At Modern Luxury, connection and community define who we are. We use cookies to improve the Modern Luxury experience - to personalize content and ads, to provide social media features and to analyze our traffic. We also may share information about your use of our site with our social media, advertising and analytics partners. We take your privacy seriously and want you to be aware that we have recently made changes to our Privacy Policy, which can be found here.


International Sous Vide Day Celebration

by Caitlin Lane | February 6, 2019 | Parties

The French Embassy, in partnership with Cuisine Solutions, hosted guests for a sous-vide dinner on January 26th -- International Sous-Vide Day -- the birthdate of Dr. Bruno Goussault, the chief scientist of Cuisine Solutions and founder of The Culinary Research and Education Academy. This was one of several events held around the world honoring the “father” of sous-vide cooking, a method in which food is vacuum-sealed and slow-cooked in water. The Washington D.C. event began with a cocktail hour where guests tasted food from around the world at four different hors d'oeuvres stations: USA, France, Thailand, and a Dr. Goussault station. Guests mingled with artist Catalina Garreton, Cuisine Solutions Chairman and CEO Stanislas Vilgrain, and other culinary trend entrepreneurs from around the country. Opening remarks were followed by a four course meal prepared sous vide style. Proceeds from this event benefited the Careers Through Culinary Arts Program, a national nonprofit program that educates and guides underserved high school students.


Photography by: Photos by Robert Isacson of Isacson Studios LTD.

Blair O’Connell of United Bank
DC Mayor, Muriel Bowser
Monty Hoffman, CEO and Founder of PN Hoffman, Co-Developer of The Wharf
Washington Wizards' Ian Mahinmi and Tomas Satoransky
Officina chef/owner Nicholas Stefanelli