Michelin-star chef Raphael Le Mancq prepares to present his dish. (Photo: VNA) Hanoi (VNA) - Everwonder what it’s like to work under a renowned Michelin-star chef?
Michelin-star Frenchchef Raphael Le Mancq held a cooking class in Hanoi on March 19, featuring athree-course meal cooked with the freshest of ingredients he personally selectedand brought over from France.
Participants got to prepare all the cooking ingredients themselves, from themost basic of tasks like peeling and cutting vegetables to making caramelisedsauce. They also got to put the finishing touches on presenting the dishes theycooked.
With the French chef’s delegating style, the kitchen was busy with everyonedoing assigned jobs, unlike a typical cooking class in which students spendmost of their time watching, not doing much themselves.
Le Mancq’s menu included creamy asparagus with pan-seared pigeon followed byscallops in sarrasin butter with stewed carrots and mushrooms, and apple piewith salted butter caramel as desert.
He said he learned a lot from Vietnamese cooking through the years. “In Vietnam,people waste nothing when they cook,” said the French chef as he put all thevegetable skin in a mixer instead of throwing it away.
“As you can see I rarely use the trash bin. Nowadays, I use approximately 90 percentof the cooking ingredients given to me,” he said.
The French chef has come to Vietnam often in the last six years at theinvitation of his partner, Journey to the East, a Hanoi-based luxury travelcompany, to introduce and promote French gastronomy.
He has taken a liking to adding local herbs and spices to his haute cuisine.The finishing touch to the menu’s starter was a mix of black truffle on top ofthinly cuts of perilla and spring onion.
The French chef’s cooking will be featured in the upcoming Goute de France(Good France) event, which takes place on March 21 at Villa de Rose, 160 TuHoa, Tay Ho district in Hanoi.
Goute de France is a global event held annually in which chefs hailing fromover 150 countries and five continents cook their best dishes to showcase andcelebrate the excellence, diversity and modernity of French cuisine.-VNA
Michelin-star Frenchchef Raphael Le Mancq held a cooking class in Hanoi on March 19, featuring athree-course meal cooked with the freshest of ingredients he personally selectedand brought over from France.
Participants got to prepare all the cooking ingredients themselves, from themost basic of tasks like peeling and cutting vegetables to making caramelisedsauce. They also got to put the finishing touches on presenting the dishes theycooked.
With the French chef’s delegating style, the kitchen was busy with everyonedoing assigned jobs, unlike a typical cooking class in which students spendmost of their time watching, not doing much themselves.
Le Mancq’s menu included creamy asparagus with pan-seared pigeon followed byscallops in sarrasin butter with stewed carrots and mushrooms, and apple piewith salted butter caramel as desert.
He said he learned a lot from Vietnamese cooking through the years. “In Vietnam,people waste nothing when they cook,” said the French chef as he put all thevegetable skin in a mixer instead of throwing it away.
“As you can see I rarely use the trash bin. Nowadays, I use approximately 90 percentof the cooking ingredients given to me,” he said.
The French chef has come to Vietnam often in the last six years at theinvitation of his partner, Journey to the East, a Hanoi-based luxury travelcompany, to introduce and promote French gastronomy.
He has taken a liking to adding local herbs and spices to his haute cuisine.The finishing touch to the menu’s starter was a mix of black truffle on top ofthinly cuts of perilla and spring onion.
The French chef’s cooking will be featured in the upcoming Goute de France(Good France) event, which takes place on March 21 at Villa de Rose, 160 TuHoa, Tay Ho district in Hanoi.
Goute de France is a global event held annually in which chefs hailing fromover 150 countries and five continents cook their best dishes to showcase andcelebrate the excellence, diversity and modernity of French cuisine.-VNA
VNA
