Cuisine Solutions to showcase specialty sous vides products in Hamburg
Cuisine Solutions at WTCE 2024
Cuisine Solutions will exhibit this year at WTCE at Stand 1E51 in Hamburg Messe from April 8 to 10, 2025.
The renowned international team of award-winning chefs will showcase specialty selections from the U.S., France and Thailand, the locations of its five sous vide manufacturing facilities. With production in North America, Europe and Asia, Cuisine Solutions can create authentic dishes, locally source ingredients and keep costs competitive. At WTCE, the team will spotlight innovative options for onboard dining, snacks, portable selections, lounge meals and center-of-plate main dishes.
The menu is slated to feature inflight and buy-on-board snacks including two flavors of new Grab + Go Sous Vide Biscuits, Pina Colada Chia Pudding with pineapple and coconut chips, Potato Nest with eggs, gruyere cheese and chives and Breakfast Mini Tostadas with re-fried beans, scrambled eggs, fire roasted pico de gallo with garlic crème fraiche.
For all-day dining, expect Thai Curry Bowls with sliced beef and Vermicelli Noodles, featuring both Massaman and Khao Soi curry sauces developed by the company’s Thailand-based team, Duck Confit Spring Rolls with rice noodles, julienne carrots, cilantro Thai basil in a ginger-scallion sauce, Butternut Squash Velouté with brandy whipped cream and toasted pepitas, and Pastrami Sliders with Swiss Cheese, Russian Dressing, and Pickles. Cuisine Solutions has been working with both the Emirates and Saudi Arabia in the Middle East and will showcase a selection of Halal dishes.
The WTCE tasting menu will feature Crab Cake with shaved red and white cabbage slaw, preserved lemon vinaigrette, and Chardonnay sauce, Vegetarian Risotto with roasted asparagus, roasted mushrooms, fennel, tomato, and shaved parmesan, and Braised Beef Short Ribs with parsnip mash, baby vegetables and Bordelaise sauce.
Cuisine Solutions works with 7 of the 10 major airlines to streamline its operations, allowing for F&B airline managers to lower labor costs, reduce waste, and save hours of prep time for their chefs, all while boosting customer satisfaction with a consistent dining experience every time. The company’s Chief Strategy Officer, Chef Gerard Bertholon, leads the team of chefs, who work with the airlines’ culinary departments to develop failsafe menus that are consistent, leaving customers satisfied every time. The company’s wide range of sous vide products include proteins, sauces, grains, plant-based products and more, including its industry-shifting egg bites. Its pasteurized sous vide items offer 18 months of shelf life frozen, six days when defrosted, and can be reheated in mere minutes. The Cuisine Solutions team also offers bespoke service to train staff on how to use sous vide products properly in the kitchen.
