Cuốn bò quẩy: a creation inspired by several Vietnamese and Chinese dishes. Rice paper rolls filled with lemongrass-marinated beef, crispy fried dough stick, cucumber, carrot, lettuce, and herbs. Served with a sweet, tangy, savory sauce.
Bouncy dumplings from Alsace made from just flour, water, salt and eggs. Best paired with a hearty stew like Coq au Riesling.
These Huế rice cakes are steamed in small round ceramic dishes, then topped with mung beans, shrimp floss, pork crackling, and scallion oil.
Little cloud-like meringue islands floating on top of a custardy crème anglaise sauce.
A square glutinous rice cake filled pork belly and mung beans, wrapped and cooked in leaves. It is an absolute must-have for Tết, particularly in the North of Vietnam.
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.
Our Bûche de Noël is a not-so-traditional Yule log: rolled sponge cake with a tangy lemon-cream filling, covered in torched meringue.
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.
One of the most traditional recipe in French cuisine, and a typical fall and winter dish. Pot-au-feu is quintessential to modern French cuisine and is definitely one of our national dishes. Until the 18th century, this dish was exclusively regarded as “poor man’s food” before […]
Two food fanatics cooking and eating our way around the world. Born and raised in Vietnam and France, respectively, our obsessions with food are deeply ingrained in our DNAs.