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Centre De Recherche Et D'Études Pour L'Alimentation
Centre de Recherche et d'Études pour l'Alimentation (The Culinary Research and Education Academy or CREA) is a culinary academy and food science think tank that provides training and consultation services for food industry professionals in the sous-vide cooking method, as well as other food-forward techniques. CREA was established in Paris in 1991 by Bruno Goussault and is the service arm of its parent company, Cuisine Solutions. History Credited with developing modern sous-vide, Bruno Goussault’s work with low-temperature, under-vacuum cooking dates back to the 1970s, during which he conducted a study that demonstrated how cooking beef shoulder sous-vide extended its shelf life to 60 days. Following a partnership with three-star chef Joël Robuchon in the 1980s to create a menu featuring sous-vide prepared foods for the Société nationale des chemins de fer français (SNCF, "National society of French railways" or "French National Railway Corporation"), France's national tra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sous-vide
Sous vide (; French for 'under vacuum'), also known as low-temperature, long-time (LTLT) cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually one to seven hours, and up to 72 or more hours in some cases) at a precisely regulated temperature. The temperature is much lower than usually used for cooking, typically around for red meat, for poultry, and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture. History Sous vide cooking is characterized by low-temperature cooking, a longer period of cooking than conventional cooking, a container (such as a plastic bag) that separates the food from its heating environment, and pressurized enclosure using full or partial vacuum. Low-temperature cooking was first described by Benjamin Thompson, Count Rumford in 1799. He us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paris
Paris () is the capital and most populous city of France, with an estimated population of 2,165,423 residents in 2019 in an area of more than 105 km² (41 sq mi), making it the 30th most densely populated city in the world in 2020. Since the 17th century, Paris has been one of the world's major centres of finance, diplomacy, commerce, fashion, gastronomy, and science. For its leading role in the arts and sciences, as well as its very early system of street lighting, in the 19th century it became known as "the City of Light". Like London, prior to the Second World War, it was also sometimes called the capital of the world. The City of Paris is the centre of the Île-de-France region, or Paris Region, with an estimated population of 12,262,544 in 2019, or about 19% of the population of France, making the region France's primate city. The Paris Region had a GDP of €739 billion ($743 billion) in 2019, which is the highest in Europe. According to the Economist Intelli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bruno Goussault
Bruno Goussault (born 26 January 1942) is a French scientist, economist, inventor, and chef. He is best known for developing and promoting the modern sous-vide (French for "under vacuum") method of cooking. Before becoming the Chief Scientist at Cuisine Solutions in 2000, Bruno worked as a consultant helping to create sous-vide cooking manufacturing facilities in the United States, France, Chile, Brazil, and Norway. In 1991, he founded Centre de Recherché et d'Études pour L'Alimentation (Culinary Research and Education Academy or CREA) in Paris to train chefs on the application of sous-vide cooking. In addition to his work with Cuisine Solutions and CREA, Goussault is on the board of the Association of Chemists, Engineers and Managers of Agricultural and Food Industries. Education Before beginning his culinary science career, Goussault earned a post-graduate degree from the d'Etudes et du Developpement Economique et Social, an MS degree in food technology from the Ecole Nationale ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Solutions
Cuisine Solutions is an American premium foods company that specializes in the sous-vide method of cooking and meal preparation. Originally founded in 1971 under the name Vie de France, the company now maintains headquarters and manufacturing facilities in Sterling, Virginia and Alexandria, VA, as well as manufacturing facilities in Thailand and France. Cuisine Solutions opened its United States headquarters in 1990, establishing itself as America's first major manufacturer of sous-vide products. Cuisine Solutions is currently the world’s largest manufacturer of sous-vide prepared foods and serves a variety of partners, including international airlines, cruise ship operators, the U.S. military, major hotel chains, restaurant franchises, retailers, and K–12 schools. History The sous-vide sealing process was first popularized as a preservation method in the 1960s, and the following decade saw the increasing popularization of sous-vide products and prepared foods. Most of the inn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Joël Robuchon
Joël Robuchon (, 7 April 1945 – 6 August 2018) was a French chef and restaurateur. He was named "Chef of the Century" by the guide Gault Millau in 1989, and awarded the Meilleur Ouvrier de France (France's best worker) in cuisine in 1976. He published several cookbooks, two of which have been translated into English, chaired the committee for the ''Larousse Gastronomique'', and hosted culinary television shows in France. He operated more than a dozen restaurants across Bangkok, Bordeaux, Hong Kong, Las Vegas, London, Macau, Monaco, Montreal, Paris, Shanghai, Singapore, Taipei, Tokyo, and New York City. His restaurants have been acclaimed, and in 2016 he held 32 ''Michelin Guide'' stars among them, the most any restaurateur has ever held. Biography Robuchon was born in 1945 in Poitiers, France, one of four children of a bricklayer. He attended the seminary in Châtillon-sur-Sèvre (now Mauléon), Deux-Sèvres, briefly considering a clerical career. In 1960, at the age of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Société Nationale Des Chemins De Fer Français
