The fascination of V-ZUG – Culinary inspiration from the world oh top-level cuisine

Sous-vide, a method in which food is cooked slowly in vacuum-sealed bags, is a recipe for success that guarantees exceptional taste experiences. Popular in haute cuisine for many years, the world of sous-vide cooking is now being brought into private kitchens by V-ZUG with a product known as Vacuisine. Designed in collaboration with top Swiss chefs, Vacuisine combines brand new culinary knowledge with inspiration for a modern, healthy lifestyle.

Sous-vide: taste the difference

Top chefs swear by this technique, and now more and more food lovers are starting to use it at home: sous-vide – known as Vacuisine at V-ZUG – creates taste experiences which cannot be achieved with any other cooking method.

Exceptional culinary experiences at Michelin-starred restaurants are down to both the skill of top chefs and often also to the use of special cooking methods. The sous-vide technique involves sealing ingredients in special vacuum bags and then cooking them slowly at temperatures of between 30 and 100°C. Thanks to the protective shell, the food’s natural flavour, attractive colour and texture are better preserved, as are valuable nutrients. It is a gentle cooking method which not only enables an incomparable taste experience but is also healthier.

Culinary experts have called this the most spectacular cooking innovation of the last 35 years

Developed in France in the 1970s, sous-vide has gradually become established in the restaurant industry. Until recently, however, the technique was often too time-consuming and complicated for use in private kitchens. Vacuisine was developed by V-ZUG in collaboration with top Swiss chefs Tanja Grandits, Andreas Caminada, Stefan Meier and Philippe Rochat, and the result means that ambitious amateur chefs can now cook top-level cuisine in their homes as well.

Sous-vide at home – how Vacuisine works

Be it a high-quality piece of meat or an ordinary side dish, Vacuisine and a host of helpful tips from professionals turn every ingredient into a feast, even the most basic foods. 

Example: Combi-Steamer and vacuum drawer

A simply sophisticated solution. A Combi-Steamer and vacuum drawer deliver everything you need for sous vide cooking in your own kitchen. 

Cooking in a vacuum requires constant and extremely precise temperature control. The Combi-Steamer is perfect for this: in the Vacuisine application specifically developed for this purpose, you just need to set the correct cooking temperature and time. The appliance ensures a high-precision steam temperature throughout the entire cooking process for up to 48 hours – all without having to refill the water tank. In a unique feature that's exclusive to V-ZUG, cooking in a vacuum bag can also be monitored using the three-point food probe.

Thanks to the sealing pads you can simply insert the food probe through the vacuum bag into the meat – without breaking the vacuum. This keeps everything under control and allows you to identify precisely when the food probe temperature has been reached. Vacuisine lets you relax and devote your attention to your guests – once the food probe temperature has been reached, you have up to an hour to serve, with no drop in quality.

Using inspiring recipes and cooking tables from the Vacuisine brochure, you can create unforgettable food memories.

The vacuum drawer can be used in two different ways

We also have a new machine suitable for vacuum-packing the food before cooking: this top-quality vacuum drawer is simple to use and, visually, the perfect partner for your Combi-Steamer. Vacuum-packing food is an ideal solution for not only gentle cooking, but also storage: compared to other preservation methods, vacuum-packed food keeps longer and better – whether it is raw or pre-cooked. Four pre-defined vacuum levels ensure that the food is properly vacuum-sealed. Level 0 creates a small amount of negative pressure in the bag to seal it. Level 1 is for food that is sensitive to pressure, such as berries, soups, sauces and heavily marinaded meat. Level 2 is for slightly sensitive food such as pears and peppers. Level 3 is for food that is not sensitive to pressure, such as meat, carrots and hard cheese.

Using the function for external vacuum-packing, wine bottles and reusable vacuum containers can also be resealed in a vacuum using the accessories set provided.

A feast for even the eyes

With their space-saving, elegant features and no handles, our vacuum drawers follow the new Excellence Line design and can be seamlessly combined with any appliance of this new generation. They're the perfect complement to modern, healthy lifestyle choices. 

Getting started

V-ZUG provides practical step-by-step instructions for cooking a selection of dishes. Explanations and pictures will help you get started with Vacuisine, ensuring that your first meals will be a success.

Step-by-step instructions for cooking sole with Vacuisine

These instructions show you how to correctly prepare, vacuum-seal, cook and debone sole – one of the most popular types of fish – using Vacuisine. 

Step 1
If the sole has not been pre-prepared, the first step is to skin in then remove the head and tail fin. 

Step 2
Cut off the thin fins at she sides with a pair of fish scissors. They can also be pressed off with a sharp knife. 

Step 3
Season the sole, place it in the bad and vacuum-seal it, then cook it in the combi-steamer in accordance with the specifications in the cooking chart. One option is to season the fish lightly with a little salt and pepper and then vacuum-seal it in the bag together with some black olives. This will give the sole a very intense flavor. 

