Master Tricks of Sous Vide

Duration: 3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: Hungarian
Sous vide cooking is a relatively new technique to arrive in the home kitchen. Originally from the French for "under vacuum," because it often involves sealing food in plastic, sous vide allows you to cook food gently in an automatic water bath to the precise perfect temperature. The technique has trickled down from experimental fine-dining restaurant kitchens to everyday home cooks precisely because it’s an easy, convenient, and hands-off way to cook. This class will teach you the fool proof way of cooking with the guidance of our skills and you won’t believe how easy and delicious sous vide cooking can be!


  • Salmon, sous vide and panko crumbs, sticky black rice, tomato variations
  • Sous vide chicken breast, kohlrabi mash, steak potato, marinated onion
  • Sous vide pineapple textures, mascarpone cream, crumbs


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Gerenal infos

Cooking is hands-on, each pair preparing the full menu in small batches. Our cooking sessions last about 3 to 4 hours with typically 10 participants. The menu contains 3 to 7 courses/dishes. The food can be eaten at the course or taken home in small containers.

Our adult courses are targeted for adult participants, but we are happy to receive children as attendees over the age of 12 years with an adult. 

Course prices

Drink package