Freshly cooked food is quickly vacuum-sealed in a plastic pouch. The wonderful just-off-the-stove taste of food is safely preserved without the addition of any preservatives. The pouches can then be stored in the fridge or freezer until use. Common in the kitchens of French homes for years, sous-vide products fill the coolers of French supermarkets. Convenenience food par excellence, Paul Bocuse, Joel Robuchon, Michel Guerard – France’s master chefs all proudly present their own lines. Chef Patrick delivers his version of sous-vide convenience with a difference: with his personal hand-prepared care. And since dishes are indivually-portioned, each diner can choose which dish – restaurant-style!

How to prepare the food?

Make meal selections any time in advance – down to 10 minutes before serving (remember to calculate time to prepare any accompanying food items which are not sous-vide).

Submerge pouches into a pot of simmering water for approximately 5 minutes; 15-20 if the product is frozen. Make sure not to overcrowd the pot with too many items, as this can increase heating times. They can also be microwaved by piercing the bag and heating for approximately 2 minutes; 3-5 minutes if frozen. Extended heating times may apply for denser portions.

Carefully remove each bag from heat and cut open pouch. Contents will be extremely hot. Place contents on serving dish and garnish. Bon Appetit!