Discover an exquisitely new à la carte menu exquisitely crafted by Executive Sous Chef Raphael Kinimo, showcasing the Chef’s seasonal preferences. Specialised in classic French fare with a modern and refined approach, Chef Raphael brings a new concept to Le Beaulieu with his uniquely innovative, light and refreshing dishes.
Among the highlights on the à la carte 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 à la carte menu is available everyday for lunch and dinner. See the menu here
Chef Rapahel also presents his 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 every day for dinner for VND 2,500,000++/person. See the menu here.
For further information, please contact our Food & Beverage Department via +84 24 38266919 (ext.8200) or email firstname.lastname@example.org.
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