Alexander Weber

"The sous vide technology by fusionchef opens up countless possibilities.

Perfect example in classical butchery are cured and cooked products. The gentle cooking process with exact temperatures produces very juicy products with a beautiful cured look. In catering this method provides absolute safety regarding product quality especially when the start of the dinner is delayed.

Just leave the fillet in the water bath at the desired temperature, roast it at the beginning of the meal and serve the perfect piece of meat.
We favor sous vide for night-time cooking; it facilitates optimal capacity usage around the clock."