Multi-award winning Michelin starred Chef Alain Dutournier has arrived in Hanoi, Vietnam to present his art of French haute cuisine at the Press Club, making it his first ever restaurant in this elegant and charming city.
Alain is the chef who has found a way to transform pleasant dishes from the southwest of France into haute cuisine. Born in 1949 in the small village of Cagnotte (Landes, France), he was raised in the family’s inn where he learnt cooking from his mother and grand-mother since his early childhood. The beautiful products of his region gave him a great source of inspiration to become a cook and bring happiness to people through his culinary creations. He then went to a catering school in Toulouse and after graduation started traveling around the world to discover different cuisines of Asia and Middle East…
When he was ready, he moved to Paris and opened his first bistro Au Trou Gascon in 1973 where he served rural dishes from his home-region. It is known today as 1 Michelin starred restaurant in 12th arrondissement. Soon the little restaurant was too small for his talent and he opened Le Carré des Feuillants in 1986, one of Paris most prestigious restaurant which was also awarded 2 stars by the Michelin guide. Then came the Pinxo restaurant, a casual chic tapas experience in 2003 and more recently whilst Mangetout in 2012, featuring original French cuisine with Aquitaine’s flavours. Between two restaurant openings, Alain wrote a book about his cooking journey, “Ma cuisine. Des Landes au Carré des Feuillants” with recipes of his childhood, then classic dishes he learnt at work and his own recipes. Each one is accompanied by a personal anecdote. Also known as a master of wine, he finally renovated the Caves de Marly in 2007 into a contemporary venue selling premium wines of famous winemakers worldwide.
From Paris to Hanoi, Alain now personifies the soul of La Table du Chef restaurant where he introduces to gastronomes in the city the highest culinary art of France. Alain is renowned for his minimalist, original cuisine based on unexpected textures and complexities. Together with his talented Vietnamese resident chef DaoVan Son, he enchants lovers of haute cuisine in town with an exceptional menu featuring a touch of Vietnamese taste, which is as savoury as it is aesthetically appealing.
Throughout his brilliant career life, Alain makes his cuisine not only with his own emotion and imagination but also to bring joy and relaxation to his gastronomes. This simple philosophy seems the key to his today’s success as one of the top Parisian chefs of his time.
