We are a team of chefs, scientists, and innovators. We are perfectionists. Together, we work toward a single goal: producing world-class cuisine for customers who are as passionate about food as we are. Our chief scientist, Dr. Bruno Goussault, pioneered sous vide cooking methods in 1971. Almost four decades later, we continue to explore and refine our methods for preparing innovative cuisine. We look forward to sharing it with you.

Don't forget: Your $10 discount is active!