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Georges Pralus

GEORGES PRALUS TEACHES ITS TWO MAJOR INVENTIONS TO TRAINING CENTER Alain Ducasse

George Pralus, this cook 'Gyro Gearloose', is happy because his two most important inventions - the kitchen vacuum that has developed since 1974 and the cooking VapoSaveur ® he developed in 1989 - are now taught at the Training Centre of Alain Ducasse. Genuine recognition that crowns over thirty years of passion, research, developed and training in the service of gastronomy.

George Pralus, the inventor of the vacuum cooking and baking in VapoSaveur ® Larrat surrounded by Christopher (left), CTO ADF and Alain Ducasse (right) is delighted to provide training to these professionals two techniques of cooking through the training center of Alain Ducasse.

From the age of 5 years, George Pralus, born in 1940, knew he would be inventor. He has truly become thirty years later, thanks to that animated their Troisgros brothers in Roanne hostel. "Pierre Troisgros, Georges Pralus explains, was sorry to lose 40 to 50% of its weight during cooking foie gras, and he asked me to find a solution. I first proposed to condition their vacuum pots foie gras, and after removed from the bag to cook the traditional way. This method could already reduce the loss of 20%. Then, I offered to cook the dish in its vacuum packaging. In the first test, the bag was opened in two. We tried again with two bags which are also open. I suggested putting three bags, then they have withstood. And got the foie gras was absolutely delicious. " Building on the result, Georges Pralus continued research on equipment design engineers with Multivac and Komet Mado. It has developed more than 600 recipes for cooking in a vacuum, while studying and mastering the cooking at low temperatures. This work earned him the title "Pope of the vacuum '.

Sous vide cooking ... revisited
To share its know-how, Georges Pralus Briennon opened to its first culinary school in which he has trained thousands of professionals from around the world. In 1981, his first pupils was Jean Fleury, Michel Bras, Marc Bailey, Georges Bataille ... As for Alain Ducasse, he visited the Cooking School Georges Pralus shortly after, in 1982. Christopher Larrat, technical director of ADF, the training and consulting group Alain Ducasse, said: "We are delighted to have bought the brand 'George Pralus', in order to avail the professional restoration of all the know- and make all knowledge of the inventor of the vacuum cooking. The course we propose is led by Georges Pralus himself, in collaboration with one of our leaders trainers. The course is entitled: 'The kitchen in empty and VapoSaveur ® '. We' revisited 'the technique of cooking by adapting to changing tastes and new products on the market over the past thirty years. It allows you to make very creative recipes and trendy. We therefore teach the fundamentals, mais'modernisés'.

Cooking VapoSaveur ®: taste and well-being
If cooking in a vacuum is now known to all chefs and used by many of them, cooking VapoSaveur ® is now known and applied by a few insiders. Insiders who also can not live without it. "Professionals today show little curious and distrustful of VapoSaveur ®, my new invention, just as they were thirty years ago in front of the sous vide cooking, says George Pralus. And I 'm really glad that Christopher Larrat has clearly understood the value of this new cooking technique. "This is to clarify:" The VapoSaveur ® gives excellent results with some products. It is a technique that extra cooking deserves to be discovered by the professionals. It does not attack the product, and combines taste and well-being, two very high expectations of today's consumers. The flavors, textures, colors, but also nutrient products are well preserved. We rely much to value it. " So if you want to be at the forefront of progress in the field of cooking, be sure to explore this new invention of George Pralus. Agnes Bourguignon, director of consulting and training activities Tips Groupe Alain Ducasse, also adds: "For professionals who wish to improve quality and productivity of their business, we are able to assist them in implementing these new technology in their schools. "
Bernadette Gutel