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Cuisine Solutions Previews International Sous Vide Day with Chef Daniel Boulud &

Grand Marnier® Cordon Rouge

Pictured L to R: Daniel Boulud, Xavier Herit and Gerard Bertholon

Photo Credit: Patrick McMullan/PMC

(Sterling, VA, January 18, 2022) – Cuisine Solutions, Inc. (CUSI), the global leader and largest premium food company in pioneering sous vide cooking techniques, along with Chef Daniel Boulud and Grand Marnier, hosted an intimate preview for International Sous Vide Day at Restaurant Daniel on Wednesday, January 12th.

Throughout the evening, guests indulged in a selection of sous vide dishes created by Chef Boulud and the Cuisine Solutions team including Seared octopus “à la plancha” with grilled sweet onions, grape must poached leeks, potato ‘’Boulangère’’ and ‘’Beurre Marchand de vin’’; pork belly with sous vide lentils; and khao curry John Dory casserole with Moose Lake wild rice and cauliflower.

Complimenting the exquisite menu, specialty sous vide cocktails crafted by Grand Marnier Ambassador Xavier Herit included the Grand 65, a play on the brand’s signature Grand 75, incorporating Grand Marnier, Lallier® Champagne, and a pineapple cryoconcentration, as well as the Manhattan Park – a twist on the classic Manhattan which included Grand Marnier, Russel’s Reserve® Rye, and 1757 Vermouth di Torino Rosso – complimented with a coffee cryoconcentration. Over the course of the night, AJ Schaller, Executive Chef for CREA, the research and education arm of Cuisine Solutions, demonstrated the cryoconcentration process, an interactive moment in which guests could learn more about the process and how freezing rather than heating sauces helps them to stay fresher and taste more authentic.

Gerard Bertholon, Chief Strategy Officer of Cuisine Solutions, greeted attending guests which included press and VIP’s to herald the arrival of ISVD on January 26th, “It’s a celebration around the world about the art of sous vide. The technology allows chefs to bring a great and seamless experience to their customers,” said Bertholon. He continued, “When you cook sous vide everything is sealed, so everything will be enhanced. You have a great product and it’s not only fully cooked, it’s fully pasteurized.”

Chef Daniel Boulud then took the floor to address attendees prior to demonstrating the art of sous vide cooking, which he uses at many of his restaurants. “International Sous Vide Day started five years ago and of course, this was due to Cuisine Solutions,” commented Chef Boulud. He went on to talk about his relationship with Chef AJ Schaller, who is an alumnus of Daniel, having worked with them for 11 years. He noted that he and Bertholon met when they were young chefs, always admiring each other’s work. He playfully stated, “I wish I had his job; he wishes he had mine.”

For the grand finale Chef Daniel Boulud and Bertholon presented a beautiful Bourbon Flambeed Beef Shank with winter root, Einkorn croquettes in a Kentucky Michter emulsion.

Those in attendance included Cuisine Solutions’ Chief Marketing Officer Thomas Donohoe, Kevin and Elaine Levett, Gottfried Menge, Chef John Karangis, Peter Bjorkefall-Davis, Dr. Marie Hayag and William Jarosak, Janna and Eugenia Bullock, Jason Logsdon, Allison Sells, Micah McLaurin, and Martha Cohen Stein and Harriet Cohen.

International Sous Vide Day, celebrated every year on January 26th since 2018, marks the birthday of Dr. Bruno Goussault – the pioneer of modern sous vide. The art of sous vide spans the globe, crossing borders and boundaries to connect people through beautiful meals. On International Sous Vide Day, we bring the art of sous vide to the forefront, celebrating culinary innovators and the work they do to inspire and transform the dining experience

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