Sous Vide

Sous-vide processing, vacuum packaging and blast freezing are a combination of food manufacturing techniques that allow food to attain the highest possible standard for quality, taste and as importantly, safety.

This technology was developed in Europe in the early 70's by French catering chef, George Pralus, as a way to minimize the shrinkage for his signature Fois Gras.

With this method, each item is carefully prepared by chefs. After they have been carefully prepared, they are individually vacuum packed to remove all the air, and frozen. This allows all the natural flavors and textures to be sealed in and preserved.  Reheat in only 3-10 minutes for gourmet quality meal solutions.