Celebrate International Sous Vide Day with This Digital Experience

Last night a birthday party of sorts was held in the bar at Daniel. The honoree was Dr. Bruno Goussault, the father of the sous vide method of cookery, who will turn 80 in two weeks. In recognition of the man’s enormous contributions to gastronomy, host and chef Daniel Boulud presented a series of small plates cooked via sous vide. The select VIPs and members of the press who were present also sampled sous vide cocktails by Grand Marnier, developed in collaboration with sous vide cooking industry pioneer Cuisine Solutions, Inc. (CUSI).