"Low-temperature cooking with vacuum bags allows for endless, creative possibilities. Approximately five years ago we started to work with the Sous Vide technology from Julabo. First we had only one instrument, but now we have several and are able to simultaneously cook fish, meat, vegetables or fruit at different temperatures. We can intensify or add flavors, e.g. by searing followed by slow cooking. It is important to us to prepare a menu using different cooking techniques."
Chef de Cuisine
The Ritz-Carlton, Wolfsburg