About Madame Hiên

“This restaurant is a dedication to my wife’s grandmother and to all Vietnamese women of the past and the present.

 

It is also a tribute to their way of cooking, their ancestral culture and the artisanal knowledge of over one thousand years. 


The rich diversity of Vietnam, found in its two deltas, fifty four minorities, three thousand kilometres of coastline and many natural resources (rivers, forests, mountains, oceans) is reflected in its cuisine.


Discover Mothers cuisine though the perfume of the 36 streets”


Didier Corlou

Wish you a nice spicy journey…

About Vietnamese Cuisine

Didier Corlou

Born at Hennebont, in Brittany, Didier Corlou is no armchair traveller. He finished his training when he was seventeen, put in three years in some French inns and restaurants then headed off to explore the world, in the process became enchanted with the exotic spices and fruits of Africa, Asia and distant islands. His travels saw him cooking for presidents in Africa, show biz stars in Bora Bora, royalty in Malaysia, the king of Cambodia, and he has now worked across the globe, including though Africa, Polynesia, Indian Ocean, the Caribbeans and Southeast Asia.

First foreign Chef who comes back in Vietnam after the war, his target is to promote and give back the stars of the Vietnamese cuisine. Focus on the transmission, it is with pleasure that he takes some young cooks to train and give something.

Didier Corlou cuisine is based on the authentic Vietnamese cuisine with his touch. The spices master, a real passionate of locally sourced ingredients to share the best of Vietnamese natural flavours.

 

There are three different cuisines in Vietnam. 

In the South, which enjoys a tropical climate, coconuts, lemongrass, chilli, pineapple and the beautiful fruit of the Mekong delta will be found. Southern cuisine is often sweet and sour.

In the Central part of the country, it will often be spicy, with fish and shellfish. 

The North, with its four seasons, will offer a country-style cuisine, using vegetables and herbs and freshwater fish. All the three are connected by a common thread- nuoc mam. This cuisine has its own theories and ingredients, which make it quite different from Western or other Asian cuisines.

Vietnamese cuisine is also very much structured, and has its very own characteristics: short marinades, no butter, no cream nor spirits, no oil for salads. Very little salt is used, sometimes non at all. The herbs used for each dish are indented at the last moment, they are not cooked and thus retain all their flavors. Pepper is added at the last minute, cooking times are short and fast, and vegetables are served crisp.