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ofitel Plaza Hanoi is delighted to welcome new execu-
tive chef, Christian Bouby. With over 30 years experi-
ence in the hospitality industry and great passion for
food, chef Bouby has developed a unique and flavorful
range of cuisine, promising to take gastronomy lovers on a
magnifique culinary journey.
Chef Bouby will oversee all the culinary activities of Sofi-
tel Plaza Hanoi, including its two main restaurants: Brasserie
Westlake, an all-day dining venue with Asian and international
buffet; and Ming Restaurant, which brings guests exceptional
dim sum dishes and Oriental cuisine. In addition, the hotel’s
catering and special service operations will also benefit from
his creative touch.
With his culinary skills, chef Bouby has worked in some of
the world’s best kitchens, such as Centara Grand Resort & Vil-
las in Thailand, Eko Hotel & Suites in Nigeria, Mercure-Coralia
in France and Four Seasons Hyde Park London. He embraces
the philosophy of serving simply prepared dishes, crafted to
evoke full flavors through the use of quality seasonal ingre-
dients, creative composition and sound cooking technique.
“We are proud to have chef Bouby as our executive chef
at Sofitel Plaza Hanoi,” says director of food and beverage,
Max Huber. “His creativity and extensive expertise will further
enhance the exceptional dining experience at our hotel, while
adding a French touch to it.”
With avocado now in season, here is chef Christian Bou-
by’s avocado and curried crab recipe:
INGREDIENTS:
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2 avocados
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200gr crab meat
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2 spoons mayonnaise
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Fresh coriander
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1 tomato
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1 lemon (juice of )
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1 lettuce
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Salt and pepper
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1 pinch turmeric and curry powder
METHOD:
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Mix the crab meat with mayonnaise, curry and turmeric powder,
season to taste
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Mash the avocado, add the diced seedless tomato, the chopped
fresh coriander, lemon juice, salt and pepper.
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In a ring, place a first layer of avocado on the chopped lettuce,
follow by the crab mixture. Repeat twice.
CULINARY
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FINE DINING
LAYERING OF AVOCADO AND CURRIED CRAB (For four persons)