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The Culinary World of Escoffier_Vietnam master 1658896115 DEIASIA-PACIFIC THE CULINARY WORLD OF AUGUSTE ESCOFFIER An inspiring perspective by his disciples Auguste Escoffier wrote eight landmark books, including his most famous, Le Guide Culinaire which is still used today and has over 5000 recipes. He was the first to highlight fresh, wholesome ingredients from farm to table. We are pleased to present a modern, regional approach to Escoffier Culinary Guidebook, by 13 Disciples delegations of Asia-Pacific, each publishing its own cookbook. 130 Chefs participated in the elaboration of these masterpieces, offering their innovative twists to traditional recipes More than 200 recipes, to replicate at home or in your restaurant, with three levels of difficulties, step-by-step methods, chef's tips, plated dish photos, and sommelier's wine pairing, presenting various wines from the old to the new world. For cocktail lovers, discover a variety of modernized standards, with 50 unique concoctions to surprise every taste bud. Good food is the foundation of genuine happiness! (Auguste Escoffier) Robert Fontana (President Disciples Escoffier Asia-Pacific) VIETNAM Vietnam byLe Petit Futé Photo courtesy of Le Petit Futé - Photopgraphy by Marvin VIETNAM Ideally located at the crossroads of Southeast Asia, Vietnam is a travel destination that has remained authentic while undergoing a tremendous economic and cultural transformation over the past 20 years. A great asset for tourism and for those who wish to discover this beautiful country, especially since the new Asian dragon benefits from an extraordinary variety of landscapes and a precious historical heritage, a melting pot of civilizations and multiple influences whether in northern Vietnam or southern Vietnam. You can then enjoy them during your stay in Vietnam by going off the beaten track and making different tours in the country by choosing the best time for it (and a good tourist guide). Terraced rice fields, bamboo forests, heavenly white sandy beaches, breathtaking waterfalls, marble mountains, majestic temples, colourful markets like Muong Khuong, Vietnam knows how to receive, all packed under a bright sun and in a lush tropical vegetation. Whether you are going to Vietnam for your honeymoon, a family trip or a luxury trip, there are many must-see sites to discover with your Vietnamese tour guide: from baie d'Hạlong the Mekong Delta, Hanoi, the millenary capital, to Hồ Chí Minh-Ville (ex-Saigon), the economic lung of the South, the imperial city of Huê listed as a UNESCO World Heritage Site, the remains of the Champah kingdoms, the river of perfumes to the Cham Islands. Vietnam is committed to ecotourism and will dazzle you beyond its traditional cuisine, which is also very diverse from one region to another and illustrated by the many Vietnamese culinary specialties. One thing is for sure, you will come back delighted by your trip to Vietnam. Best restaurants in Vietnam by Le Petit Futé About the Delegation Photo courtesy of Le Petit Futé - Photopgraphy by Author's Image DISCIPLES ESCOFFIER VIETNAM DELEGATION Bureau Members Bureau Members Disciples Escoffier Vietnam Sakal Phoeung President Raphaël Kinimo Vice President Rebecca Bauden General Secretary Daniel Hampele Treasury Sponsors THANK YOU! We would like to express our gratitude to all sponsors. Thank you so much for your interest in partnering with our organization! We are thrilled that you have showed interest in supporting us. Your sponsorship makes it possible for us to create our project. As a sponsor, your contribution is vital to continue our important work. We cannot succeed without the generosity of supporters like you. And we hope that the extra exposure you've received with your involvement will translate to considerable new business. Sponsorships are a win/win for everyone involved! Platinum Gold Silver Bronze Acknowledgements Acknowledgements credits & copyrights We would like to thank the 13 Disciples Escoffier Delegations in Asia-Pacific and all the contributors, for making this cookbook one of a kind. We hereby acknowledge the following people and organizations for their contributions to the cookbooks: - Project Director: Robert Fontana (Disciples Escoffier Asia-Pacific) - Managing Director: Hualing Guan (ICDE China) - Managing Editor: Richard Gillet (Thalias Hospitality) - Editor / Photo Editing: Yann Mandigou (Dine & Wine Bali) - Video Editing: Adrien (Disciples Escoffier Asia-Pacific) - Country presentation & photo: Courtesy of Le Petit Futé travel guide - Design & Layout: omnibook.com Links to other sites From time to time, we might provide links to other websites, not owned or controlled by Disciples Escoffier APAC. We cannot, however, be responsible for the privacy practices used by other website owners or the content or accuracy of those other websites. Copyright ©2022 by Disciples Escoffier Asia-Pacific | All Rights Reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including photocopying, recording, taping, or by any information storage retrieval system without the written permission of the publisher except in the case of brief quotations embodied in critical articles and reviews. Published by: omnibook.com for Disciples Escoffier Asia-Pacific Contributors Contributors MEET THE CHEFS Disciples Escoffier Vietnam Escoffier left a legacy of culinary writings and recipes that are indispensable to modern cook and remains perhaps the foremost name in French cuisine. Not a chef in the world ignores the savoir-faire of Escoffier. Discover all participants, Chefs, Sommeliers & Mixologists, their background, current establishments, and a short Q&A session for a