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Tuesday, 09 March 2010
Philippe BEAULIEU: Notre visite à Hanoi
Philippe BEAULIEU wrote:
Bonjour monsieur Corlou,
De retour en France, nous souhaitons mon épouse et moi même vous remercier pour votre sympathique accueil lors de notre venue dans votre restaurant.
Vos plats sont un réel plaisir,d'abord pour les yeux puis pour le palais. Par comparaison entre l'art musical et l'art gastronomique, vous êtes un auteur-compositeur de la cuisine.
Encore merci pour ces découvertes,
Bien sincèrement,
Dominique et Philippe BEAULIEU
Friday, 05 March 2010
Mark Whitehead: Thank you from English Chef
Monsieur Corlou - Mark and I would like to thank both you and your wife for the excellent morning we spent with you looking at the markets and seeing all the wonderful array of dishes being so expertly created. Mark was so inspired by the flavours of Vietnam that he is currently now working on a new range of our handmade relishes at the Hawkshead Relish Company that include some of the flavours we experienced.
Having visited you early on our trip it was a huge help as we toured the rest of the country and tasted our way around the country. If we are ever back in Hanoi we will be visiting you for sure and heartily recommend your establishments to all.
Tuesday, 23 February 2010
Ray Trevisan: Thank You
Monsieur Corlou,
I wanted to write to you after dining in your restaurant last week in Hanoi (11 Feb). I was with a business associate and his wife, and the three of us enjoyed a meal to rival some of the best meals I’ve ever had the pleasure of eating.
My wife is a lover of food and fine wine, having studied 4 years of catering here in Sydney, after describing what we ate, she was most envious she could not be there to join us. We have experienced some wonderful meals, and I would put your meal up there with an evening we enjoyed some years back at Wakuda Tetsuya’s in Sydney. Simply wonderful.
Thank you and your staff for a great dining experience, I’m hoping I can bring my wife to your fine establishment later this year. Magnifique!
Have a restful Tet, and a prosperous new year.
Kindest Regards
Ray Trevisan
Sydney, Australia
Wednesday, 17 February 2010
e et m Cornic: merci d un breton
Encore merci pour votre accueil et bravo pour votre cuisine . A Saigon nous mangeons moins bien ! Votre vin etait excellent aussi .
Avant de partir d Hanoi nous sommes alles dans votre autre restaurant deguster le riz de Mme H . le cadre est superbe et nous avons ete tres bien accueillis . bienvenue a cannes si vous passez par la . e et m Cornic .
Wednesday, 17 February 2010
Nicole Gastone: Madame
Monsieur Corlou,
Je me souviens avec plaisir de mon dîner chez vous il y a près de deux ans.
Ce soir, sur France 5, Julie Andrieu prépare une de vos recettes, que je vous copie ci-dessous.
Cordialement. Nicole Gastone
Recette de Julie Andrieu
Nougat de porc au caramel de nuoc-mâm
Ingrédients :
pour six personnes
◦1 kg de poitrine de porc fraîche dégraissée au maximum
◦6 oignons de Roscoff
◦30 cl de caramel liquide (100 g sucre + 250 ml d’eau)
◦10 cl de jus d’orange
◦2 c. à s. de miel
◦1 c. à s. de sauce soja
◦2 c. à s. +6 c. à c. de nuoc-mâm
◦2 c. à c. de poudre 5 épices
◦1 c. à c. de poivre de Sichuan concassé
◦50 g de beurre
◦Sel et poivre
Forum
Profitez des conseils et des avis des internautes.
Accéder au forum Préparation :
- Préchauffez le four à 150 °C (th. 5).
- Rincez les oignons sans les peler. Déposez chacun sur deux feuilles de papier sulfurisé disposées en croix. Piquez-les à la base avec une fourchette. Arrosez-les d’1 c. à c. de nuoc-mâm, saupoudrez-les d’une pincée de 5 épices et de poivre noir, et déposez dessus une noisette de beurre. Refermez le papier sulfurisé, mettez-les dans un grand plat et enfournez pendant 2 heures minimum.
