La Tour d’Argent to take over Le Beaulieu in Hanoi this October

Sofitel welcomes a legend of French art de vivre to the cultural heart and soul of Vietnam as part of its Diamond Jubilee celebrations. The exclusive collaboration reflects Sofitel’s timeless DNA: a desire to empower encounters between cultures, people and ideas. 

La Tour d’Argent, the historic 400-year-old Parisian dining establishment, will fly into Hanoi for the first time in its history to stage a culinary takeover at Le Beaulieu, the French restaurant at Sofitel Legend Metropole Hanoi. Le Beaulieu dates from 1901 and was recently selected by the Michelin Guide, while Sofitel Legend Metropole Hanoi, is Southeast Asia’s first and only Sofitel Legend hotel.

A national landmark that has stood on the banks of the River Seine since 1582, La Tour d’Argent (The Silver Tower) is a pillar of French gastronomic heritage. Helmed by Executive Chef Yannick Franques, it has been awarded a Michelin star for its classic yet contemporary style of French cuisine. The hotel'sChef de Cuisine Charles Degrendele trained at La Tour d’Argent, further underscoring the connections between these icons.

From October 23 to 27, 2024, La Tour d’Argent's expert culinary team will craft a five-course lunch menu and an eight-course dinner in Hanoi. One highlight will be Caneton Freìdeìric Delair, a signature dish that pays tribute to Charlie Chaplin, who spent his honeymoon at Sofitel Legend Metropole Hanoi in 1936.

“We are particularly pleased with this collaboration with Sofitel, the world’s only French luxury hotel brand and ambassador of ‘savoir recevoir’* throughout the world. With our rich history and that of Sofitel Legend Metropole Hanoi, it’s easy to bring this unique experience to life, nourished by this encounter and supported by the expertise of our teams. The beauty and refinement of the setting particularly appealed to us, and echoed that of our Parisian home. It’s a promise for customers to live a unique and grandiose experience,” said André Terrail, owner of La Tour d’Argent.

Source: Sofitel. Le Beaulieu, Sofitel Legend Metropole Hanoi’s French restaurant, has been delighting guests in Vietnam’s capital city since 1901.

“La Tour d’Argent is a true icon of French gastronomy and we are delighted to welcome Chef Yannick Franques and his esteemed team to Sofitel Legend Metropole Hanoi. As we celebrate Sofitel’s Diamond Jubilee, we are showcasing the brand’s French zest all over the world and this includes our commitment to gastronomic excellence.

"From our new Haute Croissanterie concept to the fine-dining journeys at Le Beaulieu, we strive to showcase highly authentic and exquisite cuisine,” said Nicolas Gronier, VP Global Marketing of Sofitel and Sofitel Legend.

Details

Book the Tour d'Argent experience in Hanoi at +84 0243 826 6919 (extension 8200), by emailing Bang.Au@sofitel.com, or visit www.sofitel-legend-metropole-hanoi.com/. 

*The art of hospitality.

The Secret Garden by Zeekri offers takeaway menu for "Cov-Eid"

The Secret Garden (TSG) by Zeekri, the only halal French eatery in Singapore that marries food with flowers, is now offering the Cov-Eid Stay Home Takeaway Package. The takeaway menu, which includes free islandwide delivery, has sets for one at S$45, and sets for two at S$80. A Secret Platter goes from S$88 for the smaller portion. These prices are nett, with no extra charges.

The sets for one feature a soup, salad or starter; a main or pasta; a mocktail and a house dessert, while those for two allow diners to choose two from each category on the takeaway menu.

Source: TSG by Zeekri. Free islandwide delivery for TSG by Zeekri's Cov-Eid Stay Home Takeaway Package.

Source: TSG by Zeekri. TSG by Zeekri's Cov-Eid Stay Home Takeaway Package features both sets and platters.

 

Details:

Order through Instagram at @thesecretgardenbyzeekri or via WhatsApp at +65 9189 5663. Orders must be made by a day ahead for lunch, and by 12 pm for dinner on the same day.

