While I settled in New Jersey, Chef Didier Corlou, a fellow Breton after traveling the world cooking and discovering a wealth of flavors, ingredients and cultures, settled down in Hanoi, Vietnam.
I discovered that we were born the same year in the same part of Brittany, Morbihan.
Here are a few examples gleaned from La Verticale site of dishes he created:
"Grilled duck foie gras with lemongrass, Spring roll with truffles, « banh cuon » with caviar and salmon roes, crab cannelloni with sea urchin nectar, rock lobster in fish bladder, pork nougat with caramel"
(photo from 'La Verticale' site).
Check his Christmas Night and New Year's Eve Menus.
The restaurant counts a 'spice shop' in its offerings.
Didier penned 3 books, most recently A La Verticale des Epices, and offers cooking classes.