Sous vide or Not Sous vide, telle est la question….

Recently at a cooking contest a friend made me rightly noticed that all candidates were using vacuum cooking... I'm not here to make the pinnacle or defamed vacuum cooking, but I think that like any new Technique [which is 35 years old, with Georges Pralus who was creator of the first School of vacuum cooking in 1981, and who welcomed as students Jean Fleury, Michel Bras, Alain Ducasse, Marc Baillon] it demands some knowledge of the art and requires training with real professionals. The ignorance or the lack of information lead us in some cases we will say surprising results. Someone thinks that by putting under vacuum more or less fresh products they will reduce their losses or keep longer them. Error... Serious error... !!! Put under vacuum only premium products ... Also the vacuum cooking is not good for everything ... so try to make ice turnips under vacuum!

But nevertheless let the word to our friends who have agreed to participate in this debate ...


Award-winning executive chef David Jean Marteau has been cooking and traveling around the world for over twenty years. David’s recipes aim to awaken the senses, turn the ordinary into the spectacular, and educate the palettes of his international clientele. Not satisfied with the traditional, well-known recipes of Western cuisine, he reshapes, reconstructs, and delivers on his promise of great food for the most astute food critic to the homegrown foodies looking to spice up their cooking.

Sous-vide cooking: your thoughts?

The sous-vide technique is a very important one in our kitchens today, but unfortunately, not really known and not recognized. very appropriate for cooking a wide range of recipes at a temperature between 45 and 60 degrees, which help acquire the best result possible.



The main reasons to cook sous-vide are

Weight loss is very minimal 

incomparable flavors 

Improved texture

Less or not fat added require


Can you give me one recipe impossible to make on sousvide and one of your signature sous vide recipe


Salmon mousse wrapped with zucchini, scrambles eggs, blueberry syrup

Glazed chestnuts






Sakal Phoueng is a French Executive Chef with over 22 years of experience in luxury hotels and several upscale restaurants. After serving as Executive Chef for the opening of Sofitel Phnom Penh Phokeethra, he came back to Vietnam in 2012 as the Executive Chef of Sofitel Plaza Saigon. His cuisine reflects a unique blend of creative flair and passion for food while his interpersonal skills make him one of the most beloved chef in Ho Chi Minh City. His enthusiasm, his generosity, his strong work ethics have helped him build a strong culinary team who is striving for perfection and nothing less.





Sous-vide cooking: your thoughts?

Sous-vide cooking has completely changed my vision of cooking, it being a very nice secondary effect of a process that consisted in preserving food for a longer use.Sous-vide cooking is all about putting meat in a bag, sucking out the air from it and let it cook slowly at steady low temperatures. It results in a meat that is perfectly cooked, moist and full of aromas. With that technique, cooking can barely be missed.Easy for mise en place and a la carte service, it also helps cost control.



Can you give me one recipe impossible to make on sousvide and one of your signature sous vide recipe?

Mousseline of pike, Bouchot mussels sauce

Sucking-pig cooked sous-vide, plancha snack with spring onions