Travel from Ho Chi Minh City to Hanoi to eat frog legs from a Michelin-starred chef

Saturday, April 22, 2023 14:01 (GMT+7)
14:01 4/22/2023

Dishes made from premium ingredients and elaborate cooking techniques by French chefs make many diners excited and ready to experience.

With a formal education in the hospitality industry in Switzerland and 15 years of experience working at a series of Michelin-starred restaurants, the dishes made by Pierre Meneau (37 years old, head chef of Ruby restaurant, Long Bien, Hanoi ) always attract visitors to enjoy and appreciate.

With his culinary experience and being the son of Marc Meneau, a 3-star Michelin chef, Pierre Meneau was personally approached and evaluated by Michelin reviewers. However, while still in college, this chef chose to major in law according to his father's wishes. "Since I was a child, I was passionate about cuisine , my father was a famous chef but did not really want me to follow his path. After graduating from college, I was determined to follow my passion in 2008," he shared.

Michelin stars are the gold standard for world-class restaurants. According to Pierre, to achieve Michelin stars, a restaurant team needs to have the following factors: quality food, service, impressive restaurant style and most importantly, those factors must maintain a stable performance.

Not only are the dishes made from the most luxurious ingredients in the world, they are also presented meticulously and carefully. This is also an important factor that affirms the quality of a luxury restaurant.

“For me, the dishes are special and interesting because I make them myself. They are all based on Vietnamese ingredients and cooked in French style. I also always change the menu according to the season so that I can make dishes from the freshest ingredients,” he said.

Coming from Ho Chi Minh City to Hanoi to experience the new menu at Ruby restaurant, Mr. Do Tuan Hai (self-employed) was impressed with the luxurious new dishes, especially the butter-poached frog legs here: “I have known the reputation of chef Pierre and the restaurant. Previously, I used to be a food reviewer, so I can somewhat recognize the delicious, fresh, and authentic quality of each new dish. I also love European cuisine, especially when enjoying it with family and partners.”

Coming to Vietnam because of its rich cuisine and its similarities to France, Pierre Meneau also said: “I always want to spread the culinary spirit combining Vietnam and France. A French dish made in Vietnam will still have its original flavor if we are meticulous in every step and have good skills.”

After receiving his Michelin star, Pierre Meneau said he has more motivation to improve his skills. “I will always try to bring good experiences to customers. Customers will be the ones to evaluate and affirm whether a chef has class or not,” Pierre confided.

The Travel - Cuisine section presents readers with "bedside" books for those who love housework. Regardless of street food or luxury restaurants, each dish and each cooking style has its own story, secrets that not everyone knows.