I travelled through Vietnam for most of my holidays and, in addition to the beautiful professional encounters I made there, I rediscovered with great emotion a welcoming, hard-working, generous and proud people as well as breathtaking landscapes.

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