Sous-vide (pronounced /suːˈviːd/), French for "under vacuum",[1] is a method of cooking food sealed in airtight plastic bags in a water bath[2] for a long time—72 hours is not unusual—at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C or 140 °F. The intention is to maintain the integrity of ingredients and achieve very precise control of cooking.

Sous Vide cooking has been around for decades and now the Chefs at Catas are using this aged technique to bring out the quality in the menu. At Catas the technique is used for the octopus, Cornish hen, pork chops, some vegetables and of course Chef’s famous one hour egg. This technology was started by a Frenchman in 1799. Sir Benjamin Thompson was the first to describe it and then it was not till the 1960’s when it was rediscovered by Georges Pralus. Pralus used this technique for the Restaurant Troisgros in Roanne, France, specifically to ensure that the foie gras kept its original appearance while cooking and so it did not lose too much fat. Bruno Goussault went on to research the many effects of temperature it had on various foods and became top-chef. Sous vide, which means under pressure in French, uses temperatures much lower than those used in conventional cooking. It is really important that the timing and temperatures of the water bath are monitored. The food is vacuum sealed before being cooked to store and preserve the food item. The vacuum seal keeps the food oxygen free therefore oxidizing does not occur allowing delicate foods to retain its shape. This technique not only preserves the food at its best quality but it also keeps the flavor concentrated and no seasoning is lost. Sous vide cooking allows the chefs at Catas to bring out the textures and flavors in the food that would never be possible with any other method.