On the evening of 11 October 2025, the Michelin One Key 2025-awarded Hôtel de la Coupole in Sapa set the stage for an unforgettable celebration of French gastronomy with the Eight Hands Escoffier Gala Dinner – “Les Saveurs de France.”
Four acclaimed chefs united to craft a six-course menu that paid homage to the timeless artistry of French cuisine, blending tradition with innovation in a night of refined elegance.
A Living Tribute to Auguste Escoffier
The gala was a heartfelt homage to Auguste Escoffier, the father of modern French cuisine. Guests embarked on an exquisite culinary journey, where each creation was meticulously composed with grace and artistry, transforming every plate into a masterpiece to be savored and remembered.
Eight Hands, Four Masters, One Vision
Together, the four culinary masters performed in perfect harmony, transforming Chic Restaurant into a grand stage of haute cuisine. Guests were not only treated to an extraordinary dining experience but also witnessed a living tribute to Escoffier’s enduring legacy.
As host of the evening, Oliver Mette, Executive Chef of Hôtel de la Coupole, welcomed guests amidst the enchanting clouds of Sapa. Known for his passion for crafting unforgettable dining experiences, he set the stage for an evening of refinement and artistry.
Joining him were three esteemed collaborators, each bringing their own mastery to the table. Chef Thierry Fischer, President of Escoffier Switzerland, whose leadership and mastery embodied the values of the Escoffier tradition; Chef Olivier Genique, Vice President of Escoffier North Vietnam, who brought a refined vision of French gastronomy and a commitment to advancing fine dining in the region; and Chef Matthieu Lagarrigue, renowned pastry chef, whose exquisite dessert creations combined technical brilliance with delicate artistry.
An Evening of Collaboration and Creativity
Reflecting on the evening, Chef Olivier Mette shared: “It was an honor to welcome such talented guest chefs to Sapa and to create this journey together. Each of us brought our own story and passion to the table, and what truly mattered was seeing our guests enjoy the experience and take with them lasting memories of the evening.”
Dining and Cooking