Travellive 9 - 2018
Dear valued readers, As once put forward by famous British playwright G. Bernard Shaw, "There is no sincerer love than the love of food". And in a life full of adventurous journeys, the well-known Mark Twain also regrettably wrote a list of more than 60 dishes he missed the chance to enjoy along his trip through Europe and the holy land of Palestine. But perhaps words are not enough to express the human love of food, as well as the meaning of food to human life. For those who return home after long exhausting days, the flavors from a small kitchen warm their hearts. For those who are hungry and inhale the scent of hot dishes, they will have passion. For travelers on the way, every dish is a priceless discovery. For lovers, the presence of food and wine brings two souls closer... And for those who keep eating, tasting, enjoying and constantly searching, creating and cooking is the best way to explore food. In this issue, Travellive invites readers to the world of food; listening to the story of those who have devoted their hearts and souls to food and drink; exploring strange lands through local dishes; looking for opportunities to enjoy the unforgettable experiences of travel bloggers… And after all, do not forget to enjoy life by letting food fill your stomach, heart and soul!
Dear valued readers,
As once put forward by famous British playwright G. Bernard Shaw, "There is no sincerer love than the love of food". And in a life full of adventurous journeys, the well-known Mark Twain also regrettably wrote a list of more than 60 dishes he missed the chance to enjoy along his trip through Europe and the holy land of Palestine.
But perhaps words are not enough to express the human love of food, as well as the meaning of food to human life. For those who return home after long exhausting days, the flavors from a small kitchen warm their hearts. For those who are hungry and inhale the scent of hot dishes, they will have passion. For travelers on the way, every dish is a priceless discovery. For lovers, the presence of food and wine brings two souls closer... And for those who keep eating, tasting, enjoying and constantly searching, creating and cooking is the best way to explore food.
In this issue, Travellive invites readers to the world of food; listening to the story of those who have devoted their hearts and souls to food and drink; exploring strange lands through local dishes; looking for opportunities to enjoy the unforgettable experiences of travel bloggers…
And after all, do not forget to enjoy life by letting food fill your stomach, heart and soul!
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NHÀ HÀNG PHÁP /<br />
FRENCH RESTAURANTS<br />
JARDIN DES SENS (251 Dien Bien Phu,<br />
district 3)<br />
‣ Sức chứa / Capacity: 40 guests<br />
‣ Giờ mở cửa / Opening time: 12:00 – 14:00 and<br />
18:00 – 22:00<br />
Jardin des Sens là sự hòa quyện của phong<br />
cách lãng mạn, cổ điển Pháp và phong cách<br />
hiện đại, sang trọng. Chỉ cần bước qua cánh<br />
cổng bạn đã cảm nhận được một nền văn hóa<br />
Pháp đang được lưu giữ trong ngôi biệt thự cổ<br />
này. Jardin des Sens hiện là nhà hàng duy nhất<br />
tại Việt Nam được điều hành bởi 2 anh em đầu<br />
bếp sở hữu danh hiệu Michelin 3 sao danh giá,<br />
Jacques Pourcel và Laurent Pourcel. Đầu bếp<br />
Michelin không chỉ mang đến nguồn cảm hứng<br />
sáng tạo vô tận trong ẩm thực mà còn mang đến<br />
những bữa tiệc thượng hảo gây bất ngờ cho thực<br />
khách. Các món ăn nơi đây đều chú trọng đến<br />
hương vị nguyên bản của nguyên liệu. Một vài<br />
món ăn đã làm nên nét đặc trưng của nhà hàng:<br />
thịt cua hoàng đế dùng với kem xoài, gan ngỗng<br />
dùng kèm thạch trái cây và me nghiền, bò Wagyu<br />
phi lê dùng kèm tiêu Phú Quốc, hoa a-ti-sô và sốt<br />
vang đỏ.<br />
100 TRAVELLIVE<br />
JARDIN DES Sens features a mixture of French<br />
stylized romance, antiquity and modernity. You<br />
just need to get through the gate to feel the French<br />
culture retained in this old villa. Jardin des Sens<br />
is currently the only restaurant in Vietnam that<br />
is managed by twin three-star Michelin chefs<br />
- Jacques Pourcel and Laurent Pourcel. Their<br />
endless creative inspirations help to create<br />
countless unique dining experiences that capture<br />
moments of unexpected pleasures and surprises.<br />
The natural flavors of each ingredient are<br />
highly focused to maintain the taste and appeal<br />
of the cuisine. Some of the highlight dishes<br />
this restaurant is known for are the king crab -<br />
mango declination, confit duck foie gras - exotic<br />
fruit jelly and tamarind puree, wagyu beef fillet<br />
- fresh artichokes - Phu Quoc pepper - red wine<br />
reduction.
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