- Lobster Sashimi and Kobe Beef
- Beetroot and Garlic Purée
- Laocook Summer Internships 2008
- Tomato and Grape Soup
- The Fat of the Land
- Caviar and Sushi
- Prawns with Apples and Drawing with Chocolate
- Sardines with Tomato
- Anchovies in Tomato and Roasted Duck
- Lobster Sashimi and Kobe Beef 4
Padek, Vienne, black, panyafe - Laocook Summer Internships 2008 4
Vienne, Nittaya, Vienne, josie - Beetroot and Garlic Purée 1
elgin - Tomato and Grape Soup 1
elgin - The Fat of the Land 1
elgo - Caviar and Sushi 5
Hank, Vienne, Sabaidee, Vienne [...] - About the Author 20
Odara, Vienne, Odara Thongsamouth, Miss Phom [...] - Elvers and Jade Noodles with King Prawn 2
Amanda, Hank - Sardines with Tomato 3
Vienne, ilva, Q, La Diva des fourneaux
- Vienne : This box is resting...
Being Laotian, I have found that food plays an enormous role in my society. Our get-togethers are based around food, in fact, any social gathering will in one way or another feature food. As soon as you walk in to a Lao home, the first thing you are asked is “Have you eaten yet?”, even our religious offerings show respect by offering foods to Monks and Spirits. I believe it is instilled in us, the basis behind to “lieng”, to offer nourishment.
I grew up surrounded by foods, more precisely, cooks. The hub of all our gatherings was always the kitchen, the heart of the home. I have been a “Jack of many trades”, but my heart has always been in the kitchen, it is what I do best, because I love it, and to have it at the centre of my career is a blessing, a “Boun”.
I live in Spain, and am in charge of an international Brigade of cooks and Service staff. Together we put together new challenging ideas alongside traditional cooking methods. I am on a journey, a journey of discovery, of testing the bounderies that seperate Traditional and Modern. My team and I invite you to take the “passenger seat” in our daily lives.
“Sok dee der”,
Vienne. Feb 2006.
PS: A special “Khop Jai der” to Darly for basically setting everything up, and to Nexus and Sim of Lao Voices for their help, design and input.
The Lao Cook.
-
- Known as:
- Vienne
- Given Name:
- Viengphranom Senathit
- D.O.B.
- 22 November 1972
- Place of Birth:
- Vientiane, Laos
- Location:
- Andalucia, Spain
- Known as:
October 31st, 2007 at 6:35 am
Hi,
I enjoy visiting your site. I absolutely enjoy the pictures you post. Keep up the good work.
Best,
Terri
November 4th, 2007 at 2:15 am
Thanks for the nice comments Terri!
November 16th, 2007 at 11:37 am
Talented Laotian chef…I’m glad to see a great chef out there that’s Laos. I’d just became a chef (Sushi Chef) at a non-tradtional Japanese restaurant called RA. By saying just, it’s really just six month. I enjoy cooking and want to learn more, seeing the pix u post and stuff u create, boy it makes me want to strive for more. One day I hope to fusion Lao food w/ dishes from other countries…not that Larb or Gaeng Ka Lee isn’t good on it’s own, something I want. Aniwase any advice for a young Lao brother who’s a newbie to the chef world? K, Kop Jai for the awesome site.
November 25th, 2007 at 6:38 am
Welcome Jack, and thanks for the nice comments, and welcome to the world of Cooking. Sushi is great! Hope to hear more about you, like, Where are you based? What made you want to be a cook?
Lao Cuisine is starting to get recognised, and I truly hope that you can help it on its long journey, to see Lao foods standing next to International Food Trends one day is our dream.
December 12th, 2007 at 4:21 am
Hi Chef Vienne..
I am very please to see that we have an intellent and creative chef that is Laotian. I enjoy your website, especially when you posted the pictures of your creation so we can see. I think there are alot of intelligent and creative Laotain chefs out there that need to be recognize.
We own a restaurant in Wisconsin and we are fortunate to have a sushi chef who is Laotian working with us. His food has shown his creativities and passion for food.
I myself currently attending cultinary management program in Wisconsin. My goal is to learn the western cuisine and infuse Asian ingredients with western ingredients to create a unique new Asian fusion or Asian flare dishes. I would most definitely like to crate a Laotian fusion dish and make it more modern. I think Laotian people, culture, and food need to be recognize.
My personal career objective is to become an executive chef, specialize in Pacific Rim Cuisine.
Keep up the good chef Vienne..
Do you normally share your recipe with others?
Leah
December 13th, 2007 at 10:33 pm
Hola Leah, and thank you very much for your comments, this site was created to share and learn, and we are glad that we have made a small contribution to the food scene.
Our recipes are not strict, so there is a lot of " a la minute" inspiration, but as long as you love what you are doing, the results are usually okay.
December 14th, 2007 at 1:38 pm
Hi Vienne,
Living in Paris, I rely on the "guide du routard, Paris exotique". Only two restaurants are listed under "LAOS".
