VI
EN
This is the opening event of the 'Culinary Season', part of the French Lifestyle series of activities celebrating the 50th anniversary of diplomatic relations between France and Vietnam.
The program features presentations and insights from Chef Didier Corlou, Chef Alain Nguyen, Chef Thao Na, and Dr. Tran Le Bao Chan.
Speakers sharing their insights at the panel discussion. From left to right: Chef Thao Na, Alain Nguyen, Dr. Tran Le Bao Chan, Chef Didier Corlou.
To open the seminar, chef Cam Thien Long presented a demonstration of preparing duck breast with mac mat leaf sauce - a unique and unprecedented combination.
Chef Cam Thien Long currently holds the position of Vice President of the Saigon Professional Chefs Association, a judge in national culinary competitions, and a Vietnam Ambassador for Worldchefs Without Borders.
Chef Alain Nguyen (a graduate of the renowned French culinary school Ferrandi, who worked for many years in luxury restaurants and hotels in Paris before returning to Vietnam in 2006 to work in high-end resorts) commented: "There are so many similarities between the two countries, from the preparation methods to the cooking techniques. These can be seen in dishes like fried bananas, pork skin cake, steamed dishes (like bird's nest soup), stuffed bitter melon, grilled lobster/oysters with cheese, and even pho, beef noodle soup, and crab noodle soup… Only the spices and ingredients are different."
Meanwhile, Thao Na (who has lived and worked in France for many years), with her solid and extensive knowledge of cuisine and the refined presentation of French dishes combined with authentic Vietnamese ingredients such as mangoes, starfruit, and Tay Ninh shrimp salt, has created high-end, distinctive culinary experiences for discerning diners and received much praise.
Chef Thảo Na, after many years living and working in France and gaining experience at the luxurious Park Hyatt Paris Vendôme restaurant, is now 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 15 years, I have been cooking pho with foie gras, replacing cinnamon with lime leaves and lemongrass. I bring French cooking techniques and ingredients from France (olive oil, cheese, etc.) into Vietnamese dishes and choose characteristic and suitable ingredients of Vietnamese cuisine to incorporate into French dishes." He praised Vietnamese cuisine as "pure and very healthy if used correctly." Corlo also highly appreciated Vietnam's precious ingredient - fish sauce - "which enhances the flavor of dishes and makes Vietnamese cuisine unique."
Didier Corlou (second from the right) once cooked for the King of Cambodia. In 1991, he was the first foreign chef to return to Vietnam after the war.
Here are some photos from the event:
The dish was presented impressively.
Fruit pancake.
Croissant.
The dishes are meticulously prepared, with appealing colors and flavors.
Audiences enjoyed the beautifully presented French dishes at the Sofitel Hotel.
The program was well received by a large audience.
