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THE INSIDER
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What wines do you particularly recommend from
your cellar for the festive season?
For this coming holiday season 88 Lounge will
have many different products to offer. We already
stock a large selection of champagne, but for the
month of December, I especially recommend Cham-
pagne Billecart-Salmon. We will be running a pro-
motion on this champagne during the entire month.
We are very happy to be working with this brand
as it has a long history of producing great quality
since 1818.
Can Vietnamese food be paired with French
wine?
French wine has a huge range of flavours and
it can of course be paired with Vietnamese food.
Vietnamese food uses a lot of different herbs, spices
and vegetables. I discover new pairings every day.
When preparing Vietnamese food, your own tastes
and preferences come into play. One day there may
be a perfect match with a certain wine and on an-
other day it can match with a different wine.
What encouraged you to join 88 Lounge?
When I started working at 88 Lounge, it was
already set up. I joined this project because I was
excited about being able to share my knowledge
about wine with all who are interested. This project
has allowed me to work with new flavours, products
and wineries and I get the chance to share what I
discover with our customers.
My plan at 88 Lounge so far is going in well; I
see our local clients drink more and more wine and
appreciate what they are drinking. The atmosphere,
décor and overall feeling here is that of a wine
lounge and I am very proud to be a part of it.
What will be happening at 88 Lounge for Christ-
mas and New Year?
88 Lounge will not have a special menu for
Christmas and New Year. We will run our normal
finger food menu as we are not a restaurant. How-
ever, we are capable of putting something together
should anyone be interested in having a private
dinner during this coming holiday season. In order
to bring in this holiday season, 88 Lounge will also
arrange many private and public events that guests
will be able to join.
What makes your service distinct?
The 88 Lounge was built by architects who had
a wine lounge in mind. That is why we are so well
suited to this concept. I like to get to know my cli-
ents and especially their tastes. By doing this I can
more easily suggest a wine that is suited to their
palates and the occasion. A part of my job that I love
is introducing new products to my clients. I aim to
do this every day.
Who are your target customers?
Our target customers are all those who are
interested in wine – young or old, it does not
matter. The aim at 88 Lounge is to present a new
concept and products linked to wine that every-
body can enjoy.
What are some of your key events?
Since opening we have arranged a wide variety
of events, both public and private. Our new con-
cept, Sundays@88, allows us to introduce newly ar-
rived wines to the public with a two hour free flow,
hosted every second and last Sunday of the month.
Wines are selected depending on the season. Wine
tastings, product launches and wine fairs are all
things that we have done in the past. For the year
2014, I am particularly proud to announce that 88
Lounge will start to host our own wine master class-
es. These will be available to anyone who wishes to
expand and develop their knowledge in wine.
Do you cater to individual requests?
My clients ask me for special requests every day
and I love this part of my job. Recently, we hosted a
wine tasting with one of the world’s most renowned
sommeliers, Madame Corinne Michot, and I was
able to invite some of my clients. They showed
great interest and it made me happy to see them en-
joying the event so much. We have also organised
private dinners for different organisations when we
have paired wine with food.
How do you see your contribution to this indus-
try in Vietnam?
Due to my studies in France, I have been con-
tacted by various schools in Vietnam to give lec-
tures in wine and gastronomy. I love to share my
knowledge with those who are interested in start-
ing a career in this industry. I work closely with the
various wine suppliers in the city to promote the
products that I love and want others to discover. My
job today also allows me to be creative and I try to
come up with new dishes or cocktails as much as I
can. My most recent creation is a cocktail based on
Vietnamese fish sauce.
ine
makes the man