Le Toit Gourmand - Adventures in Gluttony
Le Toit Gourmand..le degustation supreme.
It seems Gils was a very famous chef in his native land and one day he threw in the towel, he had had enough of hot noisy kitchens and the frenetic, unhealthy life style of being a top chef. He came to Vietnam, where he remarried and started a new family on the edges of Ho Chi Minh City.
His love of food remained and six years ago he opened up his home, literally, put some tables into his reception room and the carport and set up his business.
He stocks an incredible selection of 180 French wines and presents a menu that is fixed price five to seven courses, the cost is nothing, nothing!
The food is out of this world, you do get to choose, he suggests, he recommends and you agree..the wine compliments beautifully and at the end of the meal a bottle of Marc and a selection of home made cheeses are placed on the table.
There's only ONE problem, this place is getting popular, and after the review in TIME Magazine, which Gils purports not to have seen, it is only going to get busier. This, according to my friend Claire, who has been eating there for six years, could prove not just disastrous but fatal. Gils does not want to attract attention and he likes the convivial atmosphere of feeding 'friends', so what will happen when the place is full of 'etrangers'..maybe Gils will just close down, and wait for the fuss to subside before opening elsewhere.
Let's hope not because who wants to miss out on a menu like this:
Nem de Foie Gras
A spring roll of goose livers served with a sliver of foie gras
Assiette de Thon cru et Fume
Smoked and raw Tuna
Risotto de Pince de homard
A risotto with clams and lobster
Pot au feu Poisson et Palourde au blanc de poireaux et saucisse de canard
Creamiest leeks and carrots served with duck sausage and fish
Poire a la Bourdaloue
A poached pear on spices and served with ice cream..
The tastes were incredible, the essence of the foie gras so deeply velvet, the raw fish like edible silk, each grain of risotto rice was a pearl glazed in lobster and the pot au feu a cloud around which the smokey flavours of duck sausage and the purity of the vegetables floated in alternate sensations..You know what I mean?
It's near the airport which may help to keep it undiscovered, and just in case you find yourself in Ho Chi Minh City and want to blow your mind on food..here's the address
31/4 Hoang Viet, P4
Ho Chi Minh City
8117003, 8117673
It seems Gils was a very famous chef in his native land and one day he threw in the towel, he had had enough of hot noisy kitchens and the frenetic, unhealthy life style of being a top chef. He came to Vietnam, where he remarried and started a new family on the edges of Ho Chi Minh City.
His love of food remained and six years ago he opened up his home, literally, put some tables into his reception room and the carport and set up his business.
He stocks an incredible selection of 180 French wines and presents a menu that is fixed price five to seven courses, the cost is nothing, nothing!
The food is out of this world, you do get to choose, he suggests, he recommends and you agree..the wine compliments beautifully and at the end of the meal a bottle of Marc and a selection of home made cheeses are placed on the table.
There's only ONE problem, this place is getting popular, and after the review in TIME Magazine, which Gils purports not to have seen, it is only going to get busier. This, according to my friend Claire, who has been eating there for six years, could prove not just disastrous but fatal. Gils does not want to attract attention and he likes the convivial atmosphere of feeding 'friends', so what will happen when the place is full of 'etrangers'..maybe Gils will just close down, and wait for the fuss to subside before opening elsewhere.
Let's hope not because who wants to miss out on a menu like this:
Nem de Foie Gras
A spring roll of goose livers served with a sliver of foie gras
Assiette de Thon cru et Fume
Smoked and raw Tuna
Risotto de Pince de homard
A risotto with clams and lobster
Pot au feu Poisson et Palourde au blanc de poireaux et saucisse de canard
Creamiest leeks and carrots served with duck sausage and fish
Poire a la Bourdaloue
A poached pear on spices and served with ice cream..
The tastes were incredible, the essence of the foie gras so deeply velvet, the raw fish like edible silk, each grain of risotto rice was a pearl glazed in lobster and the pot au feu a cloud around which the smokey flavours of duck sausage and the purity of the vegetables floated in alternate sensations..You know what I mean?
It's near the airport which may help to keep it undiscovered, and just in case you find yourself in Ho Chi Minh City and want to blow your mind on food..here's the address
31/4 Hoang Viet, P4
Ho Chi Minh City
8117003, 8117673
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