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Welcome to
La Table duChef
In the heart of the capital Vientiane, the French restaurant is a new prestigious table in Laos.
Come and discover elegant, refined, top-of-the-range cuisine and more...
In a vintage atmosphere, marked by memories and Parisian walks, we offer you two menus, Brasserie de luxe and Bistronomique.
For lunch or dinner, come to our little haven of peace, ideal for enjoying a meal with family or friends, to discuss business terms or simply to get together as a couple for a romantic moment.
You will love our intimate dining room, with only 18 to 24 seats available. Reservations are recommended.
Privatization of the restaurant or the possibility of our chefs coming to your home for a private meal are available options.
Estimates on request.
A Bistronomique Experience
Welcome to a haven for curious palates, where culinary art meets seasonal inspiration. Our menu is a carefully orchestrated symphony of flavors, drawing inspiration from French and Asian influences, celebrating the freshest ingredients.
Imagine embarking on a delicious adventure, savoring classic French dishes one night and indulging in Franco-Asian specialties the next. Each dish is a masterpiece, crafted with passion and presented with an eye for beauty.
Savor the vibrant dance of summer flavors, the comforting warmth of autumn's bounty, the crisp freshness of winter's harvests, and the renewal of spring's offerings – all reflected in our ever-changing menus.
Here, gastronomy transcends mere meals and becomes an immersive experience for the senses. Step into an elegant atmosphere where exquisite flavors, meticulously crafted by our experienced chef, dance on your plate. Let our attentive service guide you through carefully curated menus, showcasing the finest ingredients elevated to culinary art.
Beyond the delicious dishes, expect an evening enhanced by warm Laotian hospitality, creating memories that will linger long after your last bite.
Brasserie Luxe
French cuisine has various gastronomic styles derived from French tradition. It has evolved over the centuries. The Middle Ages saw the development of sumptuous banquets that took French gastronomy to a higher level, with food decorated and heavily seasoned by chefs such as Guillaume Tirel.
In the 17th century, habits changed, with less systematic use of spices and with the development of the use of aromatic herbs and refined techniques, initiated by François Pierre de La Varenne. In the 18th century, sumptuous banquets with dozens of dishes were served at the Court of France in Versailles. It was also towards the end of this century that Marie-Antoine Carême, a future chef of international renown, was born.
French cuisine was codified in the 20th century by Auguste Escoffier to become the modern reference for haute cuisine. It is still considered a reference in the world today because of its cultural aspect. The rise of gastronomic tourism, with the help of the Michelin Guide in particular, contributed to a certain return to the countryside in the 20th century and beyond.
The diversity of regional traditions makes French cuisine multiple rather than unified. Many regional dishes have developed to the point of being known and recognized nationally and even internationally, sometimes giving rise to variations from one region to another.
Come and discover the true French culinary heritage in our restaurant.
Chef of the
Brasserie Luxe
At 60 years old, Chef Frederic Allaire is at the height of his career. Born in Paris, the capital of France, Frederic has been talking about becoming a chef since his early childhood, watching his grandmother and then his mother cook for large family meals.
After studying accounting and business management, Frederic, who is self-taught in the kitchen, learned the trade from a chef with over 40 years of experience during the first 4 years of opening his first restaurant at the age of 25.
Passionate about cooking, he gained a good experience, through a training course, in many restaurants for 10 years, and then again on his own account for over 20 years. Today, his new challenge is to introduce French gastronomy to Laos.
The dishes of our experienced chef are mainly designed out of love for his profession and respect for the recipes developed by great chefs of French cuisine such as Monsieur Escoffier.
Come and discover his Brasserie de luxe menu in our restaurant La Table du Chef.
Chef of the Bistronomique Experience
At 40 years old, chef Anthony Ciais is at the peak of his career.
Born in Nice, in the south of France, on the shores of the Mediterranean Sea, he apprenticed and worked with some of the greatest chefs in the world.
He did all of his apprenticeship with David Faure, and also worked with Joël Robuchon, Pierre Carrier, Olivier Streiff, Christophe Cussac, and Jouni Törmänen in many Michelin-starred restaurants.
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Earned two C.A.P.s (Certificat d'Aptitude Professionnelle) in Catering and Cooking
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Won second place in the 2003 Apprentice Challenge
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Trained in emotional and creative cuisine
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Trained in molecular cuisine
Today, he takes on a new challenge as the chef of this new French gastronomic restaurant in Laos, La Table du Chef.
He expresses himself through elegant, high-end cuisine with regional flavors from his French heritage, as well as through fusion cuisine with Franco-Asian flavors from his many professional experiences in Asia.
Come and taste the dishes of this talented chef, in one of our 5 bistronomic menus, or experience the full chef's experience, his creative work, to carefully prepare exceptional dishes, respecting the high-end fresh products, to sublimate their flavors.
Starters and Soups
Pan-fried foie gras, Burgundy snails, Frog legs, Onion soup, Pistou soup, And many other surprises throughout the seasons. The chef will help you discover the diversity of French culinary heritage.
French Regional Dishes
Beef bourguignon, Cassoulet from the southwest, Blanquette de veau, The famous bouillabaisse from Marseille...
There is something for everyone, a guaranteed taste journey.
The Best French Meats
Charolais beef breed, matured for a flavorful steak grilled to your liking, Entrecote (rib eye), Côte de bœuf (bone-in rib steak), Faux filet (strip steak), Filet de bœuf (filet mignon),
and the legendary steak tartare.
From the Sea
Fish and shellfish imported from Europe, prepared fresh by our chef to present you with the best products from the Atlantic and Mediterranean seas directly on your plate, for an extraordinary taste, freshness, and texture.
From the Land
The best of meats and game, from our best French producers and farmers, seasoned and cooked to perfection to bring out all the flavors. Carefully sourced and prepared to be appreciated by our customers, this is the chef's daily work.
Something Sweet
What better way to end a meal than with a touch of sweetness.Inventive and creative, the chef will surprise you with his gourmet plates, in a parade of colors, textures, and flavors to finish your gourmet menu in style in our restaurant La Table du Chef.
Embark on a Culinary Journey in the Heart of Vientiane
Two distinct culinary adventures prepared by different chefs await. Our Brasserie Luxe menu offers classic French cuisine with a modern twist, perfect for an intimate evening in our charming space. Reservations are recommended. For a more adventurous palate, explore the Bistronomique Experience – an innovative tasting menu crafted by our dedicated chef. Reserve this one-week in advance and enjoy it within our exclusive La Table du Chef, or let us bring the experience to your chosen venue.
