This is the opening activity of 'Culinary Season' within the series of French Lifestyle activities to celebrate the 50th anniversary of establishing diplomatic relations between France and Vietnam.
The program features the participation of chef Didier Corlou, chef Alain Nguyen, chef Thao Na and Dr. Tran Le Bao Chan.
Speakers shared during the discussion. From left to right: Chef Thao Na, Alain Nguyen, Dr. Tran Le Bao Chan, chef Didier Corlou.
Opening the discussion, chef Cam Thien Long performed a duck breast with mac mat leaf sauce - a unique and unprecedented combination.
Chef Cam Thien Long is currently Vice President of the Saigon Professional Chefs Association, Judge of domestic culinary competitions and Vietnam Ambassador of the Worldchefs Organization.
Chef Alain Nguyen (graduated from the famous French culinary school Ferrandi, after many years working at luxury restaurants and hotels in Paris in 2006, he returned to Vietnam to work at high-end resorts) commented: "There are too many similarities between the two countries, from the way of preparation to cooking techniques, which can be mentioned in dishes such as fried bananas, pork skin cakes, steamed dishes (like bird's nest), stuffed bitter melon, grilled lobster/oysters with cheese or even pho, beef noodle soup, crab noodle soup... Only the spices and ingredients are different."
Meanwhile, Thao Na (living and working in France for many years), with a solid foundation of knowledge, rich in cuisine with the sophistication in the decoration of French cuisine and ingredients that are typical of Vietnam such as mango, green plum, Tay Ninh shrimp salt... chef Thao Na has created high-class culinary experiences, with a unique style for connoisseurs to enjoy and received many compliments.
After many years of living and working in France with experience at the luxury restaurant Park Hyatt Paris Vendôme, Chef Thao Na is currently the head chef of Lavelle Library restaurant in Ho Chi Minh City.
Renowned French chef Didier Corlo (who has had the opportunity to explore cuisine and cook in many places around the world such as Africa, Polynesia, the Caribbean and Southeast Asia) shared: "For the past 15 years, I have been cooking pho with foie gras, replacing cinnamon with lemongrass and lemongrass. I bring French cooking techniques as well as French ingredients (olive oil, cheese, etc.) to Vietnamese dishes and choose typical, suitable ingredients of Vietnamese cuisine for French dishes." He praised Vietnamese cuisine as "pure, very good for health if used properly." Corlou also highly appreciated Vietnam's precious ingredient - fish sauce - "which enhances the flavor of dishes and makes Vietnamese cuisine unique."
Didier Corlou (second from right) once cooked for the King of Cambodia. In 1991, he was the first foreign chef to return to Vietnam after the war.
Some pictures from the event:
The food is impressively presented.
Fruit pancake.
Croissant.
The dishes are meticulously prepared with attractive colors and flavors.
Audiences enjoyed beautifully presented French dishes at the Sofitel Hotel.
The program was well received by the audience.
