A Sous-Vide history
Our dishes have been made using a technique known as ‘sous-vide’ – a method which was originally developed in France by Chef George Pralus in the 70’s.
George developed the process to answer a problem that the 3* Troisgros brothers (famous in their day) had with cooking their Foie-Gras terrines.
George experimented by vacuum sealing the terrines in a number of thin plastic pouches and then cooking them at a constant temperature (0.1⁰c tolerance) for a specific amount of time (1 minute tolerance).
The terrines were perfectly cooked – the flavours were ‘locked in’, the seasonings were reduced, the texture was wonderful and the yield was fantastic. By repeating this process using exactly the same parameters, George got the same, perfect results every time.
The Sous-Vide process was born.
Albert Roux introduced this cooking process to the UK back in 1985. Albert was and still is, an inspiring visionary. Kevin Morel, owner of Morel’s, had the good fortune to work for Albert in the late 80’s and became very involved in the evolution of the Sous-Vide operation he created.
In the late 80’s, Kevin began to supply his local restaurants with sous-vide dishes from a small production unit. Things moved quickly and soon his company was producing bespoke dishes for restaurants, gastro-pubs and many prestigious, national corporate catering businesses.
However, in those days Kevin wasn’t allowed to refer to it as ‘sous-vide’, so it was translated as ‘vacuum cookery’ for the UK clients (no-one really understood the French term and they were suspicious of it)!
All that changed, however when a few years ago, Gordon Ramsey put a recipe for ‘Sous-Vide Belly of Pork’ in one of his books. It stated that the pork had to be vacuum sealed, then cooked in a waterbath at 60⁰c for 24 hours to achieve the most wonderful results.
Suddenly, all the Michelin starred chefs were endorsing it and everyone wanted to know about this ‘brand new process’ called ‘sous-vide’!