, who, with the rest of our team, create...
03/21/2019

On this #TBT we’re taking our hat off to Cuisine Solutions Chef Olivier Boinet, who, with the rest of our team, created a stunning culinary presentation at our International Sous Vide Day event in Bangkok. Why Bangkok? Cuisine Solutions has a location in Thailand to meet the demand for sous vide in the region. Fast fact: Our Coconut Chia Oatmeal (with locally sourced coconut milk) is created in Thailand—along with our out-of-this-world crab cakes.

A great basic that can be used in a variety of recipes, our tender pork belly is marinated and slow-cooked in a flavorfu...
03/18/2019

A great basic that can be used in a variety of recipes, our tender pork belly is marinated and slow-cooked in a flavorful blend of herbs like ginger, coriander, and cinnamon. Amazing in ramen soup, steamed pork buns, or serve over whipped potatoes.
https://mycuisinesolutions.com/products/berkshire-pork-belly

Creating beers that masquerade as cocktails (or cocktails that pretend they’re beers) is what it’s all about at Chic...
03/15/2019

Creating beers that masquerade as cocktails (or cocktails that pretend they’re beers) is what it’s all about at Chicago’s Old Irving Brewing Company. “As a brewer, I can’t just dump straight whiskey into my beers—it’s completely illegal,” says Trevor Rose-Hamblin, co-founder. Read more about the brewery (that’s perfectly legal) in our most recent issue of Sous-Vide magazine. https://www.sousvidemagazine.com/the-latest/innovations/the-brewers-art/

The Spring/Summer issue of Sous-Vide magazine is almost here. Get ready for all things BBQ, the newest culinary hot spot...
03/12/2019

The Spring/Summer issue of Sous-Vide magazine is almost here. Get ready for all things BBQ, the newest culinary hot spots in Austin, and a profile of French chef Dominique Crenn—the first woman to win three Michelin stars in the U.S. Pre-order the issue today. https://mycuisinesolutions.com/products/sous-vide-magazine-issue-6

Everyone’s a little Irish on St. Patrick’s Day (it’s right around the corner!). We say bring some Irish happiness ...
03/09/2019

Everyone’s a little Irish on St. Patrick’s Day (it’s right around the corner!). We say bring some Irish happiness through your door on March 17 with a celebratory dinner. Our Waygu Brisket with garlic, dill, and black pepper is just the thing to serve. Order now to get it in time! https://mycuisinesolutions.com/products/seared-wagyu-brisket

As they say in New Orleans, “Laissez les bons temps rouler!” — Let the good times roll. With seemingly endless exc...
03/05/2019

As they say in New Orleans, “Laissez les bons temps rouler!” — Let the good times roll. With seemingly endless excellent restaurants, NOLA is a bastion of unique cuisine. And we’re always up for good times at Shaya, NOLA’s celebrated Israeli restaurant that incorporates sous vide into their James Beard award–winning lineup.
https://www.sousvidemagazine.com/the-latest/dining/taste-the-nation-south-midwest/

Winter nights call for comfort food. This morning we set up our circulator and started our Poule au Pot, a whole-hen rec...
02/28/2019

Winter nights call for comfort food. This morning we set up our circulator and started our Poule au Pot, a whole-hen recipe complete with carrots, leeks, and fresh herbs. After eight hours of slow cooking, we’ll walk back in the door, and it will be ready and waiting!

02/21/2019
International Sous Vide Day

Thinking back to International Sous Vide Day on this #TBT and our incredible event at the French Embassy. We were thrilled to share the night with our friends at the Careers through Culinary Arts Program (CCAP), who help young people find their way into our amazing profession. Many thanks to @chefsroll and @henkelmanvacuum for their support of us and @creaest1971. May every day be sous vide day! #ilovesousvide #chefsroll #crfeatureshenkelman

Last Friday, Cuisine Solutions held a groundbreaking ceremony for the largest sous vide plant in the world at Brooks, Sa...
02/20/2019

Last Friday, Cuisine Solutions held a groundbreaking ceremony for the largest sous vide plant in the world at Brooks, San Antonio, TX. The $120 million, 290,000-square-foot facility will be located on 24 acres of land is anticipated to open in mid-2020 and will bring over 500 jobs to the region. Many community leaders including San Antonio City Mayor Ron Nirenberg were there to support this exciting company expansion.

"500 new jobs is a great start to 2019," said Mayor Ron Nirenberg. “Cuisine Solutions' selection of San Antonio for its fourth U.S. production facility reflects on our community wide commitment of positioning San Antonio as a business-friendly city, prepared to meet the workforce needs of expanding or relocating national corporations."

Read more>> https://goo.gl/vRPjYw

We’re all heart in February, especially when it comes to heart health. In honor of #AmericanHeartMonth, we’re giving...
02/18/2019

We’re all heart in February, especially when it comes to heart health. In honor of #AmericanHeartMonth, we’re giving the thumbs up to the good work at @AmericanHeart. Get your high-fiber whole grains—widely known to improve blood cholesterol levels and lower the risk of heart disease—by ordering our delicious, ready-to-use quinoa. https://mycuisinesolutions.com/products/quinoa-blend

We’re all heart in February, especially when it comes to heart health. In honor of #AmericanHeartMonth, we’re giving...
02/18/2019

We’re all heart in February, especially when it comes to heart health. In honor of #AmericanHeartMonth, we’re giving the thumbs up to the good work at @AmericanHeart. Get your high-fiber whole
grains—widely known to improve blood cholesterol levels and lower the risk of heart disease—by ordering our delicious, ready-to-use quinoa. https://mycuisinesolutions.com/products/quinoa-blend

Join us and the International Sous Vide Association alongside some of the industry Sous Vide experts at the SOUS VIDE SU...
02/14/2019

Join us and the International Sous Vide Association alongside some of the industry Sous Vide experts at the SOUS VIDE SUMMIT. Get 14% off registration for Valentines Day when you register by this Sunday.

Imagine talking with the sous vide stars you’ve been following online, shaking their hands, asking them questions and sharing recipes.

There’s a star-studded line up including James Briscione from the Food Network, Scott “The Seattle Food Geek” Heimendinger from Modernist Cuisine, Meathead Goldwyn from AmazingRibs.com, Jason Logsdon from Amazing Food Made Easy, Claire Lower from Does it Sous Vide, Cole Wagoner from Anova, David Pietranczyk from PolyScience and many, many more!

REGISTER NOW —>>>> https://theisva.regfox.com/2019-sous-vide-summit?registrants.source=CREA

02/06/2019

We’re so thrilled to share this #TrueToFood film! Our own Dr. Bruno Goussault talks with @MarkBittman about how he came to pioneer the sous vide method in the first place (you’ll laugh) and its endless possibilities. Special thanks to our partners at @SKSappliances.

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) 430-2173

Website

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