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As part of the hotel’s quarterly Michelin Star Chef showcase, Sofitel Saigon Plaza is pleased to welcome 2-Star Michelin Chef Benoit Vidal during 13 – 18 November 2017.
Sofitel Saigon Plaza is offering gourmet lovers a new dining experience with the appointment of 2-Star Michelin Chef Benoit Vidal at L’Olivier restaurant. From the luxury Alpine and the height of French gastronomy, the 2-star Michelin Chef Benoit Vidal will showcase his culinary philosophy of “bringing the boundaries of normal culinary flavours to create something new”.
From 13 to 18 November, Chef Vidal will take over L’Olivier Restaurant to showcase his world-renowned mastery of culinary arts through an impeccable fine dining lunch & dinner menu featuring meticulously composed dishes such as Pan-fried St. Jacques scallops with half-salt butter; Roasted veal served with its juice infused with coffee seeds and hazelnuts, Veal's head candy served with creamy grilled mushrooms spiced with wasabi, Red tuna fillet and carrots reduction with ginger and orange peel oil and a variety of delectable desserts. On top of that, two special cooking classes led by Chef Vidal on 16 & 17 November are organized for participants looking to discover and experience the world of French gourmet cuisine in an exceptional way.
Chef Benoit Vidal describes his mission at Saigon as introducing to Sofitel Saigon Plaza’s food lovers the art of French gastronomic they would not have experienced previously. Enjoy the exciting and exclusive dining experiences by one of the top names in the international culinary world right at Sofitel Saigon Plaza. For more information or make reservation, please call (028) 3824 1555 or email firstname.lastname@example.org.
L’OLIVIER RESTAURANT - Level 2, Sofitel Saigon Plaza
COOKING CLASS - 16 & 17 Nov 2017
ABOUT TWO-STAR MICHELIN CHEF BENOIT VIDAL
Benoit Vidal has been working at “L’Atelier d'Edmond at Val D'Isère since 2011. Rewarded with a Michelin star in 2012 and a second star in 2015, he proposes you of delicious recipes inspired by the seasons. It takes you to the discovery of a cuisine, dotted with inventive notes to the reflection of the terroir.
During his career, Benoit Vidal was working in numerous Michelin star restaurants where he learned his know-how. In 2005, he took over the restaurant “Du Mas des Herbes Blanches Relais & Château” as Chef de Cuisine and after only one year of operation, he was rewarded for his first time with a Michelin star in 2006.