The Secret Garden reveals what's within

The Secret Garden's story begins with a painting. Sukri Kadola, co-founder and Head of Marketing of The Secret Garden by Zeekri, spent part of 2020 painting an acrylic triptych of a hyper-real secret garden after the loss of a beloved pet. 

The Secret Garden, which takes pride of place within The Secret Garden by Zeekri. There are many Asian influences. The river is inspired by a water feature in Bishan Park, there is a tingkat (food carrier) on the picnic mat,while the human figures in the garden wear Asian-inspired timeless outfits. As a nod to the pandemic, the man is wearing a mask, and the lady holding one.

Kadola's cats feature in the painting, on the left and right. One is in a gazebo representing cat heaven. "Wherever she is, it's paradise for her," he said. 

He draws attention to how flowers from different climate zones feature in the painting, from sandpaper vine blooms on the gazebo to tulips, chrysanthemums and sunflowers.

"That's my idea of paradise, where everything goes. No limitations," said Kadola.

The name of the painting, The Secret Garden, became incorporated into the name of Kadola's dream 50-seater florist-brasserie. "Zeekri" is an amalgamation of the names of the two co-founders, "Zee" and "Sukri".

And just as flowers from different climates coexist in the painting, The Secret Garden: the brasserie offers the equally improbable, made real. The restaurant offers the best of what French cuisine has to offer, coupled with seasonal flowers from around the world.

"All of us have a romantic idea of how French cafes are - there is a certain romance about French cafes," Kadola said.

Kadola is no stranger to his two passions of restaurants and flowers. He has worked at the Malayan Council, and run his own florist, Bloem. The Secret Garden combines his interests handily (in a nod to the duality, Bloem's logo features a single hexagon, whereas The Secret Garden by Zeekri's logo has a double hexagon). 

"Florist cafes are very trendy," he said. "But very few florists (in a cafe) remain functional. We are a full-service florist."

The Secret Garden by Zeekri offers all-day dining, weekday high teas, and weekend brunches. Look out for French classics like pastries, chicken cordon bleu, and French onion soup. Secret Garden signature beverages include the Secret Garden mocktail and French butter beer. 

Blooming teas are also available. These are flower petals and tea leaves tied in such a way as to appear to "bloom" when placed in hot water. The blooming teas available include purple gomphrena, marigold and rose - in our tasting menu, we tried one called Pamela's peaches which incorporated carnations. 

French sodas that incorporate elderflower, blue pea and and vanilla are also on the menu.

In a tasting menu experience last month, this author (J) and a friend, (W) had the opportunity to try The Secret Garden by Zeekri's food. View more pictures of the food on Facebook. 

Truffle fries

Truffle fries.

W: The truffle fries basket was just nice for two. Just the right amount of truffles and crunch, and perfect for a rainy day. 

J: These arrived first. They were crispy and generously covered with cheese and truffle shavings. Quite addictive.

Wild mushroom soup

J: Fragrant and creamy, this soup benefits from the generous use of truffle oil that complements the taste of the mushroom.

W: The mushroom soup was so smooth and creamy. The croutons were nicely toasted and the quantity was perfect. The bread on the side made a nice dipping complement.

Avocado kale salad

J: The plating was incredible, it was almost too pretty to eat. The kale had been shredded and consolidated in the centre, then surrounded with little jewels of food - avocado puree islands with tiny plants, floating in a sea of black vinegar; walnuts, berries, and crispy baby anchovies. 

The honey citrus dressing was refreshing and had a hint of mint. It went well with the slightly crunchy kale and accompaniments.

W: The avocado salad was good too. The avocado and kale was so fresh, fragrant and smooth and it complements the salad. 

It had sprinkles of fried baby anchovies, sun-dried berries and walnuts to add texture to this delightful, easy-to-eat salad. 

Braised clams in lemongrass broth

Braised clams in lemongrass broth.

W: The clams were plump and fresh, not too overwhelming. The sliced bacon added a bit of texture to the dish. It's a light and fresh appetizer with thinly-sliced lemongrass which adds a hint of fragrant crunch. The toasted bread on the side also made a lovely dipping complement. 

