Goût de France in Ho Chi Minh City brings French cuisine closer to Vietnam’s public

The event offered an opportunity to explore and celebrate the excellence of French gastronomy, with hands-on sessions led by French and Vietnamese experts from Ho Chi Minh City’s culinary and hospitality scene.

Under the guidance of chef Thao Na, founder of Maison des Rêves; Alain Pham, head chef and co-founder of Aiii House Saigon; and Nguyen Quoc Lap, chef at the French Residence under the Consulate General of France, participants prepared a full-course lunch including an appetizer, main course, and dessert.

Alain Pham’s appetizer featured scallop tartare with marinated multicolored tomatoes, tomato consommé, croutons, and Brillat-Savarin cheese.

Thao Na presented a main course of olive oil-confited black cod with bouillabaisse emulsion, fennel, and potato; while chef Lap concluded the meal with crêpes Suzette and vanilla Chantilly cream.

Meanwhile, a separate workshop led by Grégory Philippe, executive assistant manager at Hôtel des Arts Saigon – MGallery, introduced participants to the rules of service and table arrangement in the French style.

During the session, participants learned how to arrange tableware, place menus in the proper manner, and understand the principles behind these practices.

Through “Goût de France,” the Consulate General of France aims to highlight the importance of knowledge-sharing and skills transmission, while introducing French cuisine through an approachable lens.

Held at the French Residence, the event also provided a chance for the public to explore a symbolic venue that embodies the intersection of French heritage and cultural life in Ho Chi Minh City.

“I am really eager to open this place and make it more familiar or known to the public,” Étienne Ranaivoson, Consul General of France in Ho Chi Minh City, told Tuoi Tre News at the event.

“And it goes together with the idea of making French cuisine accessible to the wider public,” he added.

According to him, the event did not select participants based on an advanced knowledge of French cuisine or professional culinary training, but was open to the general public.

“The idea is really to make it more accessible so that people can get to know this kind of culinary practice, even as a first contact. It’s a very practical experience,” Ranaivoson said.

“My main hope is that the participants will enjoy it, test themselves, practice, and create good memories.

“And then, in the future, develop stronger relations between Vietnam and France,” he added.

“Goût de France” also serves as an occasion to honor individuals contributing to the development of French cuisine in Vietnam.

Many chefs at leading establishments in the country have been trained in France.

Chef Alain Pham told Tuoi Tre News that the event was a chance for him to express his gratitude to France for giving him the opportunity to study and work there.

“‘Goût de France’ is not just a culinary event,” he said. “I see it as a dialogue between French cuisine and Vietnamese culture.”

“It is also an opportunity for me to share both Vietnamese and French cultures with more people,” he added.

Speaking about his dish, Alain Pham said he aimed to reinterpret French cuisine into something that still carries its spirit while offering a more Vietnamese-influenced taste.

According to him, France and Vietnam share similarities in culinary preferences.

“The two cultures both have a deep appreciation for food,” he said, adding that both also share a rich diversity of ingredients, allowing chefs to make full use of local produce.