Cuisine Solutions Commemorates the 8th International Sous Vide Day and Pays Tribute to Dr. Bruno Goussault, the Pioneer of Modern Sous Vide, on January 26th.

STERLING, Va., Jan. 9, 2025 /PRNewswire/ -- Cuisine Solutions Inc. (CSI), the global leader and largest premium food company in pioneering and perfecting the sous vide technique, will celebrate the 8^th edition of International Sous Vide Day (ISVD) on Sunday, January 26^th with three exclusive culinary celebrations in Lyon, France, Bangkok, Thailand, and Miami, Florida. The day marks the 83^rd birthday of Dr. Bruno Goussault, the Master of Modern Sous Vide and Chief Scientist of CREA (Culinary Research and Education Academy), the education and consulting arm of Cuisine Solutions.

Culinary pioneers, leading food scientists, and Michelin-star chefs will unite to explore the advancement of sous vide cooking, a technique innovated by Dr. Goussault more than 50 years ago in 1971.

The evening ISVD event in Lyon, France will be hosted by Cuisine Solutions' Chief Strategy Officer Gérard Bertholon and held at the Restaurant Gastronomique Christian Têtedoie on their beautiful rooftop, offering a panoramic view of the city. The celebration will welcome Cuisine Solutions President & CEO Felipe Hasselmann and Chairman Stanislas Vilgrain, as well as top chefs and culinary leaders. During the fête, Chef Bertholon will present this year's recipients of the European third annual Champions of Sous Vide Awards.

The night will conclude with a special ceremony to celebrate Dr. Bruno Goussault's 83^rd birthday and his latest honor, the 2024 Grand Prix de la Science de l'Alimentation. This award is given annually to an individual, corporation or institution contributing to the improvement of food and nutrition science at an international scale.

In Bangkok, Thailand, Cuisine Solutions' Director of Operation in Asia, Antoine Grelet and Chief Manufacturing Executive Jean-Pierre Guillaud will host a brunch experience at Love Me Tender restaurant.

In Miami, Florida, guests will be treated to interactive tasting stations and cryoconcentration cocktails created by mixologist and Co-Host of Bar Rescue S