Cuisine Solutions Inc., the world-renowned leader and pioneer in premium sous vide cuisine, hosted an exclusive and highly anticipated event called 'Love Me Tender in the Garden' at the prestigious Lovemetender Restaurant in Bangkok. This was not just any event but a unique opportunity for a select few to experience the pinnacle of sous vide culinary techniques, refined by the French and introduced to Thailand's culinary landscape by Cuisine Solutions Asia.
The event was a sensory delight, a harmonious blend of the art of French cuisine with the beauty of Bangkok's urban nature. Love Me Tender Restaurant, nestled within the vibrant heart of Soi Sukhumvit 31, provided the perfect venue for the occasion. The picturesque restaurant was chosen for its idyllic atmosphere and French-inspired garden ambience, adding to the enchanting experience for guests.
The event was a celebration of Cuisine Solutions Asia's premium sous vide offerings and a testament to how these innovative products are revolutionizing kitchen operations in Bangkok and beyond. Sous vide cooking, a technique that not only saves valuable time and money for restaurants but also ensures the safety and quality of the food, is transforming the culinary landscape in Thailand. It enables chefs to serve dishes with long shelf lives and adaptability to multiple culinary creations, emphasizing presentation without requiring extensive kitchen equipment. The event demonstrated how Cuisine Solutions Asia's products foster safer, more efficient kitchens, reducing food and labour costs while eliminating the need for expensive, space-limiting equipment.
The dinner event was a gastronomic delight, beginning with a cold starter of Grilled Chicken Breast Caesar Salad. The chicken breast was first sous-vide cooked and then grilled to perfection. It was served with boiled quail eggs, croutons, bacon bits, parmesan cheese, and a creamy anchovy dressing, which elevated the flavours and textures of the dish. The grilled chicken breast had a perfect texture, was juicy, and had a smoky flavour, owing to the grilling process. Sous-vide cooking ensured the chicken was cooked evenly, preserving its flavour and moisture.
Next, the hot starter of Halibut and Hollandaise Foam was served with green asparagus, sautéed mushrooms, and dill. The halibut was also cooked using the sous-vide method, keeping the fish meat firm and moist and producing a delicate and refined flavour profile. The hollandaise foam was a delightful addition, providing a velvety texture and a tangy flavour that complemented the fish's subtle sweetness. The dish was a perfect balance of flavours and textures, with the green asparagus adding a fresh crunch and the sautéed mushrooms providing a savoury, earthy flavour.
For the main course, there were two options to choose from the menu: Beef and Lamb. The Beef was seared beef short ribs with green peppercorn sauce, truffle potato purée, and confit tomato. The beef short ribs had been cooked for 72 hours using the sous-vide technique, resulting in incredibly tender and succulent meat that easily fell off the bone. The green peppercorn sauce was a perfect accompaniment, providing a piquant and slightly spicy flavour that complemented the richness of the beef. The truffle potato purée was smooth and creamy, with a subtle earthy flavour that paired well with the beef and added depth to the dish. The confit tomato was a tangy and sweet addition, offering a burst of flavour that balanced the richness of the beef and added a pop of colour to the plate.
The Lamb was a rack of lamb with pistachio crust, ratatouille, and Bordelaise sauce. The rack of lamb had also been cooked using the sous-vide method, resulting in tender and juicy meat. The pistachio crust added a nutty and crunchy texture to the lamb, making it an interesting dish with a blend of flavours. The ratatouille was a melange of vegetables, including eggplant, zucchini, bell peppers, and onions, cooked to perfection and infused with herbs and spices. The Bordelaise sauce was a classic French sauce made with red wine, bone marrow, and shallots, which added a rich and complex flavour to the lamb.
The dinner was a delightful experience, culminating with a mouthwatering dessert, Verrine Coconut Chia Pudding, served with an almond crumble, fresh strawberries, and mango. The pudding was made by combining chia seeds and coconut milk, which were then cooked together using the sous-vide technique. This resulted in a creamy and velvety pudding that was infused with the flavours of coconut. The almond crumble added a nice texture and a nutty flavour to the dish, while the fresh strawberries and mango provided a fruity and refreshing contrast to the pudding's richness. It was a perfect way to end the meal!
The dinner indicated that Cuisine Solutions Asia offers a range of sous-vide products, including Grilled Chicken Breast, Duck Leg Confit, 72 Hours Seared Beef Short Ribs, Seared Rack of Lamb, and Coconut Chia Pudding to restaurants. These products are pre-cooked and provide chefs with the convenience of consistently creating exceptional dishes. They embody the essence of French culinary tradition and offer customers a safer, additive-free choice.
By adopting the advanced sous-vide cooking method offered by Cuisine Solutions Asia, restaurants in Thailand can consistently serve exceptional tastes, be easy to prepare, and offer their customers a safer, additive-free choice. This cooking technique is a revolution in the culinary arts that redefines the landscape of Thai cuisine with French sophistication and flair and provides a unique and innovative approach to cooking that is both convenient and delicious.