Lactalis & Président Bring World-Renowned Chefs to Vietnam

food - Saigon/HCMC: Jan. 25, 2017

Lactalis is the world’s leading dairy company. The family business has amassed 237 factories and 75,000 employees under its wide-reaching umbrella, delivering the best of dairy to the world whilst appreciating the local and cultural specificities of each country.

When choosing a manufacturer for your own business, understanding exactly what it produces is vital. For Lactalis, a global leader within the dairy industry, that’s everything under the sun – they have too many products to name in this article. To get an idea, Président is their most popular brand, and their butter enjoys an excellent reputation throughout Vietnam, and the world, as a higher-end option, valued for its taste. Président has expanded its range over time from cheeses to butters and creams, offering a wide variety of high-end products.

“Good butter is not cheap, it’s bought for better taste,” says Vincent Treluyer, the head of Lactalis’ Ho Chi Minh City branch. People enjoy cooking with the Président brand because the experience is better and the food turns out tastier than other mass market butters.

This is the reason why Vietnamese customers, despite having an abundance of cheaper options available, prefer to spend a little extra on the Président brand, which has been around for over 15 years. Vincent Treluyer gives the example of well-made croissants that can only be prepared with quality butter, which is the most essential ingredient.

Cooked at the right temperature with a quality butter, croissants are puffier, softer inside, crispier outside and generally melt in your mouth more easily when compared to croissants cooked with cheap butter or margarine. Why? Lower quality butter burns at higher temperatures due to the water-to-fat ratio; better butter like Président’s contains more fat, making it easier to cook at ideal temperatures.

Chefs can grasp the full potential of Président’s products by training to cook with butter, which adds richness and depth to nearly everything.

This is why Président utilizes the help and know-how of world-class chefs to share Michelin-level expertise with culinary enthusiasts throughout the globe. In October 2016, French Michelin Chef Jérémy Gillon conducted a master class on cooking with butter at the Pullman Saigon, and later at the Sheraton Hanoi.

Chefs like Jérémy are collaborating with Président and the Disciples Escoffier International, Vietnam chapter to inspire local chefs to do more with quality ingredients, showing techniques, promoting creativity, and spreading knowledge on better ways to cook.

In 2016, there were three master classes and one workshop held throughout Vietnam, all free of charge. The new year has much more in store:

#

Date

City

Event name

Type

Venue

Pax

Notes

1

January 19, 2017

Hanoi

Didier Corlou's master class

Master class

Didier Corlou's restaurant

60-70

Theme: salted butter & spices

2

February 2017

VN

President contest launch

Competition

N/A

N/A

 

3

March 2017

HCMC

Get Together

After work drinks

TBC

30-40

 

4

March 2017

Hanoi

Workshop 1

Workshop

TBC

20-30

Theme: TBC

5

March 2017

HCMC

Workshop 1

Workshop

Mai's cooking school (TBC)

20-30

Theme: TBC

6

April 2017

Hanoi

Epicurean Binner

Dinner

TBC

30-40

 

7

April 2017

HCMC

Choucroute night

Specials night

TBC

50-60

TBC with Daniel Hampele

8

May 2017

HCMC

Young Talent Trophy 2017

Competition

The Caterers kitchen (TBC)

50-60

 

9

May 2017

HCMC

Master class 2

Master class

The Caterers kitchen (TBC)

80-100

With Michelin star chef

10

May 2017

HCMC

Gala dinner and HCMC Chapter

Gala dinner

5-star hotel (TBC)

100-120

 

11

May 2017

VN

President contest ending

Competition

N/A

N/A

Results to be announced during HCMC Chapter

12

June 2017

HCMC

Get Together

After work drinks

TBC

30-40

 

13

June 2017

Hanoi

Workshop 2

Workshop

TBC

20-30

Theme TBC

14

July 2017

HCMC

Workshop 2

Workshop

Mai´s cooking school (TBC)

20-30

Theme TBC

15

 September 2017

HCMC

Get Together

After work drinks

TBC

30-40

 

16

October 2017

Hanoi

Master class 3

Master class

TBC

60-70

With Michelin star chef

17

October 2017

Hanoi

Epicurean Dinner and Hanoi Chapter

Dinner

TBC

30-40

With Michelin star chef

18

October 2017

HCMC

Master class 3

Master class

TBC

80-100

With Michelin star chef

19

October 2017

HCMC

Epicurean Dinner

Dinner

TBC

30-140

With Michelin star chef

20

November 2017

HCMC

Saigon Gourmet Week

Lunches, dinner & Gala

Sofitel Saigon Plaza

100-120

A whole week

21

 December 2017

Hanoi

Workshop 3

Workshop

TBC

20-30

Theme TBC

22

 December 2017

HCMC

Workshop 3

Workshop

Mai's cooking school (TBC)

20-30

Theme TBC

23

 December 2017

HCMC

Get Together

After work drinks

TBC

30-40

 

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