Missing artichoke in Vietnam? Head to Reflections Restaurant at the Caravelle Hotel
Poached sea bass, artichoke barigoule with preserved fennel, carrot and olive oil coriander jus at the Reflections Restaurant. Photo: Caravelle Hotel
For centuries, the artichoke has appealed to eaters around the globe for its nutrients and subtle, unique flavors.
It is known to aid digestion, to strengthen the liver and gall bladder, to diminish the risk of heart disease, and to decrease cholesterol. It contains significant amounts of vitamin C, folic acid, potassium and a lot of fiber. A single artichoke can provide 25 percent of the average person's daily fiber needs.
In Vietnam, artichoke is often made into tea and while culinary traditions around the world use artichoke hearts to cook a variety of healthy dishes, eating the vegetable is not popular in Vietnam.
However, artichoke lovers will not be disappointed by Reflections Restaurant's September artichoke party.
From September 12 to 18, the Caravelle Hotel's premier restaurant will prepare an à la carte artichoke menu. Customers will have occasion to enjoy the healthy artichoke prepared in Italian, French and Mediterranean traditions.
Appetizers include French artichoke terrine with black truffle and Asian mix crostini, fresh cream vinaigrette; stuffed artichoke hearts with Parma ham, assorted mushrooms and sherry vinegar mustard sauce; and chilled artichoke mousse with tomatoes jelly, crispy Kaddafi noodle wrapped tiger prawn.
Main dishes include poached sea bass with artichoke barigoule with preserved fennel, carrot and olive oil coriander jus; cajun spiced wrapped salmon with preserved artichoke, cheery tomato comfit with pistachios and avocado oil; and artichoke and sunflower seeds coated lamb rack on artichoke coulis, sautéed pak-choy hearts and crushed tomatoes.
In addition, Reflections' chefs have also created a four-course artichoke testing menu, starting with appetizers like artichoke chips tea; warm artichoke and scallops disc with rosemary honey dressing and crispy vegetables; continuing with main dishes like roasted beef tenderloin with artichoke fricassee, baby onions, diced smoked bacon and ricotta ravioli; and then ending with desserts like artichoke tart tatin with earl grey ice cream and crème anglaise, and freshly brewed Lavazza coffee or selected Ronnefeldt teas and assorted sweets.
The à la carte menu starts at VND228,000++/dish.
The testing menu with four courses costs VND1,160,000++/customer.
All prices are subject to a 5 percent service charge and 10 percent VAT.
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