Yes, it is popular in many modernist restaurant. As I said before The advantage of this technique is that it can achieve a very precise cooking, highlights the flavor of the product, maintains its juiciness and most of its nutrients, since they are not disregarded in water. You can also achieve amazing product modifications that common cooking can not do. also includes the reduce of prices cost.

The theme of purists is what makes Sous Vide an interesting topic to discuss. For some it is not their own cooking method, they consider it "cheating", because it is simply delaying the cooking time and doing it unconventionally. However, for some it is acceptable, because it is about cooking at a low temperature, as many cultures have done for thousands of years, only that technology is implemented to be easy to use. In addition, it has a great nutritional advantage, as long as it is practiced correctly.

Thanks for your comment. Amazing questions. :)