Celebrate International Sous Vide Day, A Special Charitable Dinner at the Embassy of France

Cuisine Solutions the premium foods company with facilities in Alexandria and Sterling, Virginia, will commemorate International Sous Vide Day on January 26.  It honors the birthdate of Cuisine Solutions chief scientist Bruno Goussault, the “father” of sous-vide cooking and founder of the Culinary Research & Education Academy.  Sous vide (French for “under vacuum”) describes a cooking technique in which food is vacuum-sealed and slow-cooked in hot water. This method permits food to cook evenly at a precise temperature, enhances flavors and maintains the moisture, consistency and nutrients that often are lost during conventional cooking.

A sous-vide dinner (which is open to the public) will be served Jan. 26 at the French Embassy (4101 Reservoir Road NW), beginning with cocktails and hors d’oeuvres from 6-7 p.m. At 7.30 p.m., guests will be seated for a four-course dinner with wine. All-inclusive tickets are priced at $100 per person. Proceeds will benefit the Careers Through Culinary Arts Program, a national nonprofit program that educates and guides underserved high school students.  Tickets are open to the public and can be purchased at https://franceintheus.org/spip.php?article8955.