[Roundtrip Transfer] La Maison 1888 Restaurant Da Nang | Pick-up/Drop-off at Da Nang City Center

• Michelin-Starred Inspiration: Helmed by the influence of a three-Michelin-starred French chef, La Maison 1888 boasts a menu that masterfully blends classic French techniques with fresh, local Vietnamese ingredients. Expect an explosion of flavors and textures in every dish.
• Colonial Elegance: The restaurant occupies a beautifully restored colonial mansion, transporting you to a bygone era. High ceilings, chandeliers, and comfortable furniture create a sophisticated ambiance perfect for a special occasion or a romantic evening.
• Breathtaking Views: Enjoy stunning panoramic views of the Da Nang coastline while you indulge in your meal. The scenic setting adds another layer of luxury to your dining experience. (Note: View details might depend on the specific table location)
• Impeccable Service: The attentive and professional staff at La Maison 1888 ensures a seamless and unforgettable dining experience. They cater to your every need and exceed expectations.
• Exquisite Wine Selection: Complement your meal with a selection of fine wines from around the world. Their cellar boasts a prestigious collection, offering the perfect pairing for your culinary adventure.

Describe: Experience premium French cuisine in a French colonial architectural
space. La Maison 1888 is Vietnam's first and only restaurant to cooperate with
Michelin-starred chef - Chef Pierre Gagnaire. The restaurant's menu is a
perfect combination of famous French cuisine and local ingredients. We invite
you to enjoy premium French cuisine with a menu that changes seasonally and is
meticulously prepared by our restaurant's talented chefs.

• Address: InterContinental Danang Sun Peninsula Resort, Bai Bac, Son Tra, Da Nang

  
  

• Opening hours: 18:30–21:00 (last order before 21:00)

  
  

Set Menu 5 Dishes

• Beurre Nantais

Nantais butter, Hokkaido spy shrimp, sour French seafood

(*) The chef advises you to enjoy the Kaviari Caviar eggs

• « Ravioli al Tartufo » by Pierre Gagnaire

Ravioli onions with black truffle mushrooms Tuber Melanosporum from France

Slow-cooked onions with black pork fat from Bigorre and Château-Chalon AOC

• Hirame

Japanese shrimp Hirame roasted with sea urchins

Cinderella garlic and French forest mushroom pan

• Ris de veau

Black acid pepper, chopped lemon

Duck legs and paille fried potatoes

• The Pierre Gagnaire Grand Dessert

Classic French dessert combined with local ingredients

Creampie roll cake with ginger, orange marmalade and thin rolled crushed
almonds

Roasted bananas cake with long-lasting Sampan rum, snow banana with lemon

Bavaroise coconut juice, chickenpox, sugar eggs

Parfait cream with Chartreuse flavor, herbs, apple butter

Vietnamese coffee, pomegranates, crushed cocoa, and caramen beans

Set Menu 7 Dishes

• Beurre Nantais

Nantais butter, Hokkaido spy shrimp, sour French seafood

(*) The chef advises you to enjoy the Kaviari Caviar eggs

• Crème fraîche et caviar

Ravioli onions with black truffle mushrooms Tuber Melanosporum from France

Slow-cooked onions with black pork fat from Bigorre and Château-Chalon AOC

• « Ravioli al Tartufo » by Pierre Gagnaire

Ravioli onions with black truffle mushrooms Tuber Melanosporum from France

Slow-cooked onions with black pork fat from Bigorre and Château-Chalon AOC

• Hirame

Japanese shrimp Hirame roasted with sea urchins

Cinderella garlic and French forest mushroom pan

• Ormeau sauce Eriang

Japanese caterpillars, smoking dwarves, roasted cabbage and Eriang sauce

(*)The chef advises you to enjoy French black truffle mushrooms

• Ris de veau

Black acid pepper, chopped lemon

Duck legs and paille fried potatoes

• The Pierre Gagnaire Grand Dessert

Classic French dessert combined with local ingredients

Creampie roll cake with ginger, orange marmalade and thin rolled crushed
almonds

Roasted bananas cake with long-lasting Sampan rum, snow banana with lemon

Bavaroise coconut juice, chickenpox, sugar eggs

Parfait cream with Chartreuse flavor, herbs, apple butter

Vietnamese coffee, pomegranates, crushed cocoa, and caramen beans