The Société nationale des chemins de fer français (; abbreviated as SNCF ; French for "National society of French railroads") is France's national state-owned railway company. Founded in 1938, it operates the country's national rail traffic along with Monaco, including the TGV, on France's high-speed rail network. Its functions include operation of railway services for passengers and freight (through its subsidiaries SNCF Voyageurs and Rail Logistics Europe), as well as maintenance and signalling of rail infrastructure (SNCF Réseau). The railway network consists of about of route, of which are high-speed lines and electrified. About 14,000 trains are operated daily. In 2010 the SNCF was ranked 22nd in France and 214th globally on the Fortune Global 500 list. It is the main business of the SNCF Group, which in 2020 had €30 billion of sales in 120 countries. The SNCF Group employs more than 275,000 employees in France and around the world. Since July 2013, the SNCF Group ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
SNCF
The Société nationale des chemins de fer français (; abbreviated as SNCF ; French for "National society of French railroads") is France's national state-owned railway company. Founded in 1938, it operates the country's national rail traffic along with Monaco, including the TGV, on France's high-speed rail network. Its functions include operation of railway services for passengers and freight (through its subsidiaries SNCF Voyageurs and Rail Logistics Europe), as well as maintenance and signalling of rail infrastructure (SNCF Réseau). The railway network consists of about of route, of which are high-speed lines and electrified. About 14,000 trains are operated daily. In 2010 the SNCF was ranked 22nd in France and 214th globally on the Fortune Global 500 list. It is the main business of the SNCF Group, which in 2020 had €30 billion of sales in 120 countries. The SNCF Group employs more than 275,000 employees in France and around the world. Since July 2013, the SNCF Grou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michelin Guide
The Michelin Guides ( ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The Guide awards up to three Michelin star (classification), stars for excellence to a select few establishments. The acquisition or loss of a star or stars can have dramatic effects on the success of a restaurant. Michelin also publishes the Green Guides, a series of general guides to cities, regions, and countries. History In 1900, there were fewer than 3,000 cars on the roads of France. To increase the demand for cars and, accordingly, car tyres, car tyre manufacturers and brothers Édouard Michelin (born 1859), Édouard and André Michelin published a guide for French motorists, the Michelin Guide. Nearly 35,000 copies of this first, free edition of the guide were distributed. It provided information to motorists, such as maps, tyre repair and replacement instructions, car mechanics listings, hotels, and petrol stations throughout France. In 1904, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thomas Keller
Thomas Aloysius Keller (born October 14, 1955) is an American chef, restaurateur, and cookbook author. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997. The restaurant is a perennial winner in the annual Restaurant Magazine list of the Top 50 Restaurants of the World.Vallis, Alexandra, ''New York Magazine'': Grub Street (November 6, 2008)/ref> On describing his reasons for accepting the Bocuse d'Or Team USA presidency, Keller stated, "When Chef aulBocuse calls you on the phone and says he’d like you to be president of the American team, you say, ‘Oui, chef’. He's the role model, the icon".Sciolino, Elaine, ''The New York Times'' (January 26, 2009)High Hopes for American Team in Bocuse d’Or Cooking Competition/ref> In 2012 he announced he was at the point of his career when it was time to step awa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yannick Alléno
Yannick Alléno (born 16 December 1968) is a French chef who operates the restaurants Pavillon Ledoyen and L'Abysse in Paris and Le 1947 in Courchevel. He has been awarded twelve Michelin stars in his career. Biography Born on 16 December 1968 in Puteaux, Yannick Alléno studied at Santo Dumont High School in Saint-Cloud. He began his career at the Royal Monceau working with Gabriel Biscay before joining the Hotel Sofitel Sèvres and working closely with chefs Roland Durand and Martial Henguehardm. After entering Drouant and studying under Chef Louis Grondard, he started the Scribe kitchens. In 2003, the Hotel Le Meurice appointed Alléno chef de cuisine, where he stayed for 10 years. In 2008 he founded the restaurant Le 1947 at Cheval Blanc Courchevel, and in July 2014 he took over the kitchens of Pavillon Ledoyen on the Champs-Elysées in Paris. In 2008, with Florence Cane, he launched the Group Yannick Alléno., with clients in Saint-Tropez and Paris, at the Royal M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anne-Sophie Pic
Anne-Sophie Pic (, born 12 July 1969) is a French chef best known for regaining three Michelin stars for her restaurant, Maison Pic, in southeast France. She is the fourth female chef to win three Michelin stars, and was named the Best Female Chef by The World's 50 Best Restaurants in 2011. She currently holds 10 Michelin stars. Biography Anne-Sophie Pic was born in Valence, Drôme, in France on 12 July 1969. She is the daughter of chef Jacques Pic, and grew up at her family's restaurant, Maison Pic. Her grandfather, Andre Pic, was also a chef, who was particularly known for a crayfish gratin dish, and who first gained the restaurant three Michelin stars in 1934. She initially decided not to follow in their footsteps, and instead travelled overseas to train in management. She worked in Japan and the United States as an intern for various companies, including Cartier and Moët & Chandon, but found herself drawn back to the restaurant for her "passion". In 1992, at the age of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guy Savoy
Guy Savoy (; born 24 July 1953) is a French chef who is the head chef and owner of the eponymous ''Guy Savoy'' restaurant in Paris and its sister restaurant in Las Vegas, both of which have gained multiple Michelin stars. He owns three other restaurants in Paris. Biography Guy Savoy was born on 24 July 1953 in Nevers. In 1955, his parents moved to Bourgoin-Jallieu, a town in Isère, where his father was a gardener and his mother owned a taproom that she would transform into a restaurant. After a three-year apprenticeship with the Troisgros brothers and multiple experiences at prestigious restaurants, he opened his own restaurant in New York before opening in rue Duret, Paris, in 1980, which received two Michelin stars in 1985. He earned his third Michelin star in 2002. In 2017, 2018, 2019 and 2020, La Liste named his restaurant at 11 quai de Conti the Best Restaurant in the World. He is married to Danielle Savoy and has two children: Caroline (born 21 January 1978) and Franck (b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
