After several months dedicated to receipt development, experiment and selection, Chef Benjamin Rascalou is pleased to introduce his new menus at La Badiane. Full of scents, each menu is an invitation to travel. As well, aiming at making French cuisine get closer to Vietnamese customers and pursuing fusion food, Chef Benjamin has increased the Vietnamese flavors in the dishes, from ingredients to cooking style, from colors to tastes. Of course, even with any change, they are still must-try dishes reaching to 5* standard as usual.


Prawns, chicken & asparagus fresh spring rolls, wasabi cream with Kikkoman sauce- one of the new dishes that reflect the increase of Vietnamese flavors in this new menu


Crab remoulade in turmeric cream, sesame cracker – extremely delectable starter of “Paris –Hanoi”, completely new menu at La Badiane

We have retained the quintessence and favorite ingredients of the last menu and added some subtle changes in the ingredient combination to prepare dishes served as artistically culinary works for your delightful meal.


Cannelloni of foie gras terrine in Parma ham, apple sauce in cinnamon & honey, roasted pine nuts

Have a look at the new menu here