[Le Petit Hanoï](https://www.le-petit-hanoi.fr/) — Mélodie Vu. A trained pastry chef and chocolatier (BTM), born in Hanoï and now based between Salies and Rieumes, she founded Le Petit Hanoï as a laboratory where the precision of pastry craft meets her deepest childhood memories. In her culture, you do not always say "I love you" with words: you slip it into the careful folding of a dough, into the generosity of a bowl held out to you. At the festival, she shapes her double-fermented "Porcelain" steam dough every day for two 刈包 — GuàBāo: the Tamarind Karaage and the Signature Shiitake. instagram.com/lepetit.hanoi91
Our double-fermented "Porcelain" buns offer a radiant whiteness and unique softness thanks to coconut oil. The Tamarind Karaage: free-range chicken marinated for 24 h (soy, ginger, garlic, sake), fried in a starch crust, glazed with homemade tamarind syrup and crunchy carrot & green papaya pickles. By Mélodie Vu.
13.00 €
Our double-fermented "Porcelain" buns offer a radiant whiteness and unique softness thanks to coconut oil. The Signature Shiitake (Veg): mirin-glazed shiitake mushrooms (intense umami) and crispy tofu, bound by a smooth Greek yogurt cream and fresh pickles. By Mélodie Vu.
13.00 €