Documentary · Cuisine Solutions

The Kitchen Troubadour

Client

Cuisine Solutions

Type

Short Documentary

Premiere

International Sous Vide Day

About

The Kitchen Troubadour chronicles Dr. Bruno Goussault's fifty-year journey combining precise thermal science with high gastronomy — a portrait of his constant pursuit to practice and perfect kitchen science in service of the world's most accomplished chefs.

Released by Cuisine Solutions during a virtual celebration for International Sous Vide Day, the film features commentary from renowned chefs who have used Dr. Goussault's low-temperature precision techniques in their own kitchens. Self-described as a "kitchen troubadour," he recounts the story of a life's work dedicated to the innovation of sous vide.

Dr. Bruno Goussault is a French scientist, economist, and chef, born in 1942, who developed sous vide cooking in 1971 while searching for a way to improve the tenderness of roast beef — vacuum-sealing meat in a pouch and cooking it slowly at a precisely controlled, lower-than-usual temperature. He joined Cuisine Solutions (then Vie de France) in 1989 as Chief Scientist to bring the technique to an industrial scale, and in 1991 founded CREA (Culinary Research & Education Academy) to train chefs in its use. He has since trained more than 80% of the world's three-Michelin-starred chefs, including Yannick Alléno, Heston Blumenthal, Daniel Boulud, Thomas Keller, Anne-Sophie Pic, and Joël Robuchon, and in 2017 was named one of the 100 greatest visionaries of the century by the Einstein Legacy Project.