When the air is good, it is good to taste it. Allow yourself to slide into the new art of living or into a train of pleasant portions, fitted to rhythms and envies.

Chat, taste, be part of a moment of warmth and conviviality.

To evolve in a space where the West meets Asia, where the two come together for a cuisine in a perfect balance of tastes and textures.
Fresh dishes, teamed, salted of sugared dishes. Didier Corlou's La Verticale keeps that same guiding line: enrich diversity, respecting identities and characters, preserving the essential tastes and multiplying aromas and tastes.

The Verticale’s dishes are the result of a surprising French and Vietnamese fusion that goes across the conventional boundaries. Indeed, the subtle association of ingredients of high quality with various spices explains why the meals at Verticale are so stunning.

You can taste the delicacies in a villa built during the 1930s based on French and Indochina architecture.This villa has been the occasional working and residence place of a mandarin from Hue under Bao Dai, it has been restored but only at minimum to keep most of the aspects from that period. There are five principal colours very representative of this architecture: green, yellow, black, white and orange. These five colours are also symbols of the five seasons: spring, summer, autumn, winter and the fifth one is called the “transition season” which lasts for 21 days.

In the restaurant, you can also see glimpses into Corlou’s life as well, through the framed white-and-black photographs depicting his and his Vietnamese wife’s families through six generations.