deeper understanding of their culinary vision. Thanks to all who participated in the realization of this project! Truong Vu Truong Vu Chef Recipes Salmon Coulibiac 2 Restaurant Ola Ola Restaurant Located in a new urban area – La Vida Residences, quickly made its imprint and became one of the most popular Mediterranean-style restaurants in Vung Tau city. OLA OLA offers a space to experience varied cuisines made from fresh local ingredients, suited for each occasion and different demands, from inside space, exclusive VIP rooms, to the spacious garden, with modern and pleasant architecture. The open kitchen area, in particular, will be an exciting experience for customers to appreciate the process and method of making distinctive meals. Address 299 đường Ba Tháng Hai, Phường 12, TP. Vũng Tàu Vietnam Biography The story began with his mother’s birthday. Little Truong Vu made himself a birthday cake as a gift to his mom. The cake failed, but that was the happiest day for her, he said. And then, just by then, the fire of the passion was first set, promising to himself: “I will be a professional Chef”. - Graduated SaiGontourist Hospitality College technical specialist of culinary in 2015. - Second-best young Talent Escoffier Asia 2018 (Hong Kong) - Champion young Talent Escoffier Vietnam 2018 Chef Vu started working as a commis in 2013 at Equatorial Hotel Ho Chi Minh City, after 2 years’ work in the hotel he move to some restaurant and work at demi to sous-chef. Special in those restaurants must mention the Stoker woodfired grill & bar. More than a grill, more than a steakhouse, Stoker is a unique fixture on Vietnam’s dining scene for those that like meats well prepared and expertly cooked. They have a dry-aging room, and organize special set menus with wine pairings. After 2 years working as a sous-chef there, Chef Truong moved to P'ti Saigon to work as a chef the cuisine. That is the festive Dining Concept opened by Chef Sakal Phoeung, one of the most famous Chef in Vietnam. In there they sold the a la carte menu with set lunch change every day, a lot of lots of activities took place such as guest chef, star Michelin chef, special set menu, cooking class, brunch, ladies' night, and all sort of events. Until now Chef Truong Vu work for Ola Ola corporation as Executive Chef. Ola Ola restaurant-bar & coffee inside the Lavida Residences. It's like a resort with many villas and adjoining townhouses. Ola Ola offers a Mediterranean style restaurant, coffee with cake cabinet, bar, and pizza corner. In parallel with his work, he participates in all Escoffier activities. Chef Talk What is your cuisine style and philosophy? Classic combined with modern. What inspires your cuisine? Always learning and looking for new ingredients and techniques. What prompted you to become a chef? Learn more the cuisine of the world and cook delicious food. What is your favorite local ingredient? And why? Sichuan Pepper, I love to mix & use it as pastry ingredients. Which chef is your model? And why? Chef Daniel Humm, because his style and dishes are simple but full delicate. How important is Escoffier for you? He taught me how to make ancient dishes and classic culinary techniques. What is your top 3 Escoffier’s recipe? Salmon Coulibiac | Boeuf Bourguignon | Soufflé Grand Marnier Why did you join DEI? It's the most prestigious organization I've ever known. Previous / Next Phone +84933022569 Recipes 1. Salmon Coulibiac Coulibiac de Saumon Salmon Coulibiac Chef Truong Vu Difficulty 90mn 10 persons Ingredients Ingredients Quantity Unit Salmon Fillet 1000 gr Vietnamese Rice 200 gr Cooking cream Président 50 gr Egg 2 pcs Butter Mushroom 500 gr Shallot 150 gr Butter Président 30 gr Spinach 400 gr Quail Egg 16 pcs Puff Pastry 1000 gr Salt Noted White Pepper Noted Method Step 1 RICE & SPINACH - Vietnamese Rice: 200gr - Water: 220ml - Spinach : 400gr Rinse the rice 2-3 times and let it dry. Add rice and water to the pot and cook on low heat. When the water evaporated, cover the pot and let it steam. Blanch the water spinach and shock in ice water to keep the color. Chop the spinach and mix with the cooked rice, seasoning to taste. Put in the 28.5x6 mold and keep in freezer Step 2 SALMON FILLETS Fillet the Salmon and take out the skin. Using the nicest fillet for the Salmon (28,5x6) wrap with the seaweed. Keep in the freezer to firm up. Step 3 SALMON MOUSSE - Salmon: 300gr - Salt: 3gr - Cooking cream: 50gr - Egg: 1 pc Blend all the ingredients, put in a piping bag, and keep in the fridge. Step 4 SAUTEED MUSHROOM - Button mushroom: 500gr (blended) - Shallot: 150gr - Salt: 5gr - Butter: 30gr Heat up the pan to medium-high heat, and stir fry shallot until soft and aromatic. Next, add the blended mushroom add cook till all water evaporated and smells fragrant—seasoning to taste. Put mushroom mixture in the baking mold size 28,5x6. Keep in the freezer. Step 5 Boil quail egg for 6 minutes, peel and keep in the chiller. Step 6 Puff pastry: 1kg Roll the puff pastry to the thickness of 3mm. Divided into 2 pieces of 47x27 and 31x7.5 For the 47x27: Arrange in the mold. Layer with the Mushroom mixture first, followed by the salmon fillet, a layer of seaweed paper salmon fillet, salmon mousse, quail eggs and finally spinach rice. At the top cover with the layer of 31x7.5 puff pastry. Glazed the top with egg yolk wash. Roll another piece of puff pastry 2mm thick and the size of 31x7.5. I am using the knife to make decorations. Put it on top of the dish and cover it with egg wash. Bake at 230°C for 12 minutes and turndown 190°C for 7 minutes check for salmon fillet at 45 degrees. Plating Present the prepared ingredients, arranged as the picture. Sommelier Advice Previous Next Previous / Next