Hors d’oeuvre/appetizer/starter and sides – small dishes that can start or accompany a meal.
Better known by its German name saurkraut, choucroute is quintessential to Alsatian cuisine. You may have heard of the iconic Alsatian ‘choucroute garnie’, which includes different cuts of meats and sausages. We often forget that the main ingredient of this dish is actually the ‘choucroute’ […]
A luxurious and incredibly umami black butter flavored with squid ink and fish sauce.
Stuffing inspired by Vietnamese flavors: with Vietnamese herbs, fish sauce, and five spice powder.
The essence of summer in salad form. Sweet, savory, acidic, crunchy – this salad has it all.
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.
Bắp xào is a beloved street food in Vietnam: succulent summer corn stir-fried with tiny shrimps or bacon bits, green onion, fish sauce, and butter.
Made from glutinous rice, it is soft and chewy – the texture is similar to but thicker than that of Japanese mochi. Commonly served with pork sausage or pork floss.