La Maison 1888 captures the essence of haute French dining, with the distinct gourmet experience of delectable à la carte menu of distinguished classic French cuisine in Danang. This signature restaurant has already becoming the number one gastronomic destination in Vietnam.
Being the first restaurant in Vietnam that features a Michelin-starred chef and after three successful years working with Michel Roux, La Maison 1888 is now home to the world renowned chef Pierre Gagnaire.
Top 10 in the World’s Best New Restaurants 2016 by CNN, this truly special restaurant was designed to recreate an antique French mansion with each dining area its own intimate niche reflecting a period room. La Maison 1888’s setting tells the story of a colonial French-Eurasian family through architecture and interior design. Private dining rooms reveal the characters of this fictional clan: from the sensible Accountant’s Room, to the thrill-seeking Traveler’s Room, to the risqué Le Boudoir de Madame.
Setting the tone for the evening ahead, guests can relax amidst the spectacular setting of the Buffalo Bar for a pre-dinner glass of vintage champagne, before being escorted to their dining table. Conclude this unique culinary experience with a post-dinner drink selected from our extensive menu of aged whiskies and infused vodkas on the magnificent terrace which offers commanding views over the resort and the East Sea beyond. Our exclusive wine room has a large variety of exceptional wines selected by our sommelier. We also serve a wide variety of cocktails, whiskey, liquor, non-alcoholic cocktails, soft drinks and more.
Pierre Gagnaire begins his culinary journey in Vietnam
Pierre Gagnaire (born 9 April 1950 in Apinac, Loire) is a well known French chef, and is the Head Chef and owner of the eponymous Pierre Gagnaire restaurant at 6 rue Balzac in Paris (in the 8th arrondissement). Gagnaire is an iconoclastic chef at the forefront of the fusion cuisine movement. Beginning his career in St. Etienne where he won three Michelin Stars, Gagnaire tore at the conventions of classic French cooking by introducing jarring juxtapositions of flavours, tastes, textures, and ingredients. Famously known for his skills in reinventing French cuisine, his culinary motto has always been ‘facing tomorrow but respectful of yesterday’ (“tourné vers demain mais soucieux d’hier”).
The cuisine of Pierre Gagnaire: a culinary hypothesis.
As one who cooks in the now, a cuisinier de l’immédiat, the chef turns his instincts into moments of Race. In the kitchen, as an alchemiste aux fourneaux, he transcends the raw material to reveal its true substance.Guided by the pull of un principe d’émotions, Pierre Gagnaire has made cuisine a means of expression, a language, one he prefers to be frank and direct, with dishes that replace words in reaching straight to the heart. Nothing duplicitous, no affectation… simply a daily commitment to the instrume nts of his trade, conducting his kitchen orchestra in a score of virtuoso savoir-faire.
The cuisine of Pierre Gagnaire is art. It is love. It is technique.*
*A book by Pierre Gagnaire is entitled “La cuisine c’est de l’amour, de l’art, de la technique in French.”