Abstract: This invention relates to a process and installation for preparing elaborated food products and to the food products of the "cooked dish" type obtained thereby, said food products being elaborated from two lines of preparation, namely a first line for pre-cooking the solid products by passage in a bath of alimentary liquids, a second line for pre-cooking an aromatic phase in the substantially liquid state in vats with programmable temperature, stirring and supply, the solid products coming from the first line and the liquid aromatic phase coming from the second line being combined in a packing line supplying individual containers which, after being placed in vacuo, are closed and subjected individually to a final cooking phase in a cooker unit by pouring thereover a heating liquid, particularly water, at a temperature lower than 100.degree. followed by rapid cooling. The invention makes it possible to obtain fresh cooked dishes adapted to be conserved at a temperature of the order of 3.degree. C.