Hotelier Indonesia
Scallop by Chef Vanessa Huang
Sofitel Legend Metropole Hanoi, just launched a special five-course “Metropole Culinary Stars Degustation Menu" at Le Beaulieu, featuring highlights from last month’s Culinary Stars event at the hotel (Oct. 6-13).
The meal begins with Scallops as prepared by Taiwanese chef Vanessa Huang, followed by Foie Gras as made by Le Beaulieu Chef Raphael Kinimo. The third course, Pigeon, comes from Hervé Rodriguez, the chef-owner of Michelin-starred MaSa restaurant in Paris. The next course, Wagyu Beef, hails from Michael Dyllong, the head chef of Michelin-starred Palmgarden in Dortmund, Germany. And for dessert, Tropical Delight, by pastry master Fabrice Danniel, features pineapple baba, coconut ice cream and mango passionfruit coulis.
The degustation menu is priced at 2,500,000 VND and will be offered until the end of the year.
Scallop by Chef Vanessa Huang
Sofitel Legend Metropole Hanoi, just launched a special five-course “Metropole Culinary Stars Degustation Menu" at Le Beaulieu, featuring highlights from last month’s Culinary Stars event at the hotel (Oct. 6-13).
The meal begins with Scallops as prepared by Taiwanese chef Vanessa Huang, followed by Foie Gras as made by Le Beaulieu Chef Raphael Kinimo. The third course, Pigeon, comes from Hervé Rodriguez, the chef-owner of Michelin-starred MaSa restaurant in Paris. The next course, Wagyu Beef, hails from Michael Dyllong, the head chef of Michelin-starred Palmgarden in Dortmund, Germany. And for dessert, Tropical Delight, by pastry master Fabrice Danniel, features pineapple baba, coconut ice cream and mango passionfruit coulis.
The degustation menu is priced at 2,500,000 VND and will be offered until the end of the year.
Pigeon by Chef Hervé Rodriguez
Metropole Culinary Stars Degustation Menu
#food #hotelierindo #indonesia #hotelierindonesia #culinary #hotel #topfood
Dégustation is the careful, appreciative tasting of various food, focusing on the gustatory system, the senses, high culinary art and good company. Dégustation is more likely to involve sampling small portions of all of a chef's signature dishes in one sitting. Usually consisting of eight or more courses, it may be accompanied by a matching wine degustation which complements each dish.[1]
Wagyu Beef by Chef Michael Dyllong
Metropole Culinary Stars Degustation Menu
#food #hotelierindo #indonesia #hotelierindonesia #culinary #hotel #topfood
Dégustation is the careful, appreciative tasting of various food, focusing on the gustatory system, the senses, high culinary art and good company. Dégustation is more likely to involve sampling small portions of all of a chef's signature dishes in one sitting. Usually consisting of eight or more courses, it may be accompanied by a matching wine degustation which complements each dish.[1]
