Saturday, 1 October 2016

Restaurant Le Bourgeois Ho Chi Minh Hotel Contiental

The pan seared foie gras with apple and strawberry sauce was exquisite. Following that the pan seared duck breast with duck leg confit and mushroom spring roll for my main course and the chocolate truffle cake for dessert made for a truly Frendh dining experience with just a hint of Vietnamese flavor. The service was excellent

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