I wrote this book for Vietnam

Published by NEW VIET GASTRONOMY Vietnam
About TAPAS & PINTXOS
Several famous Chefs have also made recipes...

Nice publication in MENLIFE Magazine

PASTA Tasting... With Chef David THAI

  Lunch at Cédric BECHADE de l'Auberge Basque

One of my favorite meal...
Fish Soup than Seafood plate.
Fish soup with very fresh small rock fish, mashed, and vegetable soup, with spice and herbs.
Seafood plate with a reduction of this soup, with a few Tursan Aoc white wine.

Creating a catalog of Tapas recipes (40)

100% the best popular recipes of San Sebastian, Bilbao, Barcelona and Valencia.

Ham & Wine in Vietnam with David Thai

One of the best Ham in Europe, from "Les Landes", Bayonne, Farmer et Black Gascon, 3 qualities ham produced by a family, in the small village of Vielle Tursan, in Tursan area, famous french gastronomy area. With a glass of Tursan AOC the Vietnamese enjoy it!

My New Article, about raw ham

Article about the best raw hams, in MENLIFE Magazine, Vietnam

Amazing NAMAN resort in Danang

Happy to collaborate with them...

Expérience Alain DUTOURNIER - In Hanoï. "PRESS CLUB"

 Egg and crab: Delicious!

Mango pie & Passion fruit sorbet: Perfect...

Training at PANDANUS Resort - Vietnam

Nice team, nice place...

André DAGUIN: ** MICHELIN

Meeting with Chef André DAGUIN, **MICHELIN now retired.

World famous Chef for his Duck specialties and foie gras.

Ouah... Breakfast EMIRATES in Dubaï

6 am: "I'm hungry, I did not eat on the plane, I was sleeping ..."
           "No problem..."
                                                                              Details: I was invited by friends ...

Foie Gras - Chassagne Montrachet 1er Cru 2011

Grilled Wagyu Beef  - Leoville Las Case 2009 (!)

Grand Conseil du Vin de Bordeaux - Commanderie de Bordeaux

Au Park Hyatt Saigon, diner gala du Grand Conseil des Vins de Bordeaux, Commanderie de Bordeaux.

Repas réussi, même si des détails auraient rehaussé son niveau; accueil, table, service et salle absolument parfait. Du grand professionnalisme de la part de cet établissement.

Vietnam interview

Link to Interview:

Wine in Vietnam

I'm at HOFEX 2017 Hong Kong

After FOODEX Shanghai and Tokyo, Food & Hotel Saïgon, it is HOFEX Hong Kong. It is very important for me to visit or participate on it. See, hear, taste, learn, compare, meet especially... The world changes very quickly ... Staying at home does not make it possible to understand it.

Everywhere you see it: Cutlery in the wrong way!

To take his spoon it is necessary to touch the others that one will put in mouth. Hello viruses, infections, diseases, microbes, fecal matter and urine... Durty, durty and durty... I'm tired and angry of seeing this everywhere or almost ...

Scallops, Sake sauce and Chanterelles & Langoustine flambée

My latest creation, Scallops grilled and Carpaccio, for Food & Hotel 2017

Saigon Most Trendy Restaurant : Pizza 4Ps

Extra ! General ambience, location, Food, drinks, service... Original restaurant is at Le Thanh Ton Str, second at Ben Thanh. Also in other cities. Yesterday night I was at Ben Thanh. 3 floors. Delicious...  In 2017 restaurant chain worldwide renowned, led by Japanese who make their own cheeses in Dalat. 

Mazzarella Suschi

Ouah ! In Vietnam, wines pairing with food! It is rare in this country where 90% of restaurants offer strong or too sweet wines from warm countries incompatible with food. Here good Chablis, Domaine Faiveley, Hugel, Pascal Jolivet... and Tursan AOC Esprit. Nice selection.

MAROU Chocolate shop in Ho Chi Minh City

Several months ago I talked about MAROU Chocolate: I love it. Today I went to the store, Calmette Street. 

They present the manufacture, various products and 12 chocolate cakes to taste. 

"Chocolate mousse" 125000.- Dong. Original presentation with these buttons on. It's a milk chocolate mousse, with a harder heart, and hard biscuit underneath. The mousse is very ordinary, almost tasteless. The biscuit is horrible: Hard and absolutely tasteless. It is very surprising that they can propose a cake like this... Note: 6/20 

Their chocolates are excellent, but they must make good use of them!

 Apparent cream... 

 Hard-dry biscuit tasteless...

"Paul" restaurant invents a new fish!

I like "Paul" Cie. In cities & shopping centers, train stations, airports, shopping they are all over the world, with good breads, good food, good cakes, good sandwiches, good service, beautiful spaces... Today I had fun! "Paul" announces "Mediterranean Salmon", but this fish does not exist at all! 

Incredible but true, see the photo, otherwise we would not believe... 

Atlantic or Pacific Salmon, yes, but Mediterranean, never. Hypothesis 1: Paul's marketing dpt saw in this "error" an opportunity to differentiate itself from other restaurants. Hypothesis 2: It is a translation error. In this case they do not reread the menus before printing them? Or the Manager in charge of it has a cultural lack in gastronomy, reason why he did leave this fault… "Saumon façon méditerranée" or "Saumon sauce méditerranéenne" OK, but "Saumon de Méditerranée" NO !
What annoys me are the thousands of Vietnamese who now will believe that there is a Mediterranean Salmon because a famous French Cie write it... My mission is also to denounce these errors on Gastronomy. Paul are not the only ones, and in general all is well with them. But this week in Vietnam I saw spanish Paleta sold for Iberico Ham, or the cheap Ardennes Ham sold for Parma Ham...  I will stop there because my list will be long ... 

Food & Hotel 2017: End

Cod in "Landes" white wine sauce.

Scallops with Chanterelles, in Sake-Yuzu sauce

Luc Dreger, A good and friendly Chef of the North West of France

Saint Mamet consultant.