Fine Dining - More than just high-end cuisine

The legend of Auguste Escoffier and the birth of Fine Dining

The concept of 'restaurant' actually only began in the late 1700s, during the French Revolution. Originally, 'restaurants' were simply dining areas in inns for the common people, while the aristocracy always had private chefs serving at home. Only those who cooked for royalty and the nobility possessed the skill to be called chefs. After the French Revolution, the aristocracy collapsed, and many talented chefs became unemployed. At this point, they began seeking work in restaurants, offering more elaborate and complex menus, rather than simply serving customers a basic soup as before. This was the beginning of 'fine dining' restaurants.

Fine dining was developed and popularized worldwide in the early 20th century thanks to the culinary legend Auguste Escoffier (1846-1935) – the father of contemporary fine dining (The Father of Haute Cuisine). Famous for simplifying and refining French cuisine, he also invented many of today's classic sauces: tomato sauce for pasta, espagnole brown sugar sauce for BBQ dishes, béchamel sauce for fish and chicken, and hollandaise cream sauce for eggs.

Instead of serving all the dishes ordered at once, as was traditionally done, Escoffier separated the dishes and served them individually à la carte, as we are familiar with today. This prevented the food from becoming messy and overflowing the table. He also introduced the Brigade kitchen management system, where each chef (Chef de Brigade) was responsible for a specific area of ​​work, such as Saucier (the chef in charge of sauces), Rotisseur and Grillardin (specializing in grilling meat), and Poissonier (specializing in preparing fish). The book...Le Guide CulinaireComprising over 5000 menus created by Escoffier, it remains a comprehensive encyclopedia in the culinary world.

Indeed, as German King Kaiser Wilhelm II once said after being served by Escoffier on the SS Imperator:"I am the king of Germany, and you are the king of gastronomy!"Escoffier's talent transcended the borders of France; the fine dining style he developed gradually reached other cultures from Europe to Asia. At this point, enjoying a fine dining experience was not simply about savoring the flavors of dishes prepared by top chefs, but also about a refined and elegant lifestyle, not for those in a hurry.

Fine Dining in Vietnamese Culture

Vietnamese culture is not lacking in high-class banquets, but traditional Vietnamese banquets are often elaborate, meticulous, and complex, from the preparation of ingredients to the decoration, presentation, and enjoyment. Street food beloved by food enthusiasts worldwide, such as banh mi, banh dap, and tofu in sugar syrup, rarely appear on large banquet tables. Therefore, when adopting the spirit of "simplifying everything" in international high cuisine, these familiar, simple dishes are gradually being incorporated with new variations. It's easy to understand why one of the most popular culinary trends in Vietnam today is...fine diningTransforming Vietnamese cuisine into an international style.

One notable place to experience fine dining in Vietnam is Vietnam House. Built in 1910, the house boasts a classic Indochine style with its hand-pulled elevator, veranda, and light green wooden windows against a yellow brick wall. Vietnam House introduces diners to both delicious street food and traditional regional recipes with exciting modern twists, under the guidance of Chef Luke Nguyen, an Australian-Vietnamese chef well-known for the success of the Red Lantern Vietnamese restaurant chain in Surry Hills, author of the books Secrets Of The Red Lantern, The Songs of Sapa, Indochine, Luke Nguyen's Greater Mekong, and The Food Of Vietnam, and host of programs about Vietnamese cuisine, as well as how to enjoy traditional Vietnamese and Mekong River cuisine.

High-quality ingredients are a distinctive feature that creates the unique identity of Vietnam House. As Chef Luke Nguyen shared, he selects familiar, popular dishes and adds innovative variations to elevate them, such as Spring Rolls with Norwegian Salmon, black sesame, dill, and caviar; or Banh Dap with premium Iberico pork, handmade rice vermicelli, shrimp; or Beef Stew with Australian beef, accompanied by rosemary mushrooms and Italian black truffles…

Vietnamese cuisine doesn't focus on the highly aesthetic presentation of French or Japanese cuisine, but rather emphasizes the subtle blending of spices to create delicious dishes.fine diningVietnam House emphasizes the subtle, elegant beauty derived from small details harmoniously combined in color. Therefore, even the simplest dishes at Vietnam House, such as stir-fried rice noodles with vegetables, asparagus, and bok choy, are presented with sophistication, ensuring that the colors harmonize with the flavors.

Moreover, you can easily recognize that the recipes on the fine dining menu here are the result of careful planning about which dishes to serve first and which to serve last, so that the meal is not just an overwhelming amount of meat, but a harmonious blend of main courses and side dishes, combining the richness of meat and carbohydrates with the light and refreshing taste of green vegetables and soups. Creating a high-end culinary experience, Vietnam House elevates Vietnamese cuisine by applying the basic elements of classic French fine dining menus while transforming them to create a unique personality, showcasing the essence of traditional culinary recipes and constantly surprising those who love Vietnamese food.

Article: The Bamboo

The Thanh