 |
| Michelin chef Alain Dutournier (centre) poses for a group photo with students at the KOTO vocational school in Ha Noi on Monday. — Photo courtesy of KOTO |
Viet Nam News
HA NOI — Two-star Michelin chef Alain Dutournier shared his experience and cooking tricks with students at the KOTO vocational school in Ha Noi on Monday.
During his four-hour visit, Dutournier, together with two assistant chefs, also revealed two new recipes – scallop with lobster sauce, and fried chicken with onion and cabbage rolls. The recipes used fresh and premium ingredients from Viet Nam and France.
Dutournier said he wanted the young students to understand that to be able to become a good chef, they must master the basic skills because “all the creativeness springs from the most simple things”.
In November 2018, the chef also held a special workshop with students from the KOTO school in the name of charity at the Press Club Ha Noi.
Dutournier was born in southwestern France into a family where his grandmother and mother dedicated most of their time to cooking, where he learned to respect and appreciate authentic local products.
He opened his first bistro Au Trou Gascon when he was 24 years old. Located in the 12th District of Paris, the bistro today is a 1-Michelin Star Restaurant. His Le Carre des Feuillants is a 2-Michelin Star Restaurant.
He currently is the “principal conductor” of La Table du Chef in Ha Noi. He visits the city a few times every year to rejuvenate the menu at La Table du Chef – his first fine dining restaurant outside of France.
KOTO is a foundation and social enterprise launched to empower at-risk youths to pursue lives of dignity, by providing life-skills, training and opportunities. — VNS
OVietnam