'The Fine Dining Journey' at InterContinental Danang: a culinary feast without borders

10/26/2023 5:08 PM PV Print article

ANTD.VN - For the first time, and only during the two time slots of 5:30 p.m. and 7:30 p.m. on October 29, La Maison 1888 - InterContinental Danang Sun Peninsula Resort and Hibana by Koki - Capella Hanoi will bring the performance "High-class culinary journey" combining the quintessence of French and Japanese cuisine, carefully "compiled" by the two restaurant "conductors".

“The Gourmet Journey” is a one-of-a-kind party marking the first collaboration between chef Florian Stein from La Maison 1888 of InterContinental Danang Sun Peninsula Resort – Top 10 best restaurants in the world voted by CNN, one of the 2,000 best restaurants in the world honored by “50 Best Discovery” and chef Yamaguchi Hiroshi from Hibana by Koki - Michelin-starred restaurant located in Capella Hanoi hotel.

Chef Florian Stein - The "fire keeper" of La Maison 1888 Restaurant

Chef Florian Stein is known for his culinary creativity and impressive cooking skills in many “kitchens” around the world, notably Le Chambard restaurant in Alsace, recently honored in the top 50 best restaurants in the world. Meanwhile, Yamaguchi Hiroshi is a master of Teppanyaki with cooking techniques on teppan stoves (metal grills) - Japanese culinary art. He always strives to bring tailor-made experiences to each diner with exclusive ingredients.

Chef Yamaguchi Hiroshi is a master of Teppanyaki

The party is a rare occasion for the two chefs to bring diners the opportunity to experience the ultimate fusion of French and Japanese cuisine at La Maison 1888 restaurant. Inspired by the life of the Indochina aristocracy in 1888, this is the first and only French restaurant in Vietnam to have collaborated with the famous 3-star Michelin chef Pierre Gagnaire, considered a desirable destination for those who are passionate about fusion cuisine - a famous style that harmoniously combines different cuisines, creating unique and creative recipes that transcend all boundaries.

La Maison 1888 Restaurant is the dream destination for those who are passionate about fusion cuisine.

From premium and fresh ingredients, "conductors" Florian and Yamaguchi will "compile" the most characteristic flavors of Eastern and Western cuisine, crystallizing into a menu of 7 high-class dishes that have never appeared anywhere else.

Opening the taste buds of diners right before the main party will be the "specialty" Canape dishes, which are always used by the French to start luxurious culinary parties. This will be a unique combination such as the fatty taste of duck liver with the fresh taste of watermelon soaked in a little Campari wine or the sweet taste of grilled eel on bread, delicately harmonized with Parmesan cheese and pickled lemon, bringing the perfect balance of taste for each diner.

The symphony of flavors continues with the natural sweetness of the tomato soup created by the subtle sweetness of caramelized fennel, while stracciatella cheese combines to add a smooth texture. The gentle warmth of green bell pepper cream and a special touch of candied raspberries will “playfully” stimulate the taste buds of diners before blending into the sweet “umami” flavors famous in Japanese cuisine.

The slow-cooked abalone is tender and succulent, coated in abalone liver sauce for a salty, sea-like flavor that stimulates the taste buds. The accompanying dish is Izumo juwari soba noodles, made with 100% buckwheat flour, which have a rich flavor and aroma. The spiny lobsters from Mie, a region in Japan famous for raising giant lobsters with a rich sweetness, are skillfully grilled in the traditional teppanyaki style - a style that has earned Yamaguchi kitchen and Hibana by Koki restaurant 1 Michelin star.

The dishes are served in a rhythmic succession of flavors with a variety of cooking methods to always satisfy the taste buds of diners. Therefore, the Sea Bass is uniquely prepared by the chef by blanching in olive oil, making the natural sea flavor in each piece of meat melt in the mouth. Red-claw prawns promise to be a luxurious highlight, with the harmony of local cuisine with premium Phu Quoc pepper, combined with tomato sauce and spinach, demonstrating the pinnacle of each diner's culinary experience.

Hibana by Koki's famous Yaeyama Kyori beef will be featured in the party's 7-course premium menu.

And to end this “Gourmet Food Journey”, it would be a mistake if the collaboration with chef Yamaguchi did not include the famous Yaeyama Kyori beef from the Yaeyama Islands in Okinawa that made Hibana by Koki famous. This “relaxed” beef is prepared in teppan style, creating a rich “umami” flavor that lingers when enjoyed. The dish is so famous that CNN once emphasized this culinary experience in the article Top 20 Hotels with the Best Michelin Star Restaurants in the World 2023.

In addition to the ability to magically lead the flavor, the ingredients are one of the highlights that make up the quality of a premium meal. The two chefs are extremely strict in choosing ingredients. Not only are they specially selected from typical and specialized production areas such as spiny lobster, yaeyama kyori beef, etc., the ingredients must be transported to ensure that they retain their original quality with the highest natural flavor.

Due to the selection of ingredients and the sophistication in preparation for only one day, October 29, the party will be limited to 14 guests in each time slot of 5:30 p.m. and 7:30 p.m. The cost of the party is VND 8,500,000 ++ / guest and VND 15,499,000 ++ when choosing the accompanying beverage package. Especially when choosing the accompanying beverage package, guests will also receive a 50% discount on all room types (except Villa and Penthouse) at InterContinental Danang.

The two chefs will continue their culinary exchange at Capella Hanoi on November 4.

After the party at La Maison 1888, Chef Florian Stein will go to Capella Hanoi Hotel to continue the culinary exchange with Chef Yamaguchi on November 4, promising to be a highlight of French - Japanese culinary quintessence in the heart of the capital.

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