Stuffing inspired by Vietnamese flavors: with Vietnamese herbs, fish sauce, and five spice powder.
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Bibeleskaes • Alsatian cream sauce with potatoes and charcuterie
An Alsatian specialty: a creamy sauce served with potatoes and cold cuts of your choice.
Cà chua nhồi thịt • Vietnamese pork-stuffed tomatoes
Juicy tomatoes are with the classic Vietnamese filling of pork, shiitake and wood-ear mushrooms. The result is a wonderful combination of sweetness and acidity from the tomatoes, umami from the meat, and great textures and aroma from the mushrooms.
Sữa chua nếp cẩm • Vietnamese yogurt with black sticky rice
A cooling, creamy, fragrant, and gently sweet dessert with a fun bouncy texture from the black glutinous rice.
Bánh bèo • Vietnamese “Duckweed” steamed rice cakes
These Huế rice cakes are steamed in small round ceramic dishes, then topped with mung beans, shrimp floss, pork crackling, and scallion oil.
Thịt đông • Vietnamese pork aspic (meat jelly)
An aspic (meat jelly) from the Northern region of Vietnam. It is traditionally made and served in the winter, especially for Tết. The main ingredients for this dish are pork, wood-ear mushrooms, and shiitake mushrooms.
Bûche de Noël au citron meringuée • Lemon-cream meringue Yule log
Our Bûche de Noël is a not-so-traditional Yule log: rolled sponge cake with a tangy lemon-cream filling, covered in torched meringue.
Canh hẹ đậu phụ thịt bằm • Chive and tofu soup with minced pork
This chive and tofu soup is a classic. It is delicious and flavorful thanks to the natural flavors of the chives, yet incredibly easy and quick to make.
Canh cà bung • Vietnamese eggplant soup
A simple but flavorful and comforting soup from Northern Vietnam- traditionally made with eggplant, tomato, fried tofu, and pork (but can easily be veganized). What makes this soup really special is the tía tô – purple perilla leaves.