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Cafe Indochine
Cafe Indochine - Logo
Danang - Vietnam
4 Stars and 4 Stripes
Merit
January 31st - 2007
4 Stars & 4 Stripes
Overall - 'Cuisine & Service'

The Ultimate Award:
Seven Stars and Stripes®
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.
view
Please take a closer look
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.
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! Cafe Indochine Cuisine
“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
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.
Cafe Indochine Cuisine 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!
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.
2007 Award-Hand-Out at the Cafe Indochine
2007 Award-Hand-Out at Cafe Indochine
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.
by Thorsten & Simone Buehrmann

Editor: Ingrid Lemme

Editor-in-Chief: John Lomitola
© 2006 ~ Seven Stars and Stripes, Inc.


 
 
 
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Disclaimer:

Although the above information was accurate at the time of publication, it can change without notice. Please be sure to confirm all pertinent information with the companies in question before planning your trip.


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