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AfricaMoney | September 22, 2017

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Mauritius’ Constance hotel champions vacuum cooking for explosion of flavours

Mauritius’ Constance hotel champions vacuum cooking for explosion of flavours

Bruno Goussault, the founder of vacuum cooking (French ‘sous-vide’) that is an innovative technique in the world of global cuisine, will hold a training workshop at the Constance Belle Mare Plage for chefs at the Mauritius-based hospitality major, to give them the opportunity to perfect their knowledge in this arena.(Image: Company)

The innovative technique of vacuum cooking (French ‘sous-vide’) created by Frenchman Bruno Goussault preserves the entire flavor and taste of food as well as ensures that food stays at the right temperature and cooks evenly on both the outside and inside.

Bruno Goussault is a Scientific Director and Founder at the Center for Research and Studies for food, or Centre de recherche et d’études pour l’alimentation (CREA).

He will serve as the expert speaker at a training workshop on vacuum cooking to be held across June 16th and 17th for leading chefs at the Constance Hotels and Resorts.

This technique is recognised globally as one of the most innovative methods of cooking. Dominique Grel, Executive Chef at the Constance Belle Mare Plage, said that he is very happy to welcome Bruno Goussault, creator of the vacuum cooking, for this training.

“We already use this technique in cooking and it is a real contribution at the level of yield, at the level of time management, the resultant product quality and especially the hygiene of product preparation,” he stated.

“Through this training, our chefs will have the opportunity to perfect their knowledge. The transmission of knowledge is one of the integral values of the Constance Hotels and Resorts and it particularly means a lot to us, just like to Bruno Goussault, who will impart the knowledge to enrich our culinary culture,” he added.

For his part, Bruno Goussault gave a taste of his training courses.

“We are going to apprise chefs of the classic techniques of vacuum cooking on meats with fast cooking, fish, and vegetables. Through vacuum cooking, the flavours of local products will also be highlighted,” he noted.

“It is a pleasure for me to associate myself with the chefs of Constance Hotels and Resorts, who are known for their passion and their gastronomic expertise. Besides vacuum cooking, other techniques of cooking will also be intimated to the chefs,” he concluded.

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