I traveled across Vietnam for most of my vacation, and besides the wonderful professional encounters I had, I rediscovered with great emotion a welcoming, hardworking, generous, and proud people, as well as breathtaking landscapes.

From markets, streets, and gardens, I brought back spices with which I will have fun this year, trying to create new dishes: jungle honey from Dalat, black cardamom from Sapa, wild black ginger, Talauma, Nuoc Mam salt...