Both of us love to eat and try new dishes whenever we travel. We stayed at La Residence Hotel & Spa, in which Le Parfum is located. We ate breakfast here every day and had dinner here one night. Friendly staff quickly showed us to open tables, and you can choose indoor or outdoor on the patio. Views of the Perfume River and the Imperial City which is on the other side of the river are lovely, and at night, the Citadel is lit up.The breakfast buffet is extensive...there is something for everyone. Coffee came quickly and we consider it to be very good, as that is how we start our days. We like to eat large breakfasts and there is a range from fruit, to deli meats and cheeses, following on to local Viet - style breakfasts, including a must-try Bun Bo Hue soup, for breakfast or lunch or dinner ("Delicious") There are also waffle and omelette stations, and plenty of danish and breads as well on the breakfast buffet. The cost of the breakfast was included in our room charge.
One night we went for the 6 course Degustation menu which paired different wines with dishes. The meal was not as heavy as one might expect from a degustation menu, but it was good value for money and just be sure that your dining partner can finish whatever you can't. It is also possible to substitute dishes as one of us does not eat salmon and was able to substitute, in advance of our dining reservation, for prawns. The ambience is French-vietnamese decor 1930's- style with high ceilings, tiled floors, and one could almost imagine a "Gatsby-esque" or "Indochine" 1930's movie set complete with Catherine Deneuve and diners in ball gowns and black tie, dining here.
While this degustation menu may change, here is what we had to eat: (Amuse Bouche) Soft Sea food ravioli with Parmesan Sauce / (Starter) Smoked duck breast carpaccio with mesclun & soya (my wife pronounced this to be amazing, and she does not normally eat duck- it was quite awesome), paired with a Cote de Provence / Seared Sea Scallop with Mashed Celery, garlic and sauteed snow peas, paired with a NZ Sauvignon Blanc / (Interlude) Lemon sorbet with Hue rice wine (surprisingly subtle and not overpowering) / (Main) Salmon Confit in OIl with fennel puree and a watercress salad (my wife substituted prawns here), paired with a Chilean Rothschild Chardonnay / Beef tenderloin marinated in rosemary and crushed pepper with a oyster mushroom and raspberry sauce, paired with an Argentine Malbec, / (Dessert) Chocolate with coconut ice cream and red hibiscus coulis, paired with an Italian Prosecco (yes!). Service was "spot-on" and the knowledgeable staff spoke excellent English and enjoyed chatting with us about the food and the wine. One of our favorites!
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