Etuve[Ey.tü.vey]: (aka:sousvide) A European cooking method that places ingredients

in a vacuum, to be slow cooked at very low temperatures. Imagine, a perfectly cooked

product every time. Sauces are perfected by top gourmet chefs. The food is cooked

below 65'C, which maintains the fibres, nutrients, enzymes, vitamins and minerals,

intensifying flavours during the cooking process. Final preparation takes only a few

minutes reducing the time typically required to prepare quality foods.

Executive Chef, Benjamin Côté, founder of renowned Cassis Bistro, developed Étuvé

to help both restaurants, and individuals access superior food. Étuvé is now the

largest producer of Sous-vide products in Canada. We are locally positioned in B.C.

to provide committed service that will make a positive impact in each strategic

relationship. The care we put into our food, the environment and the community

is unparalleled. With our fully HACCP compliant facility, we can guarantee quality

heath and safely of our products, and are committed to constantly innovate,

develop and improve our product offering.