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When Le Beaulieu's century-long legacy meets contemporary Parisian culinary thinking, a new meeting place for food enthusiasts is established. Over two nights, March 27th and 28th, a series of events will take place."Rendez-vous - A culinary rendezvous"Officially returning to Sofitel Legend Metropole Hanoi with a four-hands feast, where renowned chefs come together to tell stories of taste, memory, and creativity.
The renowned French fine dining restaurant Le Beaulieu marks the return of the "Rendez-vous – Culinary Rendezvous" event series in 2026 with a four-hands dinner.
A gathering of culinary personalities
The highlight of the evening was the appearance of Thibault Sombardier, the head chef of Restaurant Anne, a Michelin-starred establishment. More than just an inheritor of the spirit of classic French cuisine, Thibault represents a new generation of chefs – where impeccable technique is combined with an open-minded, emotionally rich approach.
Thibault Sombardier is the head chef of Restaurant Anne, a restaurant that has been awarded a Michelin star.
Joining him are Matthieu Pirola and Charles Degrendele, who have been shaping the contemporary culinary landscape at Le Beaulieu. Three chefs, three distinct personalities, but sharing one common goal: a desire to reinterpret French cuisine in a way that is more accessible to today's diners. While "four-hands" often suggests a collaboration between two chefs, this time it represents a synergy of more than that—a multi-dimensional dialogue between technique, ingredients, and inspiration.
The intersection of heritage and contemporary spirit.
The six-course menu for the two nights of the banquet was not simply a dinner, but a meticulously planned journey. Each dish was a small chapter, where seasonal ingredients were celebrated, classic techniques were reimagined, and emotion was at the heart of it all.
In the Indochinese-inspired setting of Le Beaulieu – Vietnam's oldest continuously operating French restaurant – diners will embark on an experience that is both familiar and novel. The classic foundations of French cuisine are present, but are refined, simplified, and punctuated by modern details. Here, sophistication lies not in form, but in depth. A layer of sauce, a texture, or a combination of ingredients is carefully calculated to create the balance that defines true fine dining.
On the evenings of March 27th and 28th, the chefs will present a special menu celebrating the finest French cuisine at Metropole Hanoi.
With over 125 years of history, Le Beaulieu is more than just a restaurant; it's a part of Hanoi's memory. Classic dishes like lobster soup and crêpes Suzette flambé are still served in traditional manner, preserving the original spirit of French cuisine. Under the skillful hands of Chef Charles Degrendele, the cuisine here gradually takes on a contemporary feel, with subtle, restrained touches inspired by local culture, yet enough to create a unique identity.
Launched in 2024, "Rendez-vous – Culinary Rendezvous" is where Michelin-starred guest chefs will collaborate with Chef Charles Degrendele to bring unique culinary experiences to diners at Metropole Hanoi.
This season, inspiration from Vietnamese honey – from the highlands to the mountains – is incorporated into the menu as a new way of storytelling. It's not ostentatious or overt, but subtly permeates each dish like a layer of evocative flavor.
Launched in 2024,"Rendez-vous" – A Culinary RendezvousIt quickly became one of the most anticipated events for food lovers in Hanoi. More than just a gathering place for Michelin-starred chefs, it's also a space for personalized culinary experiences – private, limited, and collectible.
