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My on-going inquiry began when all I wanted to do was to ask a restaurant (Clos des Sens in the Savoie town of Annecy) near the house I found to rent on the Bay of Talloires, if their chef uses sous-vide. Since then, I have written to L’Atelier de Jean-Luc Rabenel in Arles, Per Se and Le Bernadin mostly to ask about their use, if any, of sous-vide and peripheral questions about their tasting menus, which in many restaurants sous-vide aids and abets. So far none of the restaurants, in spite of all the people who hail the method as almost a gift from the Gods, have come clean and said straight o