Fresh off a dazzling celebration in Bangkok for the 8th annual International Sous Vide Day, Cuisine Solutions Asia is turning up the heat. With a suite of new, chef-crafted creations and an ambitious expansion plan, the global sous-vide pioneer is poised to achieve a remarkable 42% growth across its Asian markets.
Recognized as the world leader in premium sous-vide cuisine, Cuisine Solutions does more than deliver gourmet-ready products—it curates a culinary journey, rooted in science and steeped in artistry. The year 2024 marked a defining chapter for the Asia division, launching a collection of refined recipes that bridge classic European finesse and vibrant Asian flavors.
Think Salmon Wellington, slow-braised beef brisket, and oyster blade, alongside Thai curry-glazed salmon and Mandarin-spiced duck leg—each dish a masterstroke of flavor and technique.
To honor the 83rd birthday of sous-vide trailblazer Dr. Bruno Goussault, the brand hosted three major global events across France, the U.S., and Asia. In Bangkok, an exclusive luncheon at Love Me Tender Restaurant gathered top-tier chefs and hospitality professionals to indulge in the brand’s latest innovations and preview the 12 new sous-vide creations from its Fall–Winter 2024 collection.
“We’re not just expanding our product line—we’re setting the stage for the next era of sous-vide,” says Antoine Grelet, Managing Director of Cuisine Solutions Asia. “As demand grows for chef-driven precision cuisine, we’re pushing boundaries, refining techniques, and redefining what’s possible in the sous-vide world. Expect bold flavors, cutting-edge innovation, and unwavering culinary excellence.”
In 2025, Cuisine Solutions Asia is setting its sights on deeper market penetration in Thailand, while reinforcing its presence in Singapore, Hong Kong, and Japan. A new wave of menu items is slated for release—each promising to raise the bar for professional kitchens across the region.
The Art and Science Behind Every Bite
Cuisine Solutions operates with an unwavering commitment to quality and innovation. Its 4,600-square-meter production facility in Thailand—established just six years ago—is a state-of-the-art hub designed to meet high-volume demands without compromising on flavor or finesse.
At the heart of its innovation lies a deep partnership with CREA (Culinary Research and Education Academy). Founded in France by Dr. Goussault in 1991, CREA has trained over 5,000 chefs worldwide—including more than 80% of the globe’s three Michelin-starred chefs.
