La Badiane

Posté le Mercredi 25 août 2010

Launched in December 2008, already credited with a “New York Times” review, widely popular amongst Hanoi expats and the Vietnamese community, “La Badiane” is the result of an association between three friends with complementary professional skills and experiences. The combination of their ideas and concepts has positioned “La Badiane” as one of the best restaurants in Hanoi.

Anthony Balenci and his team will welcome you in an elegant and sophisticated venue to which Minh Spielmann has brought a particular touch. Surrounded by plants with walls predominantly white alternating with carefully chosen vivid colors, and natural light, the place provides patrons with a harmonious environment. One is surrounded with a feeling of calm and purity, a peaceful rest for our senses… An open-sky corridor planted with luxuriant vegetation leads you towards the heart of the restaurant. One’s attention will be instantly caught by the multitude of perfumes and aromas flowing out of the front kitchen, like an invitation to gastronomy wander. Depending on your mood and weather permitting, you can choose to have your meal on an airy Patio, calm and convivial, surrounded with paintings and photographic works. For a more intimate setting surrounded with warmer colors you can have the choice of three dinning rooms located between the ground and first floor.

The Chef is an adept of ‘World Cuisine’. Model after the mixed race family he has built in Vietnam, Benjamin Rascalou’s dishes are the outcome of an encounter between continents and cultures; a subtle mélange of scents, tastes and spices. His menu reflects several years of training and professional collaboration with renowned French and International Chefs. Benjamin has worked with prestigious establishments like the “Lutetia” (****, Paris, 6th district), “l’Alcazar” (Paris, 6th district), and the “Taillevent” (***, Paris 8th district). His lunch menu, neat and sober, suggests a large choice of main courses and desserts such as « beef Carpaccio and grapefruit, French pommes allumettes, “fried sea bass, braised carrots in coriander seeds”, “roasted mango in garam massala, chocolate sauce”, “yoghurt mousse and crispy rice, passion fruit sauce”. The diner menu offers elaborately decorated dishes such as “grilled aubergine mille-feuilles”, “Parma ham, goat cheese & basil sauce”, “salmon tartar in pink pepper kumquat, whipped cream & pistachio”, “crispy chicken and scallops served with zabaglione lemon leaves”, “Australian tenderloin beef served with Gorgonzola cream, vegetable tian & matchstick potatoes”, “Fresh strawberries sauted in olive oil, balsamic deglaze, thyme perfume”, “Hot mellow Caraïbe dark chocolate, mint fantasy & vanilla ice cream”.

Minh Spielmann @ 8:10
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