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Sous is a mobile-first platform for professional kitchens that aims to help chefs more effectively manage their kitchen, from communicating with line cooks to sharing recipes to more easily purchasing and tracking goods from vendors.
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"Battle of the Sous Chef" is a solely digital offering in which three sous chefs of the "master competitors" are given their own competition.
"One member of Le Club des Cents" -- an esteemed gastronomy club -- "said that any chef who uses sous vide is a fraud". Indeed, when I interviewed Senderens recently, he initially denied using sous vide in his kitchen at Lucas Carton, his three-star restaurant in Paris.
Sous Chef is a beautifully designed new destination-website for serious foodies, and sells unusual ingredients alongside an irresistible selection of cookware, tableware and gifts.
ARTS Merce Cunningham's "Un Jour ou deux," which opened at the Paris Opera Ballet on Wednesday night on a double bill with Marie-Agnès Gillot's "Sous Apparence," is a curiosity even for Cunningham aficionados.
PARIS Merce Cunningham's "Un Jour ou deux," which opens at the Paris Opera Ballet on Wednesday night on a double bill with Marie-Agnès Gillot's "Sous Apparence," is a curiosity even for Cunningham aficionados.
Sous vide is a French method of cooking food sealed in airtight bags in a water bath.
Sous vide is a cooking technique where you vacuum seal food in a pack and then immerse it in a water bath at a very precise temperature.
Sous vide is a form of poaching in which meats and vegetables are vacuum-sealed in bags and then slowly cooked at low temperatures in circulated water.
The chef, Tin Huynh, who was the sous-chef, is a meatball master.
Clichy-sous-Bois is a deprived area of northeast Paris where youth unemployment is rampant, racial tensions are high, and relations with the police are poor.
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