French and Vietnamese chefs will be given a platform to share their unique delicacies during an exceptional roundtable to be held in Ho Chi Minh City on March 23 as part of gastronomic exchanges between the two countries.
According to the organisers the French Institute in Vietnam, French and Vietnamese cuisines are widely considered to be among the best in the world, and the rendezvous of the chefs is expected to lead to an explosion of flavors and creativity.
Participants will discuss the contributions and borrowings from one cuisine to another, the combination of the two cuisines, local products, the perception of Vietnamese cuisine in France, as well as the borrowing of French in the Vietnamese culinary vocabulary.
The roundtable will be moderated by renowned French and Vietnamese chefs, including Didier Corlou, a master chef from France and owner of the restaurants “Sices Verticale” in Hanoi, and “Co Mai” in Hoi An, Alain Nguyen, a gourmet chef who graduated from the Ecole Supérieure de cuisine Française Ferrandi; and Thao Na, a chef at the Lavelle Library restaurant in Ho Chi Minh City.
Dr. Tran Le Bao Chan, professor of Literature and Head of the Translation-Interpretation sector of the French Department of the University of Pedagogy in Ho Chi Minh City, will also participate in the event.
The roundtable is open for free at the Sofitel Saigon Hotel. Visitors will have the chance to enjoy sampling different dishes and attend a cooking demonstration.
