Mercure Danang French Village Bana Hills - CHEF'S RECOMMENDATION: PARTAKE IN REFINED EUROPEAN FLAVORS IN BANA HILLS

In the embrace of the French Village, L’Étable stands as a restaurant serving European delights which born from talented hands. Within its gentle confines, we invite our valued guests to indulge in the culinary culture infused with the Western spirit, where charm and grace radiate through every dish.

The European menu at L’Étable is ingeniously crafted by Head Chef Janne Ollikainen. With over 20 years of experience in five-star dining establishments, such as Accor and Marriott, Chef Janne places great emphasis on the quality of each ingredient, meticulous culinary techniques, and creative food presentation. Every dish served to guests is an exquisite and memorable experience.

The highlight of L’Étable’s menu is the two signature dishes, namely Grilled Duck with Truffle, Grape Salad, Red Wine Sauce, and Pumpkin, and Gnocchi with Wagyu Ox Cheeks Ragu and Red Wine Sauce.

Chef Janne’s menu focuses on premium imported ingredients to preserve the authenticity of Western cuisine. Diners will also indulge in specially sourced organic produce, particularly in the selection of fresh vegetables, while all sauces are homemade.

Apart from the restaurant’s signature dishes, Chef Janne also recommends the following best-selling items at L’Étable:

Moules Marinières
Using only the finest Bay Scallops from Bantry Bay, Ireland, our chefs at L’Étable skillfully prepare a special butter sauce infused with white wine. Chef Janne suggests enjoying this dish with slices of bread, dipping them into the flavorful sauce, and savoring it alongside a glass of exquisite white wine for an enhanced dining experience.

Conchiglie Giganti Al Ragu di Manzo
Conchiglie pasta, also known as shell pasta, distinguishes itself with its unique shape. Unlike traditional Italian pasta dishes, the beef is slow-cooked for hours, resulting in a tender and succulent texture when combined with the homemade tomato sauce. The sauce is carefully placed inside the “shells” of the pasta, creating a well-rounded flavor profile. Conchiglie Pasta with Braised Beef Cheeks is especially beloved by young visitors to L’Étable.

Australian Beef Tenderloin
Australian Beef Tenderloin is a familiar favorite to European cuisine enthusiasts, often prepared as renowned steak dishes. At L’Étable, the chefs elevate this tender and flavor beef by offering a selection of six sauces, allowing guests to tailor their dining experience. Options include Lemon Butter Wine Sauce, Red Wine Sauce, Peppercorn Sauce, Dill Sauce, and Butter Sauce.

Duck Confit
Duck Confit is a classic French delicacy renowned for its intricate preparation, resulting in a dish that is brimming with enticing flavors and captivating to the palate. Prior to being slow-cooked at a precise temperature of 85 degrees Celsius, the duck leg is marinated with a blend of spices and chilled for a duration of 12 hours. When savoring Duck Confit, diners are astounded by the supple and elastic texture of the skin, coupled with the remarkably tender and succulent meat within.