Enjoy Vietnamese-French cuisine inspired by… water lilies

Michelin 2-star chef Sinicropi Christian ( culinary ambassador of Cannes, Côte d'Azur, France) and chef Doan Van Tuan (head chef of Furama - Ariyana Danang tourist complex) prepare Vietnamese - French dishes inspired by... water lilies.

The cultural and culinary exchange event is part of the friendly cooperation program between Cannes City and Nice in the Côte d'Azur region (France) and Da Nang City, which took place last night, October 28, at Furama Resort Da Nang with many interesting impressions.

The program is jointly organized by the European University Alliance Ulysseus, Côte d'Azur University, Da Nang Tourism Association, Da Nang Hotel Association and Furama Resort Da Nang.

Thưởng thức ẩm thực Việt – Pháp với cảm hứng chế biến từ…hoa súng - Ảnh 1. — *Water lily-inspired dishes by chef Sinicropi Christian*

Thưởng thức ẩm thực Việt – Pháp với cảm hứng chế biến từ…hoa súng - Ảnh 2. — *Chefs Sinicropi Christian (middle) and Doan Van Tuan (right) prepare the dish.*

The highlight of the culinary exchange was the performance of two chefs, including 2-star Michelin chef Sinicropi Christian (culinary ambassador of Cannes City) and chef Doan Van Tuan (head chef of Furama - Ariyana Danang tourist complex).

The two chefs created international-style dishes "Vietnamese Cuisine - International Twists" with local ingredients such as water lilies grown at the water lily farm in Hoa Lien commune (Hoa Vang district, Da Nang city).

Thưởng thức ẩm thực Việt – Pháp với cảm hứng chế biến từ…hoa súng - Ảnh 3. — *Water lily appetizer, French style*

Thưởng thức ẩm thực Việt – Pháp với cảm hứng chế biến từ…hoa súng - Ảnh 4. — *Raw materials for food processing are local products.*

Michelin 2-star chef Sinicropi Christian shared: "During my journey of traveling and exploring local markets in Vietnam, I was really impressed and inspired by many culinary creations, especially with lotus ingredients. I hope to bring interesting culinary experiences, blending the culture of my homeland - Côte d'Azur (France) but still blending with the characteristics of Vietnamese cuisine".

Meanwhile, chef Doan Van Tuan introduced seafood spring rolls with Vietnamese lotus flowers . "Using lotus flowers combined with the five flavors of sour - spicy - salty - sweet - bitter and the five colors of vegetables from the Central region, I hope to introduce a dish that is both beautiful, delicious, nutritious and honors the value of traditional local cuisine," said chef Doan Van Tuan.

Thưởng thức ẩm thực Việt – Pháp với cảm hứng chế biến từ…hoa súng - Ảnh 5. — *Vietnamese style seafood spring rolls with lotus*

Thưởng thức ẩm thực Việt – Pháp với cảm hứng chế biến từ…hoa súng - Ảnh 6. — *Using lotus flowers as the main ingredient, the two chefs served diners creative dishes that still retained the delicate culinary identity of Vietnam.*

Thưởng thức ẩm thực Việt – Pháp với cảm hứng chế biến từ…hoa súng - Ảnh 7. — *Introducing the unique flavors of Vietnam to French guests*

Thưởng thức ẩm thực Việt – Pháp với cảm hứng chế biến từ…hoa súng - Ảnh 8. — *Grilled veal, a specialty of Quang Nam*

Thưởng thức ẩm thực Việt – Pháp với cảm hứng chế biến từ…hoa súng - Ảnh 9. — *Hue lotus seed sweet soup with jasmine flavor – Green bean cake with ginger flavor*

Sharing at the cultural and culinary exchange, Professor Bui Van Ga, former Deputy Minister of Education and Training, said that this program is part of a series of multi-faceted cooperation events in academics and research, aiming to promote diplomatic relations, attract investment, and promote tourism between the two localities.

Mr. Cao Tri Dung, Chairman of the Da Nang Tourism Association, assessed that the two localities still have many opportunities to develop the film industry, film festivals and MICE tourism. In 2024, Côte d'Azur (France) will organize a cultural and culinary exchange program for the two sides.

Thanhnien.vn