The fourth "International Gastronomy Village" with the participation of more than 40 countries, including Vietnam, Thailand, the Philippines, Russia and France, is taking place from March 21 to 24, at Trocadero Garden, in Paris. The event introduces the culinary culture and unique foods of countries.

Overview of "International Cuisine Village". 

The Vietnamese booth near the booths of Cuba, Chile, and Spain, co-organised by Thanh Binh Jeune Company – a company that specialises in selling imported goods from Vietnam, and Chef Lam Thanh Kim, who was born and raised in France. The booth introduced Vietnamese foods such as Ben Tre fresh coconut, fresh sugarcane juice, Nutifood coffee, and Hanoi beer, to French and international friends.

Vietnamese Ambassador to France Nguyen Thiep (second from right) visited the Vietnamese booth.

Chef Lam Thanh Kim said that cooking Vietnamese dishes is his hobby and important passion. “I want to introduce Vietnamese cuisine at the "International Cuisine Village" because Vietnamese cuisine is not only famous in France but also around the world. At the event, he introduced specialties of Vietnam’s three northern, central and southern regions such as bun cha (noodles with grilled pork), nem cuon (spring rolls), goi cuon (rolled shrimp and pork salad), bun bo (beef noodle), my van than (wonton noodles), which are famous Vietnamese foods among the French.

Chef Lam Thanh Kim introduced nem cuon (spring rolls) to the journalist and culinary expert Éric Fauguet.

"International Cuisine Village" is taking place at the famous tourist destination in Paris and is an opportunity for French people and international visitors to explore diverse cuisine culture.

The Philippine’s pavilion.

According to gastronomic expert Éric Fauguet he is "very knowledgeable" on Vietnamese dishes. For him, Vietnamese cuisine is very rich, fresh, low in fat and delicious.

Spain’s space with salt pork thighs.

Under the framework of the "International Gastronomy Village", many activities such as concerts, cooking classes, and performances by famous chefs such as Eric Briffard, Gregory Cohen, Ghislaine Arabian, and Thierry Charrier, were organised.

Nhan Dan