Vang Vieng, Lao PDR

Michelin Guide to promote Vietnamese cuisine

Photo: Vietnam Times

Michelin Group wishes to cooperate with Vietnam National Administration of Tourism (VNAT) to introduce Vietnamese cuisine to the world.

The information was revealed at a virtual meeting between the VNAT and the French Embassy in Vietnam and a representative of Michelin Group on June 8.

The representative of Michelin Group said he was impressed by the diverse and unique cuisine of Vietnam, with many dishes becoming brands in the world. Therefore, he suggested promoting Vietnamese cuisine on Michelin Guide to bring it closer to international friends.

VNAT Vice Chairman Ha Van Sieu appreciated the group’s proposal, saying Vietnam’s tourism in recent years has grown strongly. Cuisine is one of the factors that help affirm the position of Vietnam tourism on the world tourist map, he said.

Vietnamese cuisine is very diverse with many delicious and unique dishes from the country’s three regions which are easy to enjoy.

Sieu said the VNAT always welcomes ideas and plans to introduce Vietnamese culture and tourism, contributing to promoting Vietnamese tourism to tourists around the world.

He hoped that in the near future when the pandemic is controlled and international tourism is reopened, the two sides will have chances to meet face-to-face to discuss cooperation plans.

Established in 1888, Michelin is a world-famous French tire company. In 1900, the company released the Michelin Guide. At that time, the handbook was just a map with a list of hotels and Michelin tire change locations. From 1920, the company stopped giving out free books and added restaurant listings to this guide book. Then, Michelin recruited culinary inspectors to check the quality of the restaurants. Since 1930, there have been lists of Michelin-starred restaurants.

Michelin rating criteria based on the quality of products, mastery of flavour and cooking techniques, the personality of the chef represented in the dining experience, a harmony of the flavours and consistency between inspectors’ visits.

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