Discover an exquisitely new à la carte menu exquisitely crafted by Executive Sous Chef Raphael Kinimo, showcasing the Chef’s seasonal preferences. Specialized 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 Filet de Boeuf et Homard bleu Breton, a Australian Wagyu beef elevated by chef Raphael’s innovative inclinations. The tender beef is paired with blue Brittany lobster, asparagus and a light and flavorful sauce. Another standout choice is Sole Meunière, which chef Raphael prepares with a delicate whole Dover sole meunière to share, beurre noisette and lemon. 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 Homard et Caviar, which imaginatively pairs a vanilla poached lobster, lobster gelee, cauliflower chantilly and Metropole caviar. Another dish, Boeuf Rossini, features exceptionally Australian Campbell beef Rossini with foie gras and truffle vegetables.
The degustation menu is available every day for dinner for VND 2,900,000++/person. See the menu here.
For further information, please contact our Food & Beverage Department via +84 24 38266919 (ext.8200) or email email@example.com.
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