HANOI (June 1, 2019) — Le Beaulieu, the upscale French restaurant at Sofitel Legend Metropole Hanoi, has launched a new à la carte lunch menu and a special five-course degustation dinner menu under executive sous chef Raphael Kinimo. The restaurant previously had a lunch buffet on offer.
Chef Raphael, who joined the Metropole in November, draws on more than two decades of experience working in some of the world’s top kitchens and hotels to create modern French dishes that are uniquely innovative, light and refreshing.
Among the highlights on the new à la carte lunch menu is Le Bar, a pan-seared seabass elevated by chef Raphael’s innovative inclinations. The fish is paired with zucchini caviar, saffron and a light and flavorful seafood sauce.
Another standout choice is the succulent duck breast, which chef Raphael prepares with a delicate honey blossom glaze, and serves alongside heirloom carrots, raspberries and seared foie gras.
The menu is divided by categories, such as From the Sea, From the Farm, From the Garden, and Le Beaulieu Classics, in addition to standards like appetizers and salads.
The new à la carte lunch menu at Le Beaulieu is served from June 13.
The five-course degustation dinner menu showcases several of chef Raphael’s signature dishes, including Le Homard & Caviar, which imaginatively pairs a vanilla poached lobster, lobster gelee, cauliflower chantilly and Metropole caviar. Another dish, Le Boeuf Wagyu, features exceptionally tender beef with potato and truffle vegetables.
The degustation menu is available from June 13 for VND 2,500,000++.
Before joining the Metropole Hanoi, chef Raphael worked in the 3-Michelin-Star Paul Bocuse in Lyon, France, as well as at the Jour de Marché in Lyon and the Yoann Conte Restaurant by Marc Veryat in Annecy. He also honed his culinary craft under master chef Joel Robuchon at the 3-Michelin-Star l’Atelier de Robuchon in London’s Covent Garden.
For more than a century Le Beaulieu has dazzled diners in the Vietnamese capital with its authentic French cuisine, impressive wine list and period ambiance.