George Pralus

George Pralus is a French chef credited with pioneering the modern technique of sous-vide cooking. He developed this method by sealing food, especially foie gras, in airtight bags and cooking it slowly at precise, low temperatures. This approach preserves the food’s natural flavors, texture, and moisture, resulting in consistently high-quality dishes. Pralus’s innovations helped popularize sous-vide in professional kitchens worldwide, transforming culinary techniques and elevating food preparation standards. His work is considered a significant contribution to modern gastronomy, emphasizing precision, scientific understanding, and enhancing the dining experience.