“Fusion food”  is the most appropriate term that should be used to describe the culinary style of Benjamin Rascalou, Executive Chef of La Badiane*.

 

Benjamin has been worked and travelled across various countries to learn about the culinary arts of different cultures all over the world, particularly India and Mediterranean countries. For him, cooking is not simply a job, it is actually a journey of discovery, combination and creativity related to “fusion food”. At La Badiane*, our customers often surprisingly interested in the distinctive combination of high-end French ingredients and local spices such as anise, pepper, chili, coriander, cinnamon, dill, ginger,…, which bring out the best of all flavors. They are, in his words, not a French dishes with a hint of Vietnamese flavor. In fact, Benjamin’s dishes are developed to the unique flavors by the harmonious fusion of differently culinary styles.

 

Chef Benjamin experienced several years of professional training in prestigious restaurants in the world such as Lutetia, Paris 75006, Paris 75008, L’Alcazar, Orelse, Le Taillevent,…before coming here in Hanoi where he finds the paradise of fresh spices. Benjamin and other chefs in La Badiane* sometime need to resort to more complicated cooking techniques than ones he used in the former restaurants. They have together created wonderful dishes that were ranked in the top 500 Asian restaurants and recognized by TripAdvisor through the “Certificate of Excellence” since 2011. They have accomplished all of these amazing works in the kitchen of La Badiane* that respectfully placed at the main entrance of the restaurant.

 

Chef Benjamin Rascalou