- Mélangez caramel liquide, jus d’orange, miel, sauce soja, 2 c. à s. de nuoc-mâm, 1 c à c. de 5 épices et 1 c à c. de poivre de Sichuan. Laissez mariner le porc dans ce mélange pendant environ 30 minutes au frais.
- Dans un grand plat, déposez le porc côté couenne sur le dessus avec la marinade. Salez la couenne et faites cuire au four pendant 2 heures.
- Réservez le porc cuit. Déglacez le plat de cuisson, avec un peu d’eau si nécessaire.
- Coupez la poitrine en six morceaux, en forme de nougat rectangulaire.
- Déposez le nougat de porc et un oignon confit ouvert en deux dans chaque assiette. Arrosez le tout de sauce chaude et saupoudrez de poivre concassé.
Conseil : laissez refroidir la viande, arrosez-la de sa s
Wednesday, 06 January 2010
Liz
Last night my brother, sister in law and I had one of the most superb meals we have ever enjoyed. The food was sublime, the service was terrific and even the pre dinner cocktails were perfect.
Thursday, 16 April 2009
Gerlinde Berger
Dear Mr. Corlou,
we visited your restaurant on the 25th of December for lunch and returned the same evening for dinner! The food was excellent and the ambience great and exactly what we hoped to find in Hanoi. Being Austrians we immediately thought that you should be invited at the Hangar 7 in Salzburg and we wanted to suggest this to Mr. Witzigmann. What a surprise to find out later that you are aleady invited and will come to Salzburg in September of next year.
We are looking forward to welcoming you in Salzburg and hope to seeing you there.
Best regards (today from Hoi An), Gerlinde & Markus
Tuesday, 30 December 2008
Raymond
Wonderful lunch, fantastic warm ambiance - the place has a great feeling.
Thursday, 04 December 2008
Thien
I had to pleasure of visiting and dinning at your restaurant during my visit in Hanoi this year (August 08). I must say that my wife and I thoroughly enjoyed our your food and the level of service that your staff rendered were exemplary. We live in the San Francisco Bay Area where we enjoyed food from all over the world. Our experience at La Verticale is definitely on par with some of the best restaurant we have here. Our sincere thanks to you and Mai.
Tuesday, 02 December 2008
Bonjour Didier
J'ai coté sans même y être allez, car je me souviens de ton excellente cuisine au Sofitel. Je retourne au Vietnam dans une année et cette fois définitivement car je vais me marrier. Je te promets de ne pas manquer l'occasion d'aller me délecter à la Verticale. Au plaisir de te revoir, Michael May Webber
Saturday, 11 October 2008
Anna
I really enjoyed my visit here today! Fantastic food and beautifully presented. The "set menu" at lunchtime is very affordable. Love the decor, as well. I\'ll definitely bring any guests that come to visit me in Hanoi to La Verticale.
Saturday, 11 October 2008
Arthur M. Mayer
Interested in an in depth, well structured and enjoyable cooking class for Vietnamese / French cuisine Chef Didier Corlou is the best choice. This is not a homestyle cooking school where many students attend a morning, afternoon or full day class. It is a place where anyone (single or couple) able to afford the very reasonable US$ 500.00 daily fee can experience cooking with one of the greatest chefs of Vietnamese and French cuisine in his spacious commercial (fully air conditioned) in-door, plus an outdoor kitchen. He is the owner of Verticale and author of Didier Corlou\'s Vietnamese Cuisine and Vietnamese Home Cooking. Mr. Corlue designed for us a menu targeted to our needs ensuring the most effective use of time spent in his class. Together with him and his able staff of 3 we prepared and cooked the most exiting dishes both Vietnamese and French style (which were then served in his beautiful dining room). Instructions were detailed and precise and made sense all the time. Understanding the combination and interaction of ingredients with different foods was made easy. He doesn\'t keep any secrets either. Three days spent with Chef Corlou gave us the needed confidence for our new adventure, a south east asian restaurant in the Caribbean. We highly recommend it.
Tuesday, 30 September 2008