Step 4
Once it is cooked, take the sole out of the bad, dry it and then debone it, which involves separating the bones from the filets. It is important to use a spoon for this to ensure that the fillets remain whole and keep their nice shape.  The fish consists of four fillets. First, separate the top two fillets with the spoon by pushing them outwards from the center. Then carefully remove the bones from the bottom two fillets. Now the fish is ready to b e served. 

Vacuisine© – the result of an exclusive collaboration

V-ZUG is bringing sous-vide cooking into the home in close collaboration with a team of top Swiss chefs. Vacuisine’s simplicity and excellent results surprised even the professionals.

To cook vacuum-sealed dishes, top-level kitchens originally used a variety of bain-maries at temperatures accurate to the nearest degree. The results were first class, but the cooking process was very complicated, requiring not only expensive and bulky machines but also the expertise of a top chef, making the use of this technique inconceivable for private households. The possibilities offered by modern combi-steamers gave V-ZUG the idea of simplifying this ingenious cooking method so that it could also be used in private kitchens.

Vacuisine makes it possible to cook a broad variety of dishes to Michelin-starred standards with a minimum of effort.

The idea was honed in collaboration with multi-award-winning Swiss chefs Tanja Grandits, Andreas Caminada, Stefan Meier and Philippe Rochat. Their expertise was combined with V-ZUG’s technological excellence during numerous discussions, presentations, tests and tasting sessions. The result is called Vacuisine and includes recipes tried and tested by top chefs, practical instructions and cooking charts – something which had largely been lacking for sous-vide cooking until now. Working together, the team created new culinary knowledge which will not only inspire ambitious amateur chefs but gives new insights even to the professionals.

Tested and developed by the best in the field

The fact that sous-vide cooking is now possible virtually at the touch of a button is down to numerous experiments and tests by the top chefs. “The ratio of temperature and time certainly posed difficulties,” explains Andreas Caminada, whose Schloss Schauenstein restaurant has already been awarded three Michelin stars and 19 Gault Millau points. “But the chefs often arrived at very similar results during testing. Everyone contributed their own experiences to the collaboration, and we then jointly agreed on the optimal values for temperature and cooking time.”

Culinary surprises even for star-rated chefs

Even the professionals were surprised by the possibilities of Vacuisine. Tanja Grandits, who Gault Millau crowned Chef of the Year in 2014, is delighted by the results with meat. “You have better control and can cook meat to perfection. We now use Vacuisine mainly for main courses with meat and increasingly also for fish,” she says. Vacuisine by V-ZUG has also inspired multi-award-winning chef Stefan Meier. “Our joint project enabled me to further perfect my sous-vide cooking. I realised that you can cook much more precisely with the combi-steamer than with traditional appliances.”

The star chefs’ expertise has been incorporated into cooking charts, recipes and user tips on sous-vide cooking. In combination with the V-ZUG appliances and high-quality, fresh ingredients, there is nothing to stop you getting stuck into some sous-vide cooking at home.

Step-by-step instructions for cooking artichokes with Vacuisine

These instructions show you how to correctly prepare and cook artichoke bottoms – for instance as a delicious accompaniment to fish or risotto – using Vacuisine.

Step 1
Get everything ready: artichokes, water with ascorbic acid (vitamic C, wich is available at pharmacies) and the right tools – a serrated knife, a melon baller and a peeler.

Step 2
First break off the artichoke’s stem. Breaking it off pulls out the fibers form the artichoke bottom, which would not be the case if you were to cut it with a knife. 

Step 3
Place the serrated knife on the bottom quarter of the vegetable and cut off the artichoke bottom. N.B.: A serrated knife (bread knife) will not slip, thus reducing the risk of injury. Then carefully pare the outer part with the peeler until the artichoke bottom has a nice round shape. 

Step 4
Carefully scrape out the fibers with the melon baller. To prevent the artichoke bottom from oxidizing and going brown, it should always be placed in the bowl of water and ascorbic acid between the individual steps. 

Step 5
Vacuum-seal the artichoke bottom in a bag with a mixture of one-third echa of salted water, white wine and olive oil as well as herbs and garlic and cook it according to the instructions in the cooking chart. 

V-ZUG gives you a taste of Vacuisine©

Special Vacuisine cooking courses and demonstrations teach you everything you need to know about sous-vide cooking. V-ZUG reveals the tricks that professionals use and explains how you can amaze your guests.

Whether you’re a newcomer to sous-vide or already an expert, these special cooking courses and demonstrations will give you ideas for new culinary explorations. V-ZUG experts guide you through the fascinating world of vacuum-sealing and sous-vide cooking and inspire you to experiment with ingredients and possibilities. Watch the professionals at work during the cooking demonstrations or get stuck into some cooking yourself on one of the courses – it goes without saying that you will have a chance to enjoy the food that has been cooked at the end of every event.

Sign up

During our Vacuisine cooking courses and demonstrations, you will learn in a relaxed atmosphere how to add a pinch of haute cuisine to your cooking. We look forward to welcoming you at a V-ZUG event.

A foretaste of the Vacuisine cooking course

Learn new skills, chat, be inspired and enjoy incomparable food – this film gives you a foretaste of the Vacuisine cooking courses by V-ZUG.