The Mia Saigon Hotel recently organized an evening Wine Dinner featuring the debut of their new Executive Chef, Éric Drogueux, and the creative culinary style he will be introducing to the hotel’s discerning guests.
Diners were taken on a journey through Chef Éric Drogueux’s culinary story, as told through a carefully curated five-course tasting menu that showcased the top techniques of French cuisine while highlighting the refined flavors of local ingredients.
Exquisite delicacies such as foie gras, Mediterranean red shrimp, and truffle mushrooms were skillfully incorporated into each dish, ensuring a harmonious and fascinating fusion of Eastern and Western culinary traditions. Chef Drogueux also applied advanced molecular gastronomy techniques to refine the textures of the ingredients, while still allowing the depth and original flavors to shine through, delivering delightful surprises with each new course.
Hailing from Nantes, Executive Chef Éric Drogueux has cultivated his skills and deep passion for cuisine over many years working in the professional environments of high-end restaurants, hotels, and resorts around the world, such as The St. Regis Bora Bora Resort (Polynesia), Le Domaine de Murtoli (France), The Park Hotel (Switzerland), J.W. Marriott Phu Quoc Emerald Bay Resort and Spa (Vietnam), and Hurawalhi Resort (Maldives). For 15 years, Chef Drogueux has had the opportunity to work, learn, and hone his experience from leading Michelin-starred chefs like Jean-Georges, Jean-Marc Banzo, Mathieu Paccaud, Laurent Renard, and Nicolas Masse. The process of engaging with and experiencing diverse cultures has helped Chef Drogueux to define his culinary style and personality, while also providing him with endless inspiration to create new dishes.
“Gastronomy is not just a way to enjoy food and drinks, but a complete experience involving all the senses. At Mia Saigon, we are always seeking opportunities to go beyond the boundaries of flavors and creativity to fulfill our mission of introducing sophisticated diners to dishes that not only satisfy the palate, but also provide a fresh perspective on fine dining,” shared Executive Chef Drogueux.
“This event is the prelude to a series of exceptional culinary experiences at Mia Saigon in the future, and also aims to introduce the restaurant L’âme as a luxurious gastronomic space where elegance, refinement and quality are the top priorities.”
The L’âme restaurant promises to be a destination for Saigon’s gourmet connoisseurs to enjoy exquisite cuisine and premium wines.
Ms. Trinh Tran, General Manager of Mia Saigon Hotel, also shared that with the participation of Executive Chef Éric Drogueux, Mia Saigon will bring even more multi-dimensional and high-end culinary experiences to its guests. The L’âme restaurant will be the venue for the hotel’s signature culinary programs and events, where Executive Chef Drogueux and his talented team will create sumptuous menus that blend Eastern and Western flavors, and especially introduce Vietnamese culinary heritage to international guests visiting Mia Saigon, further cementing the hotel’s status as a luxurious destination that offers a premium cultural and service experience.
