Food festival gets taste of French flair

Tasty treat: Chef Gilles Reinhard prepares a dessert during a press conference for Les Aromes Festival at the Sofitel Legend Metropole Ha Noi yesterday.

The dinner, which opens the 8th Les Aromes Festival of the Sofitel Legend Metropole Ha Noi tonight, will present a delectable seven-course menu featuring fresh Lyonnais products and the extraordinary culinary methods inherited from the famous Bocuse.

Chef Reinhardt, who has been awarded the prestigious cooking title of "Meilleurs Ouvriers de France" presented by French President Jacques Chirac in 2004, will introduce one of the Paul Bocuse restaurant"s signature dishes – Black Truffle Soup "Elysee 1975".

Created by the restaurant"s founder and owner Bocuse in 1975, the dish was served for former French President Valery Giscard d"Estaing at the Elysee Palace. This soup later became Bocuse"s signature dish and it has been served at his renowned restaurant in Lyon ever since.

Chef Reinhardt will also treat the taste buds of diners to his other creations such as truffle valery Giscard d"estaing soup, lobster veloute, semi cooked salmon fillet "44 label rouge" and pan-fried foie gras.

The dinner will be paired with wine from Bordeaux in the presence of Joel Payne – a three time winner of the best Sommelier in Germany.

Alongside the gala dinners, the Les Aromes Festival, which will wrap up on December 5, will also feature other culinary events including a Chateau Lagrange wine dinner, a wine fair introducing 20 different producers, a Bordeaux wine and food festival and a Domaine Laroche&Chateau Clos Fourtet wine dinner.

Food festival gets taste of French flair

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