VITALID
The origins of low-temperature cooking
Hello, my name is Gérard.
My wife Jianxiang and I have always shared a passion for gastronomy.
We explored many cooking methods. Each had qualities, but above all, limitations.
Day after day, cooking after cooking, it became clear: cooking conditions too often placed excessive constraints on food.
Vitalid was born from this reflection.
Rediscovering a more natural environment
Nature shows another path. Water boils at 100 °C at sea level, but at altitude it boils sooner. Heat does not change: the environment changes how it behaves.
In cooking, we often reason only in degrees. We set a temperature as if everything depended on it. Yet nature proves that the conditions around heat influence the result.
Successful cooking depends not only on temperature, but also on its environment.
Recreating nature’s conditions in the kitchen
Low pressure quickly emerged as a serious avenue. The challenge was to make it accessible in the kitchen.
The challenge was not only technical. We had to design a simple, repeatable method that could fit into daily habits.
This is how the Vitalid low-temperature, low-pressure inverted cooking method was born.
The birth of low-pressure cooking
By acting on pressure, it becomes possible to change the thermo-hydrostatic environment in which heat acts.
By reducing pressure around food, its transformation changes, much like at altitude.
Low-pressure cooking was born from this principle: combining moderate temperature with a controlled thermo-hydrostatic environment.
It is not about cooking at less heat, but about cooking in different conditions.
A new category was born
Until then, low-temperature cooking and low-pressure cooking had been considered separately.
By combining them, a different approach appears: cooking is no longer defined only by a degree or a technique, but by the controlled combination of temperature and pressure.
This alliance is not simply an evolution of an existing method. It creates a new way of cooking.
This is how low-temperature, low-pressure cooking was born.
What this changes on the plate
With this new way of cooking, cooking becomes more even. Heat penetrates more uniformly, from the surface to the centre.
Texture differences between the surface and the centre are reduced. The result is more even cooking.
The transformation is controlled from beginning to end, without excessive variation.
Une histoire qui commence
Vitalid was born from a simple conviction: create the right conditions to cook differently.
This approach continues to evolve. Each step strengthens the initial principle: combine moderate temperature and a controlled environment for more consistent cooking.
The story does not end there. It continues through new product ranges and innovative concepts designed to enrich this new category of cooking.
Other creations will follow, always guided by the same ambition: to evolve the way we cook.