Ever since I tried the Lao Lanexang I cannot believe how fantastic this cuisine tastes. Every time I order Nem Khao for 6.8€. There is nothing in the world which can beat this dish. Thanks for your site.
December 20th, 2007 at 1:39 pm
Vienne, update your pic man. This pic makes you look older than the young and vibrant man you truly are
December 20th, 2007 at 1:45 pm
You need to start a restaurant in Paris / Amsterdam / Berlin / Vienna / Milan, Vienne. What about London?
With all due respect: it is time to expand Lao cook creativity from the outskirts of Europe (Southern Spain) to the more Cosmopolitic cities of Europe.
Innovative Lao food will absolutely rule in Amsterdam (or The Hague, Rotterdam) I assure you. Great promotion of Laos: Lao food.
But of course you are happy where you are now, I know
January 4th, 2008 at 3:23 pm
Hi Padek, yes I agree the pic needs to be updated! That is something that I am working on.
Yes you are right, I am happy where I am now, but I havent written off the idea!
February 9th, 2008 at 3:30 pm
Hi Ay Vienne,
Long time no speak. Love what I’m seeing on the site! Always makes me hungry. I actually just came back from Laos and tried my hand at cooking a few dishes! Visited the markets; saw live frogs! And ate deep fried crickets in lime leaves with David! I also was lucky enough to eat at the Kualao Restaurant and had an amazing time in Vang Vieng!!
Big hello to the A-team!
Anouck xxx
February 12th, 2008 at 10:23 pm
Hey Ay Vienne,
I love the food that you guys created there! Makes me hungry just reading everything. I’m in the states, and still trying to learn my mom’s recipe for alot of the traditional Laos dishes. I’m very impress with you guys. Very creative and love the presentation. I love to eat, You wouldn’t believe it if you saw me. Please keep up the great work, where in Spain are you located at? if I’m in the country I would love to drop by.
Ciao
Phone
February 16th, 2008 at 6:11 am
Sabaidee Chef,
Truely an honor to find your website and to know there are chefs around the world striving to introduce Lao Food, let alone it Spain! I am currently graduating from Culinary School and closing on a restaurant purchase at the same time. Here in Minnesota, we have many thai, lao, vietnamese, chinese restaurants but not upscale and still authentic. It’s brilliant the way you can give your customers jail mag lane, gai, and kow neiw and still let them eat with their eyes first. Keep Cooking.
February 19th, 2008 at 4:31 pm
Hola Anouck, Somphone and Sourivan.
Anouck, Glad that you enjoyed Laos and had a chance to eat some lovely foods.
Somphone, We are located in the south of Spain in the province of Cádiz.
http://www.fairplaygolfhotel.com
Sourivan, Congrats on graduating and hope all goes well with the restaurant purchase (you can say goodbye to free time now)
February 22nd, 2008 at 8:36 pm
Great work. Keep the pictures coming and keep my mouth watering…
February 23rd, 2008 at 1:16 am
Hi Miss Phom, and thanks for the nice comments. Your site is truly wonderful, if only I could take pics like you….
March 12th, 2008 at 4:42 am
YOU are just too kind! :) Thank you.
April 20th, 2008 at 5:40 pm
Sabaidee Vienne,
I am very proud and surprised to see a Lao chef owning a gastronomic restaurant!
I am working on a new concept of asian restaurant. My goal is to start a chain. I am looking for chefs with specific knowledge. One for Japanese/Korean kitchen (not only sushi!!) and another one for Thai/Vietnamese kitchen. Don’t you know a chef who would be interested to come to live in Brussels for one year and more?
I also intend to write a Lao cook book. I have noticed that the people of my generation (second generation of Lao living abroad) could not properly cook Lao food. They do not have a lot of references. It would be worse for the next generation. My children for instance are half ‘falang’. Would you be interested to help me in this project?
Sok dee,
Odara
April 22nd, 2008 at 1:29 pm
Hola Odara and thank you for your nice comments. The restaurant is not actually mine! We are based in a Five Star Hotel in Spain.
I will put the word out about the positions that you have available. Most of my staff are from Laos and Thailand, and we had to get work permits for them to reside in Spain. Have you thought about bringing cooks from abroad, or from the EU?
If we can help with the book in anyway, we would be glad to do so.
We wish you the very best success in your efforts.
April 24th, 2008 at 10:11 am
Hola Vienne, qué tal. Could you give me the address of the restaurant. My husband loves Spain. He goes twice a year. Maybe I can go to say hello in autumn.
I can arrange work permits. I just want a chef with the right experience. It does not matter where he comes from.
For the book, I am busy now with research on the fermentation process of Som (Som Phak, Som Pa, Som Moo, Som Moo Tawn, Sai Kawk -sausage- Som) -I am a scientist so I have a lot of interest for such a matter-. I want to avoid that people make it wrong and get sick! You show on the videos how to make Som. Can you tell me more about the quantity of the ingredients?
Asta la vista,
Odara