Upscale Vietnam is proud to stand beside Bocuse d’Or Team Vietnam as they set their sights on the Grand Finale in Lyon, January 26–27, 2025. Our sponsorship stems from a shared vision: to elevate Vietnamese gastronomy to the global stage, championing both its rich heritage and innovative spirit.
On December 11, 2024, at the Bocuse d’Or Vietnam Gala Dinner, Café Cardinal at The Reverie Saigon became the backdrop for an extraordinary culinary journey. Attendees savored inventive dishes that captured the essence of Vietnamese cuisine, illustrating the depth of our country’s culinary talent. This event united the nation’s esteemed chefs and distinguished guests, including the French Consul General, Ms. Emmanuelle Pavillon-Grosser, in a celebration of Vietnam’s journey to the prestigious Bocuse d’Or Grand Finale in Lyon.
The gala featured an extraordinary lineup of Vietnam’s most celebrated chefs, ranging from Michelin-starred innovators to culinary pioneers. Chef Peter Cuong Franklin, the visionary behind Anan Saigon and holder of a Michelin star, showcased his creative approach to modern Vietnamese cuisine. Chef Julien Perraudin, Executive Chef of Quince Saigon, brought his signature flair for Mediterranean-inspired dishes. Chef Didier Corlou, a legend from Madame Hien in Hanoi, highlighted his mastery of blending Vietnamese traditions with global techniques. Chef Sam Aisbett, another Michelin-starred chef, wowed guests with his bold and refined culinary vision. Concluding the evening, Chef Hoàng Tùng, renowned for his inventive desserts, delivered a sweet finale that embodied elegance and innovation.
The highlight of the evening was Team Vietnam’s tray presentation including Salmon Chaud froid, Ratatouille, Celeriac Daikon Rosette, an intricate culinary masterpiece prepared by Chef Vu Xuan Truong and commis Chef Nguyen Quang Tam. Guests were invited to witness their exceptional skill and precision up close, offering an exclusive preview of the dish that will represent Vietnam at the Grand Finale. This presentation was executed using the Velacucina Invisible Induction Solution provided by Upscale, exemplifying the seamless integration of cutting-edge technology and culinary artistry.
The presence of the French Consul General, Ms. Emmanuelle Pavillon-Grosser, underscored the strong cultural ties and mutual appreciation between Vietnam and France. Her attendance and words of encouragement highlighted the significance of this event in fostering international culinary collaboration.
Chef Sakal Phoeung, President of Bocuse d’Or Vietnam, shared his thoughts during the event: “This evening is a testament to the power of community and the shared dream of elevating Vietnamese cuisine to the world stage. We are immensely grateful for the support we have received and look forward to representing Vietnam with pride at the Bocuse d’Or.”
The event was made possible thanks to the unwavering support of sponsors, including HTS, Upscale Kitchen Innovations, Hublot, Annam Group, Mega Market, Classic Fine Foods, Andros Professional, Duncan Taylor, and Marou. Their contributions and commitment to fostering Vietnam’s culinary excellence were highlighted throughout the evening.
Founded in 1987 by Chef Paul Bocuse, the Bocuse d’Or is regarded as the pinnacle of global culinary competitions, often referred to as the “Culinary Olympics.” The competition challenges the world’s most talented chefs to deliver exceptional dishes under intense pressure, celebrating the precision, creativity, and innovation that define the art of gourmet cooking.
Stay connected for updates, behind-the-scenes content, and more through Bocuse d’Or Vietnam’s social media channels and website. Together, let’s champion Vietnam’s culinary artistry on the global stage!
