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Home » French Cuisine, Western Cuisine » European Classic Cuisine: France (Sous Vide Cooking)

European Classic Cuisine: France (Sous Vide Cooking)

Learn sous vide, what it's all about and how to do it perfectly!


Duration: 4 hours/session

For: 1 session

Fees: $168.00

Chef: Ryan Lim

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The art of sous vide cooking is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment at an accurately regulated temperature much lower than normally used for cooking, typically around 55°C to 60°C for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.

Chicken breast, Creamy Mushroom Sauce

"Char siew" Pork Collar with Pear Chutney

Perfect Medium-rare Ribeye Steak, thyme and Garlic

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