Sofitel Legend Metropole Hanoi: Vietnam’s Oldest Restaurant Welcomes Its Newest Chef
|
Sofitel Legend Metropole Hanoi: Vietnam’s Oldest Restaurant Welcomes Its Newest Chef
|
Category: Asia Pacific - Vietnam - Gourmet restaurants
- Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2010-03-23
Le Beaulieu at Sofitel Legend Metropole Hanoi updates intellectual capital
A Parisian chef who cut his first teeth in Asia at the Raffles Hotel Singapore joined the kitchen crew this week at Le Beaulieu, the oldest running restaurant in Vietnam.
Denis Groison’s appointment as chef de cuisine is part of a larger effort by the Sofitel Legend Metropole Hanoi to enhance its standing as one of the Asia’s greatest French restaurants.
Having been in operation since 1901, in the exact same place within the iconic hotel, Le Beaulieu reigns as the hotel’s flagship restaurant and is a complement to Spices Garden, a traditional Vietnamese eatery, and Angelina, a recently launched Italian restaurant that cultivates 21st Century chic.
“As Hanoi celebrates its 1,000-year history, we’re making investments in our own substantial history,” said Kai Speth, general manager of the hotel. “Le Beaulieu is a great French restaurant. We’re now wondering why we shouldn’t be known as the greatest French restaurant in all Asia.”
Groison is likely to help the cause. Prior to his year-long stint as chef de cuisines at the Raffles Grill, Groison was chef de cuisine at Le Dôme du Marais in Paris. He also served as sous chef at an establishment awarded two stars by the Michelin Guide, the Restaurant Guy Lassausaie.
He was chef at a brasserie in Paris, Le Café Doucet, and he grew up working in his family’s pâtisserie-confiserie, L’Arlequin.
All this was but preparation, says Groison, for the assignment he embarks upon this week.
“For as long as I’ve been cooking, I have been steering toward Vietnam,” said Groison. “Perhaps it’s the country’s association with France. Perhaps it’s the enormously rich culinary heritage. I’m not sure. But I am sure Le Beaulieu is exactly the place to be.”
|
|
