Milk pig roasted with the sheets Moc Mat-Speciality of La Ferme du Colvert
Photo: An Tran

Bucolic and gastronomic

Our varied and refined specialities will enchant you. You will be surprised by the talent of our chefs, seasoned by many voyages with the groups of Nomade Aventure and the FFCT. They also acquired a know-how, inherited from the great mother of origin Hue (Vietnam Center) and practiced by the old sister of the family.

Our bucolic area is promoted for its soil products. The Vietnamese and Mediterranean gastronomical dishes, for those who love, despite everything, to find some roots, will make the rest.

An excellent combination between exotic products and home-made ones, not only makes a success of our Spring Rolls, the shrimps dipped to bitter-sweet sauces, confined rice, the duck conserve, the vermicelli salad or different typically Vietnamese dishes, we still manage to make brown during the hours : onion, garlics, parsley, thyme, basil, clove, nutmeg… of the ingredients which the Frenchlove at heart, to enjoy in our home-made casserole, releasing thousand perfumes!

Spirit and art of table of France.

The gastronomical discoveries will accompany you with the menu by the chef and his chart of wines. Or quite simply our proposals of cocktail of the tropical fruits, French pastries to be tasted, at the edge of the swimming pool, with tea and candied fruits.

A great rustic kitchen where our chef and craftsmen perpetuate the culinary recipes of our grandmothers. Banh Cuon- pancake stuffed in vapor. Banh trung – sticky rice puddings for Tet –Vietnamese New Year. Ruou – sake of local rices and of manioc, liquor of citrus fruits distilled by our care thanks to our alembic. Mut – fruits in the gardens candied in traditional copper pots…

And our great speciality : the milk pig roasted with barbecue, stuffed with aromatic herbs of  the garden. The grill room is our pride. There we roast also the fish fished in the morning with the ponds, chickens and duck fattened in the farms in the neighbourhoods. Our project : Fatten the ducks. Barbary of quality to obtain the fat liver, making honor with the French culinary in this lost corner of the Tonkin countryside. And why not, baguette and bread spices, British pancakes, Spanish paella, Italian pizza and pastas, osso-bucco or quite simply the ratatouille, the blanquette of veal and other dishes of Provence. Without forgetting the side dishes and famous gastronomical subtleties of the French kitchen.

Fresh products of the soil
Morning market of Luong Son
Gastronomical and refined kitchen
Spirit and art of table of France

Paëla party with the garden
Photo: An Tran