 Didier Corlou
notre Chef Consultant
Maître Cuisinier de France
5 Stars Diamond Award Chef
Born at Hennebont, in the Morbihan region, Brittany, Didier Corlou is no armchair traveller. He finished his training when he was seventeen, put in three years in some French inns and restaurants then headed off to explore the world, and in the process became enchanted with the exotic spices and fruits of Africa, Asia and distant islands.
His travels saw him cooking for presidents in Africa, show biz stars in Bora Bora, royalty in Malaysia, the king of Cambodia, and he has now worked across the globe, including though Africa, Polynesia, Indian ocean, the Caribbeans and Southeast Asia.
His pleasure resides in mixing French ingredients with Vietnamese taste for creating new tastes. Examples: grilled duck foie gras with lemongrass, crab cannelloni with sea urchin nectar, rock lobster in fish bladder, pork nougat with caramel, caramelised cream with young rice…
These creative dishes draw their inspiration from the tradition of French and Vietnamese cuisines, by combining with new ingredients: wild peppers and peppers from Phu Quoc, bees’ pollen, ambrette seeds, « nuoc mam » salt flower, essential oils of Hanoi ’s herbs. This new concept of Vietnamese cuisine has followed Didier Corlou’s steps to different culinary promotions held abroad (Singapore, France, United States, Thailand, Mexico and Australia).
La Verticale Restaurant - 19 Ngo Van So St., Hanoi
Tel.: (04) 3944 6317 - Fax: (04) 3944 6316
Email: verticale@didiercorlou.com
 DC’s CUISINE:
Didier Corlou considers his cooking as frank, uncluttered and very spontaneous. This approach is in line with nowadays’ tendency and need of transparency. The cooking should be quick, well presented and more and more tasty while keeping vitamins and the essential savours.
What he has learned from his thirty-year worldwide experience and from his own development of techniques is that the creation has to respect the minorities’ cuisine, but also to be associated with the environment and the ground’s biology, the culture, the fishing and the seasons...
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