J: Juicy clams and a mix of textures, with a complex clam flavour dominating the broth. The crusty bread was perfect for sopping up the last of the broth.

Baked Chilean seabass

W: The seabass was fresh and the fragrant rice bed was very flavourful. The baby potatoes and carrots were nicely seasoned and baked just right to stay moist.

J: The fish went perfectly with the rice and vegetables. 

Pasta aglio olio with smoked duck

W: The smoked duck aglio olio was light and not too garlicky. This dish has a slight spicy aftertaste thanks to the slices of chilli padi. The duck was moist and nicely seasoned to complement the pasta.

J: The pasta felt blah by itself, but sang when taken together with the slices of duck.

Dessert platter

J: This featured a selection of desserts from the display. My favourite was the shot glass creme brulee - smooth and just sweet enough.

W: The spread of desserts were also good. The peach pudding was fresh, creamy and smooth. The apple pastry was not too "floury" and bite-sized. The coconut shavings on the pandan gula melaka cake were light and not too overwhelming, which complemented the cake very well.

Pamela's peaches (blooming tea)

J: This was served in double-walled cups which feel cool to the touch, even if the tea is hot - sip, don't gulp. The fragrance of the tea dominated this flavour.  

W: It was aromatic and quite calming. It's best to continuously top it up with hot water to balance the strong brew.

Butter beer

J: This was served in a huge beer mug, so there is enough beer for two. The butterscotch flavour was clear. It's quite addictive. 

Kadola envisages the restaurant to be a sanctuary for diners, one where they cannot be disturbed. "It's somewhere to call your own, somewhere only you know," he suggested. 

But with such an exquisite story, who can blame anyone who wants to share it? The Secret Garden by Zeekri is at 19 Baghdad St, Singapore 199658.

Hashtag: #thesecretgardenbyzeekri

Fragrance Du Bois sets up popup at Singapore's Tangs

Source: Fragrance Du Bois.

Fragrance Du Bois has set up a popup at TANGS' flagship store in Singapore's Orchard Road shopping district, up till 4 September 2015. Making its second appearance of the year, the popup offers a firsthand experience of niche perfumery, and showcases Fragrance Du Bois' 100% pure, natural oud-based fragrances.

"We have observed a growing appetite for niche perfumery, and it's gratifying to note that at Fragrance Du Bois, we are perfectly placed to cater to a market that is increasing in sophistication. Returning to TANGS - one of the most recognised home-bred department stores in Singapore - gives us another great opportunity to increase brand recognition and to educate our customers on our philosophy, and, in particular, what sets us apart from the mainstream fragrance brands," said Nicola Parker, Brand Director of Fragrance Du Bois. 

Fragrance Du Bois, known as Parfums Du Bois in France and as Fragrance Du Bois in non-French speaking markets, works with French perfumers to create a full range of products, and also provides bespoke fragrance services. It has fragrance lounges in Dubai, Hong Kong, Thailand, Malaysia and Singapore. The company is acknowledged as the only fragrance brand in the world that guarantees the use of sustainably sourced, pure oud oil, obtained from its own plantations, all of which are managed by Asia Plantation Capital.

Asia Plantation Capital processes agarwood products in a sustainable manner. The company is committed to ensuring that the sternest ethical and legal standards are applied and adhered to at every stage of the production process - from the planting, growing, and harvesting of agarwood, all the way through to producing fine and exquisite oud oil.

This time around, the popup will feature some of the world's finest, niche, luxury fragrances in the shape of brands that share Fragrance Du Bois' standards and core values, namely Xerjoff, Parfums de Marly, Illuminum, House of Sillage, Isabey and Jovoy. These eminent brands are making their debuts in Southeast Asia, and are being sold exclusively at Fragrance Du Bois.

Immerse yourself in history and art at Apricot Hotel, Hanoi

Source: Apricot Hotel website.

With plans for a grand opening at the end of summer*, Hano’s newest luxury hotel, Apricot Hotel, has opened for business in the heart of Vietnam’s cultural and political capital. The 10-story Apricot Hotel building has enormous historical significance as it was formerly the Phú Gia Hotel, where the city’s movers and shakers have gathered since the 1920s.

