This month, Chef Peter Cuong Franklin from Viet Kitchen & Bar and Chef Patrick Goubier from La Table de Patrick are making it easy for us to experience the best of both worlds with their exclusive culinary crossover. The two chefs have teamed up to create a unique menu with the best of Vietnamese and French cuisines, paying tribute to the century-long sharing of culinary and cultural history between Hanoi and Paris.
Chef Peter Cuong Franklin (Viet Kitchen & Bar) and Chef Patrick Goubier (La Table de Patrick)
A French colony for well over 60 years, Parisian influence extends far beyond just baguettes in Banh Mis, something Chef Patrick is no stranger to. Having lived and worked in Vietnam, much of his time was spent researching the country's street food and culture. While Chef Peter was trained in French cooking at Le Cordon Blue, his passion lies more so in Asian cuisine.
Highlights of the 6-course degustation menu include the langoustine & mango carpaccio, flavoured with lime coconut sauce and rice paddy herbs and the fondant au chocolat with French chocolate, Saigon cinnamon, kumquat and coconut ice cream.
Langoustine & Mango Carpaccio
Fondant au Chocolat
The centerpiece of the menu is the Vietnamese pot au fue, inspired by the prevailing theory that Vietnam's iconic dish, pho, has roots in the classic French pot au fue soup of beef and vegetables cooked in a large pot.
Vietnamese Pot Au Fue
This crossover menu is priced at $588 per person and will be available on April 18–30 at both Viet Kitchen and La Table. In celebration of Le French May, the menu will also be available a la carte at Viet Kitchen from May 1-31. A special Sancerre wine pairing is also offered during dinner.
Tel: 2806 2068
Address: Lobby, Nexxus Building, 41 Connaught Road, Central, Hong Kong
Tel: 2541 1401 Address: 6/F Cheung Hing Commercial Building, 37-43 Cochrane St, Central, Hong Kong