La Badiane Restaurant
Address: 10 Nam Ngu | Hoan Kiem, Hanoi, Vietnam
Phone: +84 4 3942 4509
Email: labadianehanoi@yahoo.fr
Website: http://labadiane-hanoi.com/
Open hours: 10:00 – 22:00
The restaurnat
Founded in December, 2008, by three French friends, Minh Spielmann, Benjamin Rascalou & Anthony Balenci, La Badiane -French for the Star Anise spice- is heralding its claim to be one of the best restaurants in Vietnam dedicated to fusion of flavors and international gastronomy.
Surrounded by harmonious leaf plants, & walls predominantly white alternating with carefully chosen vivid colors, the place provides for a true feeling of calm and elegance, which gathers the best conditions to let your senses express themselves.
When coming in, an open-sky corridor planted with luxuriant vegetation leads you towards the heart of the restaurant. One’s attention will be instantly caught by the multitude of perfumes & aromas flowing out of the open front kitchen.
After a major renovation in July 2015, the first floor now has space for gorgeous little corner for customers who prefer more privacy. A beige hanging curtain adorns the area, giving it a sense of gentle intimacy, away from the large open space which is further inside. If you step into the main area at noon, you would feel as if you are glowing because of the sunshine that goes straight from the glass windows up high. The color code of beige – green – grey creates a sense of freshness and comfort, bringing you some moments of complete relaxation while enjoying your meals.
The second floor with two dining rooms painted red will either cool you down in the hot summer with air-conditions, or warm you up in the cool weather of the monsoon season in Hanoi. At the same time, they provide you with a closed dinning space that respects your privacy. Enjoy our delicious foods here with your loved ones, temporarily forget the daily stress and worries, and relax in the sweet moments you know you deserve.
At la Badiane, all is about food but there’s also great attention paid to the service and the overall atmosphere, so that we make sure you enjoy every aspect of your meal. La Badiane, top 500 Restaurants in Asia by Miele Guide and “Certificate of Excellence” by Trip Advisor in 3 consecutive years 2012, 2013 and 2014 will never fail to satisfy you. Moreover, at this very same “picky” travel community, there were more than 300 upvotes as “EXCELLENT” for La Badiane – a formidable rating which can only be seen for top-end restaurants.
About the Chef
“Fusion food” is the most appropriate term that should be used to describe the culinary style of Benjamin Rascalou, Executive Chef of La Badiane.
Ben has been worked and travelled across various countries to learn about the culinary arts of different cultures all over the world, particularly India and Mediterranean countries. For him, cooking is not simply a job, it is actually a journey of discovery, combination and creativity related to “fusion food”. At La Badiane, our customers often surprisingly interested in the distinctive combination of high-end French ingredients and local spices such as anise, pepper, chili, coriander, cinnamon, dill, ginger,…, which bring out the best of all flavors. They are, in his words, not a French dishes with a hint of Vietnamese flavor. In fact, Ben’s dishes are developed to the unique flavors by the harmonious fusion of differently culinary styles.
Chef Ben experienced several years of professional training in prestigious restaurants in the world such as Lutetia, Paris 75006, Paris 75008, L’Alcazar, Orelse, Le Taillevent,…before coming here in Hanoi where he finds the paradise of fresh spices. Ben and other chefs in La Badiane sometime need to resort to more complicated cooking techniques than ones he used in the former restaurants. They have together created wonderful dishes that were ranked in the top 500 Asian restaurants and recognized by TripAdvisor through the “Certificate of Excellence” 2013. They have accomplished all of these amazing works in the kitchen of La Badiane that respectfully placed at the main entrance of the restaurant.
Benjamin Rascalou has shared that his foremost concern is not related to cooking techniques. It is, in fact, the pure happiness emerging when he can prepare delightful meals for customers. He said “I am happy whenever our customers satisfy with their meals, regardless of it is in Paris or Hanoi with 30 or 300 USD pay bill. The love for life and the happiness are by far the most important things to me”.