Chef Oliver Mette, director of Culinary at Hotel de la Coupole – MGallery Collection, envisioned reviving century-old French recipes in Sa Pa with a modern, sustainable twist. To bring that vision to life, he invited Chef Thierry Fischer, president of Disciples Escoffier Switzerland and a master of classical cuisine. Together, they created Sapa Sturgeon with Normandy Sauce and Confit Leeks, a dish that marries heritage with innovation. Elegant yet comforting, this recipe is a story told through textures and contrasts – a French classic reborn in the mountains of northern Việt Nam.

Chef Oliver Mette – Director of Culinary at Hotel de la Coupole (right) and Chef Thierry Fischer, President of Disciples Escoffier Switzerland

Ingredients:

Marinade

• 1 litre water
• 100g coarse salt
• Spices: star anise, bay leaves, peppercorns

Normandy Sauce

• 1 litre fish stock
• 1 litre shellfish stock
• 3 finely chopped shallots
• 300g thinly sliced white mushrooms
• Spices: white peppercorns, bay leaf

Confit Leeks

• Leeks (trimmed, cut into cylinders)
• Vegetable stock
• A touch of oil (for grilling)

Final Searing & Garnish

• Olive oil
• Lemon zest
• Microgreens or delicate herbs (optional)

Sapa Sturgeon with Normandy Sauce and Confit Leeks

Preparations:

Marinade the Sturgeon:

• Bring water, coarse salt and the spices (star anise, bay leaves, peppercorns) to a boil.
• Remove from heat and let cool completely.
• Submerge the sturgeon fillet in the cooled marinade for 40 minutes.
• After marinating, remove the fish, pat dry and set aside.

Make the Normandy Sauce:

• Combine fish stock, shellfish stock, chopped shallots, mushrooms and spices in a wide pot.
• Gently simmer, allowing the liquid to reduce by half.
• Add heavy cream and continue simmering, reducing until the sauce thickens.
• Adjust seasoning with lemon juice, salt, white pepper and a hint of cayenne.

Prepare the Confit Leeks:

• Lightly grill the leek cylinders to impart colour and gentle char.
• Transfer them to a baking dish, cover with vegetable stock and cook (covered) in an oven at 180°C for 45 minutes.

Final assembly & cooking:

• In a sauté pan, sear the sturgeon belly (or fillet) in olive oil until cooked through and lightly caramelised.
• On a plate, arrange the fish along with the confit leeks (cut on a bevel for visual grace).
• Spoon the velvety Normandy sauce over the fish and around the plate.
• Finish by grating fresh lemon zest over the dish. Garnish with microgreens or delicate herbs for freshness and visual contrast.

Hotel de la Coupole is located at 1 Hoàng Liên Street, Sa Pa District, Lào Cai Province, Việt Nam, Tel: +84 214 3629 999. VNS