L’Usine launches new all-day breakfast menu
By Minh Tuan
HCMC – L'Usine, a well-known café chain with several venues in HCMC’s District 1, has launched a new breakfast menu based on the three key pillars of nutrition, taste and presentation.
In this menu, the staple ingredients used are good for health, such as salmon, avocado, kale, quinoa, chia seeds, berries and fresh flowers. The new dishes are also ideal for brunch, dessert or a light afternoon bite.
Some of the new dishes are Brioche French Toast served with raspberry compote, fresh strawberry ice-cream and truffle honey; Avocado Toast with poached eggs, homemade pesto sauce, feta cheese, quinoa and rye bread; Salmon Toast with capers, pickled shallots on soy and linseed bread; and Hotcakes with seeds, vanilla ice-cream and berries.
Head chef Nicholas de Gersigny has researched and innovated the dishes that serve the Vietnamese appetite and palate. Not only focusing his gaze on Western breakfast dishes, he has encompassed the great dishes of the East including chicken rice, bun thit nuong and banh mi thit nuong (noodle or Vietnamese bread with grilled pork).
Besides garnishment, fresh and healthy ingredients are priorities in this menu. L'Usine now boasts an in-house bakery, baking fresh bread of the day and the vacant rooftop at L’Usine Le Thanh Ton has been transformed into an urban garden under the chef’s expert guidance.
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