about

Thuis Haute Cuisine Sous Vide – an exquisite culinary endeavor rooted in the heart of Brussels. At our establishment, we are dedicated to crafting a haute cuisine restaurant that places paramount importance on the meticulous refinement of the culinary process, ensuring the utmost respect for the ingredients we offer. Our culinary repertoire is a tapestry of infinite recipes, nuanced flavors,and innovative fusion creations that paint a vivid portrait of the boundless spectrum of tastes and textures found in the universe. Guiding our culinary vision is the esteemed Founder and Chef, Sergio Rangel Penzo, a visionary talent hailing from the crossroads of Venezuelan and Spanish heritage. Beyond his culinary prowess, Sergio is a celebrated plastic artist with an illustrious artistic journey, marked by prestigious appearances in international art biennials and salons. His distinctive interdisciplinary approach to artistic expression has not only garnered acclaim but also brought him into the sphere of the renowned Chef Ferran Adrià. Both share a profound belief in cooking as a form of art, transcending traditional boundaries and serving as a conduit for creative expression. For Sergio Rangel, every dish is not merely a creation but a performance, a multisensory experience that immerses diners in an environment where conventional art forms fall short in reaching the individual. This enchanting blend of artistry and gastronomy defines the essence of our culinary venture. We proudly offer a curated selection of 2,866 haute cuisine menus, meticulously crafted using the eco-conscious sous-vide cooking method. 
The sous-vide cooking technique, a culinary marvel, is employed to preserve the essence and sensory qualities of our ingredients. This method involves two essential phases: firstly, sealing the ingredients in airtight bags with the aid of a vacuum chamber machine, and secondly, delicately cooking the food at controlled, lower temperatures for an extended period. Additionally, our sous-vide process encompasses a crucial step known as food regeneration, ensuring each dish attains its pinnacle of flavor and texture.