TRAVELLIVE 10-2016
Friday afternoon, I’m going home after a busy week with tons of deadlines and articles from our contributors. A few stairs are long enough to make me tired. I’m trying to climb step by step. Suddenly, I catch the scent of baked cakes in the air. Yeah, that is Joseph. This enchanting scent must come from the kitchen of the “conjurer”, Joseph! All my weariness seems to disappear. I run quickly up the last stairs, calling out loud “Uncle Joseph”. Upon coming in, I hug him from his back. Wow, the sweet smell of cream cheese is still lingering on his hair. “The conjurer of cakes” is the nickname I have given Joseph, an old member of my family. Thanks to his career and hobbies, he has had chances to travel around the world. He has cooked the delicious dishes he has learned on his travels since I was a little girl. He also tells me how he “met” those dishes. I usually enjoy the dishes while listening to his endless exciting stories. No matter how mature I am, his dishes and culinary stories are always miraculous. Now, we are preparing the last plates for our dinner today while happily telling funny stories. This time, he is the listener as I’m sharing with him my recipes and my passion for cooking. Actually, in that busy life, what could be more important than the excitement we have whenever enjoying or cooking scrumptious dishes? Why don’t you share with us your own excitement during your culinary journeys? Box: Experience your exciting and memorable culinary journeys in Vietnam and around the world.
Friday afternoon, I’m going home after a busy week with tons of deadlines and articles from our contributors. A few stairs are long enough to make me tired. I’m trying to climb step by step.
Suddenly, I catch the scent of baked cakes in the air. Yeah, that is Joseph. This enchanting scent must come from the kitchen of the “conjurer”, Joseph!
All my weariness seems to disappear. I run quickly up the last stairs, calling out loud “Uncle Joseph”. Upon coming in, I hug him from his back. Wow, the sweet smell of cream cheese is still lingering on his hair.
“The conjurer of cakes” is the nickname I have given Joseph, an old member of my family. Thanks to his career and hobbies, he has had chances to travel around the world. He has cooked the delicious dishes he has learned on his travels since I was a little girl. He also tells me how he “met” those dishes. I usually enjoy the dishes while listening to his endless exciting stories. No matter how mature I am, his dishes and culinary stories are always miraculous.
Now, we are preparing the last plates for our dinner today while happily telling funny stories. This time, he is the listener as I’m sharing with him my recipes and my passion for cooking. Actually, in that busy life, what could be more important than the excitement we have whenever enjoying or cooking scrumptious dishes?
Why don’t you share with us your own excitement during your culinary journeys?
Box: Experience your exciting and memorable culinary journeys in Vietnam and around the world.
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If you are<br />
curious<br />
about how<br />
people<br />
eat late<br />
breakfast<br />
in<br />
different countries,<br />
then visit The Social<br />
Club, where you can<br />
try French Banon,<br />
Italian bisotto, black<br />
Spanish pork, Chinese<br />
dimsum, fresh seafood<br />
including Josper<br />
Roasted lobsters, and<br />
oysters from Canada,<br />
France, Vietnam.<br />
What would be better<br />
than enjoy a full set<br />
of various types of<br />
cheese including<br />
Banon, Goat, Tommy,<br />
Reblochon, Saint<br />
Morgon, and Blue<br />
Auvergne. You can<br />
actually eat breakfast<br />
like a king and have<br />
lunch like a queen!<br />
One of the favorite<br />
cheeses is Banon<br />
which is often made<br />
by hand from goat's<br />
milk in the town of<br />
Banon, in the French<br />
countryside. To make<br />
Banon, goat's milk is<br />
curdled and wrapped<br />
in chestnut leaves<br />
which have been<br />
steeped in alcohol. So<br />
it is slightly crispy and<br />
extremely aromatic<br />
while the inside is<br />
creamy and greasy<br />
with the scent of grass.<br />
Cheese is best served<br />
with dried fruits nuts,<br />
and toast as well.<br />
You can also try<br />
greasy Risotto with<br />
the familiar Italian<br />
cream flavor. Fresh<br />
pasta is quite popular<br />
in pizza bakeries and<br />
Italian restaurants<br />
in Saigon. However,<br />
only few restaurants<br />
serve risotto as it<br />
is important to use<br />
Italian rice. The rice is<br />
cooked with a soffritto<br />
mixture consisting of<br />
onion, cream cheese,<br />
butter, and olives.<br />
This mixture creates<br />
a cover for rice before<br />
it is dipped in wine<br />
and cooked with<br />
Parmigiano-Reggiano<br />
cheese. Delicious<br />
authentic risotto must<br />
be soft as if it could<br />
melt in your month.<br />
The head chef Anne-<br />
Cäcile Degenne<br />
makes the brunch<br />
buffet more special<br />
with sweet deserts<br />
including cupcakes,<br />
Dark Emperor Cake,<br />
almond berries tart),<br />
Kalamansi tart, Yuzu<br />
& white chocolate,<br />
Coffee crÃme brulee,<br />
and –clairs. How do<br />
you make the jam<br />
layer fresh and not too<br />
sweet or make spongy<br />
meringue from egg<br />
white? Each cake is<br />
sophisticatedly made<br />
from the heart of the<br />
chef.<br />
Why not treat yourself<br />
to a relaxing brunch<br />
with your friends this<br />
weekend?<br />
50<br />
<strong>TRAVELLIVE</strong><br />
You can enjoy Brunch at<br />
THE SOCIAL CLUB<br />
23 rd floor, H´tel Des Arts Saigon by Mgallery<br />
76 - 78 Nguyen Thi Minh Khai, Dist. 3, HCMC, Vietnam.<br />
Email: h9231@accor.com<br />
Tel: 08 3989 8888
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