On April 24, 2026, Chef Alain Pham took part in Goût de France 2026, held at the French Residence in Ho Chi Minh City by the Consulate General of France.

Created to promote French gastronomy around the world, Goût de France returned to Ho Chi Minh City with a series of immersive workshops dedicated to cuisine, wine and the art of the French table. Rather than presenting French gastronomy as a distant tradition, the program invited selected participants to experience it through practice, exchange and direct transmission.

The event was opened in the presence of Étienne Ranaivoson, Consul General of France in Ho Chi Minh City, who emphasized the role of gastronomy in France’s cultural identity and international appeal. He also highlighted the importance of making French culinary culture more accessible to the wider public, especially through practical experiences.

Alain Pham participated in the cooking workshop alongside Chef Thao Na, founder of Maison des Rêves, and Chef Nguyen Quoc Lap, chef at the French Residence. Together, the chefs guided participants through the preparation of a complete French lunch, from appetizer to main course and dessert.

For his contribution, Alain presented an appetizer of scallop tartare with marinated multicolored tomatoes, tomato consommé, croutons and Brillat-Savarin cheese. The dish reflected his approach to French cuisine: preserving its structure and spirit while allowing a lighter, more contemporary sensibility to emerge.

The program also included a workshop on art de la table led by Grégory Philippe, Executive Assistant Manager at Hôtel des Arts Saigon – MGallery, introducing participants to the rules of French service, table setting and dining etiquette. French wine culture was represented through the participation of Parcelles, further enriching the program’s dialogue between food, wine and hospitality.

For Alain Pham, Goût de France 2026 carried a personal resonance. Trained in France and now working in Vietnam, he described the event as more than a culinary gathering: a dialogue between French cuisine and Vietnamese culture, and an opportunity to share both traditions with a wider audience.

This participation marks an important chapter in Alain’s professional journey, situating his work at the intersection of French culinary education, Vietnamese cultural identity and contemporary gastronomy in Saigon.