With views of Hoan Kiem Lake and Hanoi’s Old Quarter at its doorstep, the luxury five-star hotel features 123 neo-classical rooms, two restaurants, a lobby lounge and cafe, rooftop bar, heated rooftop swimming pool, meeting facilities, spa and fitness centre.

“If we liken Hoan Kiem Lake to a stunning ring, our hotel aspires to be the gemstone atop that ring; Apricot Hotel is luxurious yet homely, intimate and cosy with personal butlers and bespoke services including dining in a private garden for certain room categories,” said Steve Tan, the hotel’s GM.

Apricot Hotel pays homage to art created by the nation’s master painters and contemporary up-and-comers. It showcases more than 600 original artworks in the lobby, corridors and rooms. Those by master painters include Nguyễn Dung’s Hát Ả Đào (Traditional Folk Singers) with its earthy colours, Mai Thứ’s Thiếu Nữ (Young Girl), and Phan Kế An’s Nhớ Một Chiều Tây Băc (Recalling One Late Afternoon in Tay Bac) that hints at the heroism of Vietnamese troops during the French-Vietnamese war.

Artists Bùi Hữu Hùng and Hồng Việt Dũng lead the charge on the contemporary front with golden-hued Nhã Nhạc (Royal Elegant Music) and Rừng Cọ (Palm Forest) respectively. The latter work’s muted tones bringing depth to a scene that seems devoid of human influence until the eye is drawn to a tiny boat in the foreground.

“Art is a gateway to the deepest, most profound depths of any culture,” said Steve Tan, the hotel’s GM. “At the same time we’re providing a stationary experience of accommodation, we’re going to take guests on an incredible journey through the history of Vietnamese art and culture.”

In addition to five categories of rooms and suites named Sketch, Canvas, Gallery, Masterpiece and Studio, the hotel’s L’Artiste restaurant boasts an open-style kitchen and menus reminiscent of an artist’s sketchbook while A’telier, located in the hotel lobby, serves a selection of teas from across the globe.

Opening promotional room rates start at VND2,399,128 ++ (USD 110++). A’telier’s Afternoon Tea for Two selection of freshly prepared mini-finger sandwiches, scones with clotted cream and preserves, homemade cakes. pastries and tea is priced at VND520,000++ (USD 23.90++).

*See this blog's definition for summer

Toyo Koda to elevate menus at Le Passage Mohkan Shan

Source: Le Passage Mohkan Shan website.

Le Passage Mohkan Shan (莫干山法国山居), the French country house hotel and restaurant in its own private tea plantation on the foothills of the bamboo-covered Moganshan* mountain in China, has appointed Toyo Koda as its new head chef. The hire is its latest move to establish the 40-room Le Passage Mohkan Shan as a culinary destination in Asia.

Chef Toyo, voted in 2013 as one of the Top 35 chefs in Asia by the San Pellegrino Restaurant Awards for his work as Head Chef at the French restaurant Franck in Shanghai, is expected to revolutionise menus with his experience from Japan, France and China. 

“Toyo is not a hotel chef, he’s a restaurant chef - that really fits our luxury country house profile,” says Christophe Peres, owner of Le Passage Mohkan Shan. “He is all about the creation, the product and ingredients. And what Moganshan has is an amazing wealth of seasonal and organic products that Toyo has free reign to explore.”

It is in the organic meat that Chef Toyo is really making his mark in the restaurant. "Guests can see a range of food items that have been crafted on the mountain from products locally-sourced and from across organic farms in China,” says Chef Toyo.

Prior to working in China from 2007, Chef Toyo spent 13 years honing his craft. He began at L’Ecole Culinaire Tsuji in Osaka, Japan and Lyon, France, then went on to work at Hotel Okura Tokyo-Fukuoka, Japan, Domaine de clairefontaine, Chonas l'amballa, Relais Loui XIII, Les Saveurs de Flora, Le Sens and Hotel Plaza athénée in Paris, France.

