Also known as Vacuum Cooking, Sous-vide Cooking is a process of slow cooking foods contained in a bag at low temperatures.  This bag is usually immersed in hot water, far from the boiling point.
Sous-vide Cooking is so good because the food cooks slowly in their own juices, thereby keeping the natural flavours and aromas.
Sous-vide Cooking is slow and non-aggressive.  The food has time to cook without creating charred molecules (as in a skillet at high heat, for example).  In addition, sous-vide cooking does not require the transformation or ‘perversion’ of foods to fit a cooking mode (for example, for a microwave oven).

In fact, the only requirement for sous-vide cooking to be good is to take good quality food and cook it at a specific temperature for a precise amount of time.  The sous-vide cooked food does not lose any nutritional properties and maintains its texture without preservatives.

In order to achieve optimum and consistent results.

Famous chefs, like Paul Bocuse, Joel Robuchon, and many other great chefs, quickly discovered that sous-vide cooking resolved several issues related to the quality of the dishes served to customers.  Several aspects are interesting to them.  The method is relatively simple and can be performed by anyone in the kitchen.  Also, if combined with a choice of quality foods, it results in quality food, cooked to perfection.  Great chefs can approach perfection while avoiding problems.

It is the same concept as Nespresso, that is, a capsule inserted into a coffee machine.

Here, it is a bag inserted into a cooker.  The bag is scanned and inserted into the cooker.  The cooking is done automatically and the user is alerted once the cooking is done.  All that is left to do is to dress the plate.

Nothing, other than automate a process that has existed for a long time, but requires a lot of time and attention.

So, we have put all the necessary elements in one device to free the user from the constraints of sous-vide cooking.  The user does not have to:

  • Receive, at all hours of the day, the ingredients, and ensure their quality
  • Manage inventory
  • Manage losses
  • Manage various suppliers (late deliveries, bad products, returns, etc.)
  • Prepare the ingredients
  • Manage a team (chef, sous-chef, cooks, dishwashers, etc.)
  • Cook the different components of a dish
  • Synchronize the arrival of all components for a perfect dish
  • Synchronize the arrival of all the dishes so they come out at the same time, for the same table

Everything is included in one bag to create a complete dish (i.e. proteins, sauce, starch, and vegetables).

The complete cooking process is automated for a single dish, or multiple dishes simultaneously.

None, other than a fifteen minute training on “How To Dress a Plate”.

After that, a photo of each of the dishes is displayed to show the final result to be achieved.  The ‘assembly’ steps can be shown as needed, but they are usually unnecessary except for the first time during training.

50 to 120 dishes per hour, per cooker.

The minimum (50) is based on the worst case: cooking red meat, which takes longer to cook.

This depends on the dish.

It takes approximatly 5 minutes for shrimp and seafood, 12 minutes for red meat.

If one bag is inserted, the cooking begins immediately.

If several bags are inserted simultaneously, for example for one table, the cooker will coordinate cooking in order to serve all dishes at the same time.


There are ten compartments, which are all independent from one another.  The cooker can be opened at any time to launch new cooking independently from the dishes already being cooked.

A normal water input / output, an internet connection and a 110V electrical outlet.