La Maison 1888 is one of three new restaurants in Vietnam to receive one Michelin star by the world-famous culinary guide Michelin Guide at this year's ceremony on Thursday night.
Seif Hamdy, general manager of InterContinental Danang Sun Peninsula Resort, where the restaurant is located, said the restaurant always strove to bring the perfect culinary experience to diners.
“Receiving a prestigious Michelin star is an important milestone in the restaurant's journey,” Hamdy said.
The restaurant opened 11 years ago and is designed like an ancient French mansion in the Indochina style, located in the middle of the green space of a forest.
The restaurant is divided into many areas such as La Veranda with 24 seats, Buffalo Bar with 14 indoor seats and 30 outdoor seats.
The 14-seat table area with a panoramic view of the kitchen (pictured) is for diners to admire the cooking process. The restaurant also owns a private room with four seats and two rooms with 12 seats.
The restaurant serves a seasonal menu, offering French cuisine combining with local ingredients.
Must-try dishes include Hokkaido-style grilled scallops and Vietnamese boiled snails rolled in Italian cannelloni noodles.
In this photo is blue crab meat combined with wine, lemon mayonnaise and Kristal caviar.
The ingredients used to prepare dishes are all high-quality, such as foie gras from France. Foie gras is one of the most expensive dishes in the world.
On the menu, diners can also order salted sturgeon caviar, Wagyu beef tenderloin, black truffle mushrooms, and truffles.
The restaurant also serves vegetarian and pescatarian diet menus.
Behind the menu is Chef Pierre Gagnaire who holds the philosophy of embracing the diversity of global cuisine.
His love for Vietnam has a great influence on his culinary style at the restaurant. Accompanying Gagnaire is chef Florian Stein, who used to cook at the famous Le Chambard restaurant in Alsace of France.
The dishes at the restaurant are paired with wines selected by wine tasting expert and beverage manager Jimmy Chang (pictured).
The wine cellar at the restaurant has been awarded for seven consecutive years by Wine Spectator, one of the largest wine awards in the U.S.
The restaurant's menu changes seasonally. The original menu costs VND5 million (US$196) per person while Esprit Pierre Gagnaire menu costs VND6 million per person.
The vegetarian menu also has two sets with similar names costing VND4.2 million and VND4.8 million per person respectively.
