Star Tracks: Monday, May 16, 2016 42 years, 2,191 covers and 55,436 stories from PEOPLE magazine's history for you to enjoy
- Inside Kourtney Kardashian's $50 Million Nantucket Vacation Home
- Read the Cover Story: JFK Jr.: The John We Loved
- Kristen Bell's Wedding Dress Was Actually Black Pants
- Cat Finds Way Back to Her Family After 11 Years Apart
- RHOC's Shannon Beador Squashes Hopes of Reconciliation with Vicki Gulvanson: 'I Don't Need to Be Her Friend'
On Newsstands Now
- Matthew McConaughey: In His Own Words
- Jessa Duggar's Wedding Album
- Brittany Maynard's Final Days
Pick up your copy on newsstands
Click here for instant access to the Digital Magazine
People Top 5
LAST UPDATE: Tuesday February 10, 2015 01:10PM EST
PEOPLE Top 5 are the most-viewed stories on the site over the past three days, updated every 60 minutes
- October 14, 1985
- Vol. 23
- No. 16
Gérard Rubaud Puts Extraordinary Meals in Ordinary Plastic to Produce Instant Haute Cuisine
Americans tend to associate "boil bags" with low quality frozen foods. But Rubaud insists that food vacuum-sealed in pouches is as tasty as fresh food. First developed as a method for preserving expensive edibles, the vacuum technique is simple. Immediately after the food is cooked, it is arranged in plastic sacks and popped into machines that suck the air out. Vacuum sealing preserves the color, texture and taste of food, and the pouches can then be stored in the refrigerator for up to 30 days. The consumer gets food that "is very clean and fresh because it doesn't oxidize or come in contact with any impurities," says Rubaud.
A former president of Rossignol Ski Co., which manufactures ski equipment, Rubaud started Haute Cuisine in 1983. He imported two French chefs as co-owners who helped him perfect a line of 225 plastic-packed gourmet items.
The 4,000-square-foot kitchen, where all the firm's foods are prepared, is the essence of quality. Every day local farmers drop off vegetables grown from seeds Rubaud brought from France. A nearby dairy supplies cream and butter, and only local, grainfed lamb and veal are used. Dover sole and turbot are flown in overnight from France as is salmon from Scotland.
Rubaud and his partners recently opened a take-out shop in Bloomingdale's Manhattan store. It offers 50 plastic-packed items, including poached salmon in wine sauce for $7.90 and vanilla mousse with bitter chocolate sauce for $2.50.
Meanwhile Haute Cuisine's chefs are busy cooking up new and better products. So far they haven't figured out how to vacuum pack soufflés, but they're working on it. As Rubaud says, "If you want a gourmet meal that you can get ready in three minutes, plastic pouches are the only answer."
Treat Yourself! 4 Preview Issues
The most buzzed about stars this minute!