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Bouzy Rouge is reknowned for Sous-vide cuisine which stands for the French meaning "under vacuum". It is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours is not unusual—at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C or 140 °F. The intention is to maintain the integrity of ingredients.

The primary feature of sous-vide is the use of temperatures much lower than for conventional cooking. The exclusion of air is secondary; it has the purposes of allowing cooked food to be stored, still sealed and refrigerated, for considerable times, useful for the catering industry but less so for domestic use; and to exclude oxygen from food that requires long cooking and is susceptible to oxidation, e.g., fat on meat which may become rancid with prolonged exposure to air.