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| Danang -
Vietnam |
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Merit
January
31st - 2007 |
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4 Stars
& 4 Stripes
Overall - 'Cuisine & Service' |
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The Ultimate
Award:
Seven Stars and Stripes® |
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| We entered the Café Indochine via open-air
verandas, by passing through the inner courtyard with the inspiring rectangular
water feature, flanked by gently swaying palm trees. We were enchanted by the
warm glow of the red candles already lit enhancing the colors of the polished
wood and the red and golden runners over crisp white table linens. As the host
Ms. Nquyen thi thuy Phetong guided us with a charming smile to our table for
two at the window, I had a feeling that the excitement of a day full of
discoveries would escalate in an equally exciting culinary finale here at
Furama’s signature restaurant. Lazy moving overhead fans evoked the aura
of French Colonial Vietnam mingling the grace of a bygone era with the
sophistication of the present day. |
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| The ambiance has been successfully supported by a few
carefully placed period furnishings, as we found, a great place for an intimate
dinner rendezvous. The very first gesture of the host was reaching us a basket
with scented ice-cold towels; than an assortment of freshly baked, crisp breads
and butter followed instantly. Old photographs and memorabilia on the walls
enhanced the charm of this inviting place, while the French windows released
the views of the palm trees which were dressed with thousands of sparkling
little white lights. Guests can also take pleasure in a wide range of
international and pan-Asian cuisines served by staff in neat traditional
‘ao dai’ uniforms. Menus are also available in Vietnamese, Chinese,
Malay, Thai, Indian and Indonesian. Culinary delights may be prepared in an
open show kitchens or on the BBQ. |
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| The first course was a
pleasing presentation of a pan-seared Foie Gras on crispy Wonton with Goat
Cheese and Field Greens; finished to perfection, served with an exotic
Singapore Glaze and tasteful Saffron Oil. Followed by a Lemon Grass infused
Pumpkin Soup, served in a deep soup bowl with flaked Crabmeat, very carefully
spiced with hints of Coriander. I must applause the chef for his creativeness
in presentation. Our third course was presented as Steamed NHA Trang Asian
Lobster. Succulent to the last bites with a Vietnamese style Beurre Blanc,
Pinapple Brunoise and an enticingly exotic Asian Pesto; a great honor for a
local Lobster Tail. Pouilly - Fuissé - Beaune France by Bouchard Aine
& Fils Grand Vin de Bourgundy 2003, a rich, elegant dry wine. The regions
has reputation of rich limestone content in the soil. A perfect match!
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“His artful use of produce, herbs and spices draw attention to
his cuisine -
bringing forth delicate dishes which are delicious, visually
appealing, while light in the core.” ~ TB |
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| Than a Mandarin Sorbet was served (a little too cold)
to clear our palates and to set the tone for the celebration of the evening. A
couple of grilled-as- ordered Australian Lamp Chops arrived with a light
minted, tangy Red Current Sauce to-die-for. Most Australian Lamb is the product
of a natural, free-range environment; this full-flavored meet was the most
tender cut and seasoned to perfection with hints of roasted garlic. The wine: A
Chateau Lamothe - Cissac, Haut-Medoc 2001 Cru Bourgeois. A masterpiece of
French wine making from the area of Médoc, Bordeaux. A perfect match for
perfect meat with its dark-red, intensive aroma of cherries and hints of
vanilla. All wines that were served during the meal were carefully pared and
evidenced the fine taste. |
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No romantic dinner would be
perfect without a special dessert and what came next deserves a standing
ovation. The Chocolate Roulade was uncompromising in flavor, texture and its
ingredients and plain irresistible. But the grand finale ‘The Little
Chocolate Rickshaw’ (though not edible), carrying little chilled Belgian
Chocolate Pralines, were so playful, so infinite in its detail, that we must
mention this. Bravo! |
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| You may visit the Furama on any given night and stop
at the Hai Van Lounge for Cocktails, aperitifs, before and after dinner drinks.
Here we met with GM Sean Halliday for a couple of night caps in the form of a
glass of champagne and a cognac by Moyet, both products of France. The leading
sommeliers and cognac connoisseurs around the world are worshipping Moyet.
Halliday started his career with the esteemed Savoy Group of London and has
since then worked in luxury hotels in London, Phuket, Dubai, the Caspian Sea,
including Le Meridien Phuket which was voted one of the Asia’s top five
resorts during his tenure. The first time he came to Danang he was captivated
by the picturesque beach and the architecture of the resort, said
Halliday. |
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| 2007
Award-Hand-Out at Cafe Indochine |
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| Executive Chef Nick Storie is directing at the Furama
since 2001, an English man of Australian nationality, who creates delectable
Vietnamese - International style cuisine. His cusine indeed delights the palate
with his creative pairing of local and international seafoods, meats, colorful
fruits and vegetables. Restaurant director is Mr. Nguyen Thanh Hoa, a
well-dressed, eloquent native gentleman, eager to achieve. |
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by
Thorsten & Simone Buehrmann
Editor: Ingrid Lemme
Editor-in-Chief: John Lomitola |
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| © 2006 ~ Seven Stars and Stripes, Inc. |
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