About Spices Verticale
To evolve in a space where the East meets West, where the two comes together for a cuisine in a perfect balance of tastes & textures!
Spices Verticale dishes are the result of a surprising French and Vietnamese fusion that goes across the conventional boundaries.
Charming old ancient French villa from the 1930s with a relaxing patio.
Located at the hearth of the old French quarter.
There are five principal colours very representative of this architecture: green, yellow, black, white and orange.
These five colours are also symbols of the five seasons: spring, summer, autumn, winter and the fifth one is called the seasonal transition which lasts for 21 days.
In the restaurant, you can also see glimpses into Corlou’s life as well, through the framed white-and-black photographs depicting his and his Vietnamese wife’s families through six generations.
Wish you a nice spicy journey…
Born at Hennebont, in Brittany, Didier Corlou is no armchair traveller. He finished his training when he was seventeen, put in three years in some French inns and restaurants then headed off to explore the world, in the process became enchanted with the exotic spices and fruits of Africa, Asia and distant islands. His travels saw him cooking for presidents in Africa, show biz stars in Bora Bora, royalty in Malaysia, the king of Cambodia, and he has now worked across the globe, including though Africa, Polynesia, Indian Ocean, the Caribbeans and Southeast Asia.
First foreign Chef who comes back in Vietnam after the war, his target is to promote and give back the stars of the Vietnamese cuisine. Focus on the transmission, it is with pleasure that he takes some young cooks to train and give something.
Didier Corlou cuisine is based on the authentic Vietnamese cuisine with his touch. The spices master, a real passionate of locally sourced ingredients to share the best of Vietnamese natural flavours.