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Skip to content * ABOUT * Contact us * FAQS * Shop Menu Close English English Español Français 简体中文 * COURSES * CONSULTING * PARTNERS & ALUMNI Menu * COURSES * CONSULTING * PARTNERS & ALUMNI * ABOUT * Contact us * FAQS * Shop Menu Close * 1 * 2 * 3 * 4 * REGISTER FOR COURSES * BRUNO GOUSSAULT * THE ACADEMY * PRAISE FOR CREA REGISTER FOR COURSES AN UNCONVENTIONAL COOKING SCHOOL. CREA is leading a culinary revolution, teaching world-class chefs how to cook sous-vide with on-site training, traveling seminars, and online courses. REGISTER FOR COURSES > BRUNO GOUSSAULT LEARN FROM THE MASTER. Bruno Goussault began a movement when he developed the sous-vide technique. Since then, he has instructed 43 Michelin three-star chefs. You could be next. READ MORE ABOUT BRUNO GOUSSAULT > THE ACADEMY LEADING A CULINARY REVOLUTION. Founded in Paris in 1991, the Culinary Research and Education Academy has always been at the forefront of culinary science. READ MORE ABOUT THE ACADEMY > PRAISE FOR CREA PRAISE FOR CREA “Bruno’s work with Cuisine Solutions has been instrumental in the evolution of our restaurants’ cuisine and culinary techniques. In CREA, his work is now made available as an educational resource to everyone in the industry.” —Thomas Keller READ MORE PRAISE FOR CREA > * REGISTER FOR COURSES * BRUNO GOUSSAULT * THE ACADEMY * PRAISE FOR CREA REGISTER FOR COURSES AN UNCONVENTIONAL COOKING SCHOOL. CREA is leading a culinary revolution, teaching world-class chefs how to cook sous-vide with on-site training, traveling seminars, and online courses. REGISTER FOR COURSES > BRUNO GOUSSAULT LEARN FROM THE MASTER. Bruno Goussault began a movement when he developed the sous-vide technique. Since then, he has instructed 43 Michelin three-star chefs. You could be next. READ MORE ABOUT BRUNO GOUSSAULT > THE ACADEMY LEADING A CULINARY REVOLUTION. Founded in Paris in 1991, the Culinary Research and Education Academy has always been at the forefront of culinary science. READ MORE ABOUT THE ACADEMY > PRAISE FOR CREA PRAISE FOR CREA “Bruno’s work with Cuisine Solutions has been instrumental in the evolution of our restaurants’ cuisine and culinary techniques. In CREA, his work is now made available as an educational resource to everyone in the industry.” —Thomas Keller READ MORE PRAISE FOR CREA > COURSES & TRAINING 1112131415161718191101111121131141151161171181191201211221231241251261271281291 ONLINE COURSES Change your kitchen without leaving it. Get video instructions on the sous-vide technique. Click here OFF-SITE CREA COURSES Attend a sous-vide training seminar at our location in Paris or in other cities throughout the world. Click here ON-SITE TRAINING Bring the father of sous-vide into the back of your house. Get personalized instruction, critique, and menu consultation. Click here PARTNERS & ALUMNI * JOEL ROBUCHON * ANNE-SOPHIE PIC * MICHEL RICHARD * MATTHIAS MERGES JOEL ROBUCHON ANNE-SOPHIE PIC MICHEL RICHARD MATTHIAS MERGES SEE ALL “Bruno Goussault is in fact the father of sous vide cooking. His ability to bring large-scale technology to small-scale, chef-driven kitchens is and has been indispensable.” MATTHIAS MERGES CHEF-PROPRIETOR, YUSHO “Sous vide allowed us to discover how and at what temperature to cook. Thanks to sous vide, and particularly thanks to Bruno Goussault, who is the inventor of sous vide, we have discovered how to cook at a precise temperature.” JOEL ROBUCHON CHEF-PROPRIETOR, L'ATELIER “I’ve worked with Bruno Goussault through CREA for the past 12 years and have the utmost confidence in him. Our work together has allowed us to develop cooking techniques that contribute to a better understanding of food.” ANNE-SOPHIE PIC CHEF-PROPRIETOR, MAISON PIC “There are so many chefs, and only one Bruno. He has been a visionary in the culinary world and teaches us to become smarter chefs. His work with CREA has put sous vide at the forefront of the food industry.” MICHEL RICHARD CHEF-PROPRIETOR, CENTRAL “Bruno Goussault is in fact the father of sous vide cooking. His ability to bring large-scale technology to small-scale, chef-driven kitchens is and has been indispensable.” MATTHIAS MERGES CHEF-PROPRIETOR, YUSHO “Sous vide allowed us to discover how and at what temperature to cook. Thanks to sous vide, and particularly thanks to Bruno Goussault, who is the inventor of sous vide, we have discovered how to cook at a precise temperature.” JOEL ROBUCHON CHEF-PROPRIETOR, L'ATELIER “I’ve worked with Bruno Goussault through CREA for the past 12 years and have the utmost confidence in him. Our work together has allowed us to develop cooking techniques that contribute to a better understanding of food.” ANNE-SOPHIE PIC CHEF-PROPRIETOR, MAISON PIC “There are so many chefs, and only one Bruno. He has been a visionary in the culinary world and teaches us to become smarter chefs. His work with CREA has put sous vide at the forefront of the food industry.” MICHEL RICHARD CHEF-PROPRIETOR, CENTRAL “Bruno Goussault is in fact the father of sous vide cooking. His ability to bring large-scale technology to small-scale, chef-driven kitchens is and has been indispensable.” MATTHIAS MERGES CHEF-PROPRIETOR, YUSHO PARTNERS & ALUMNI Sign up to receive the latest CREA updates. Sign Up Courses * ONLINE COURSES * OFF-SITE COURSES * ON-SITE COURSES ABOUT CREA * THE ACADEMY * FACULTY * HISTORY OF CREA partners & alumni FAQS Contact us * UNITED STATES * T+ 1 703 270 2959 * F +1 703 270 2994 * E contactus@lecrea.com * FRANCE * T +33 1 40 44 73 72 * F +33 1 40 44 56 95 * E contacteznous@lecrea.com ©2022 CREA, All rights reserved. | Some photography courtesy of Polyscience | Privacy Policy Facebook-square Twitter Linkedin Instagram Close Menu * Home * COURSES * CONSULTING * PARTNERS & ALUMNI * ABOUT CREA * FAQS * Shop * Contact us * English * Español Close Menu * Home * COURSES * CONSULTING * PARTNERS & ALUMNI * ABOUT CREA * FAQS * Shop * Contact us * English * Español