“Toyo has worked in some of France’s finest restaurants and has been on our radar for quite a number of years,” said Peres. "Chef Toyo has a very distinct way of creating French cuisine that is more modern and light – and that is his Japanese background shining through. He keeps the traditions of French cuisine but brings them to the 21st century. With his knowledge of working in China and his work with local produce, Chef Toyo’s food is an amazing blend of the best of three cultures.”

*Mount Mogan (莫干山) is in Zhejiang Province, China, 60 km from Hangzhou, capital of Zhejiang province.

A healthier French-Vietnamese option in Tanjong Pagar

Source: L'euphởriz. The L'euphởriz sautéed beef and spring rolls vermicelli salad (bún bò xào chả giò).

L'euphởriz, a Vietnamese restaurant in Singapore's Tanjong Pagar business district, is open for lunch and dinner.

"L'euphởriz" is a reference to the French-Vietnamese restaurant's origin – a play on the words "L'euphorie", meaning "euphoria" in French and "phở", the popular Vietnamese noodle soup, together with "riz", the word for rice in French.

The restaurant originated in Saigon, Vietnam, then moved to Paris and has contributed to the success of Parisian Vietnamese restaurant Dong Huong for the last 30 years.

A modern presentation of authentic Vietnamese cuisine, the menu consists of carefully crafted dishes based on a well-balanced mixture of fresh vegetables; aromatic herbs, premium meats and spices to achieve the finest taste possible. L'euphởriz prides itself on offering Vietnamese cuisine that is made without MSG, palm oil and less salt.

Source: L'euphởriz. The interior of the L'euphởriz  Vietnamese restaurant, AXA Tower, Singapore.

Interested?

Situated at the Anson Road entrance to Singapore’s AXA Tower, at 8 Shenton Way, L'euphởriz is short walk from the Tanjong Pagar MRT station. Call +65 6221 8785 for reservations. 

Michelin star chef Nicolas Isnard to cook at Singapore's Sofitel So Singapore

Source: Accor Hotels. Chef Isnard.

Xperience, the signature restaurant and bar at Sofitel So Singapore, welcomes French Michelin star chef Nicolas Isnard to deliver fresh and sumptuous flavours from France to Singapore. From 4 to 8 November 2014, Chef Isnard will act as Guest Chef, bringing his Mediterranean and Italian influences and serving up rustic flavours in the classic French style.

Partnering with Chef Anne-Cecile Degenne, Executive Chef of Xperience, Chef Isnard will offer a daily set four-course lunch at S$45++, daily set five-course dinner menu at S$88++ and a Saturday 6-course Gala dinner at S$148++ or S$188++ with wine pairing. An à la carte dinner menu will also be available.

Originally from the South of France, Chef Isnard acquired a taste for cooking from his Italian grandmother. Famous for mixing traditional cooking with innovation, he currently co-owns the L’Auberge de la Charme restaurant in France, which earned a Michelin star within a year of its opening in 2008. The restaurant also boasts four Gault & Millau toques.

“As the culinary capital of Asia, Singapore is the place for gastronomic adventures and new experiences. Sofitel So Singapore strives to offer our guests an exclusive interactive culinary journey of the senses. With Chef Isnard and Chef Degenne together, we are confident that they will bring an extraordinary culinary experience for Singapore’s gastronomes,” said Vincent Lelay, General Manager of Sofitel So Singapore.

Chef Isnard’s specialties include filet de boeuf, farmed chicken egg and onion soup “Contemporary Style”.

“I am excited to be collaborating with such an inspiring chef to continuously push new boundaries for Singapore’s culinary scene. Chef Isnard’s creativity and innovation will certainly elevate our guests’experience to a whole new level,” added Chef Degenne.

Guest Chef Isnard is the grand finale of Sofitel So Singapore’s Guest Chef Series. Earlier this year, Chef Degenne was joined by other internationally acclaimed Michelin star guest chefs, including Chef Yuichi Kamimura and three-Michelin star Chef Quique Dacosta.

For reservations, please call the hotel at +65 6701 6800.