Organised by the historic Sofitel Metropole Hotel Hanoi, the annual festival, now in its fourth year, will offer guests a unique opportunity to savour the “savoir-faire” of some of the world’s most talented chefs.

During the five-day festival, the quartet of master chefs will work together to create and demonstrate the best of today’s “haute cuisine”.

The event will feature gastronomic delights from four continents with creations by three-star Michelin chef Alian Passard from L’Arpege in Paris, chef Meryem Cherkaoui from La Maison du Gourmet in Casablanca, chef Marc de Canck from La Chronique in Montreal, and chef Didier Corlou from La Verticale in Hanoi.

Michelin chef Passard will dazzle the senses of connoisseurs with his sublime creations to be featured at a stunning gala dinner on December 6.

Chef de Canck will present a glimpse of North America’s cuisine, which fuses European and American specialties. Chef de Canck, whose bill of fare is focused on quality ingredients and innovation, prefers to call his a “cuisine inspired by the moment.” A dinner featuring chef de Canck’s creations will be held on December 4.

Female chef Cherkaoui, who graduated from the famous French culinary academy Paul Bocuse, will highlight African cuisine on December 5. She will present a bountiful feast made with some of the finest products from Morocco using cooking techniques from Europe.

Chef Corlou has worked tirelessly to develop a healthy menu by fusing some of Vietnam’s rare produce offerings with the techniques of French cuisine. He will conduct a culinary forum on December 4 with a focus on the unique spices and exotic ingredients of Vietnam. His store of knowledge stems from 13-years of contact with Vietnamese colleagues and aroma hunters, as well as his own discoveries from the country’s natural flora.

Hotel chef Andre Bosia and his team, as well as some of the world’s most prestigious wineries, will also combine their strengths to ensure diners enjoy the festival to the fullest.