Olivier Restaurant will hold an exclusive afternoon chocolate and pastry buffet during the week from 3 pm to 5 pm.

The dinner buffet at Café Rivoli with a tantalizing array of dessert is on every night till Friday from 6.30 pm to 10.30 pm at VND750,000++ per person. And afternoons at Olivier have never been more tempting with the chocolate and pastry buffet from 3 pm to 5 pm at VND350,000++ per person (including tea and coffee) and/or VND550,000++ per person with a glass of Taittinger Champagne. For those who want to know the secret of making these special chocolate cakes, join the cooking class with chef Pastorelli on September 8 from 9.30 am to 12 pm at VND700,000++ (including a three course lunch menu) or the cooking class with chef Reiko on September 9, from 9.30 am to 12 pm at VND700,000++ (including a three course lunch menu).

Born in Champagne, Chef Pastorelli was fascinated by cooking and baking thanks to his family’s business. He then started his culinary career in different restaurants and gained experience until he was recognized Best Craftsman of France (Meilleur Ouvrier de France) in pastry in 1989. Those who achieve the “Un des Meilleurs Ouvriers de France” (literally translated “One of the Best Craftsmen of France”) will carry this title for the rest of his life.

Before taking a new step in his career by joining DGF Company (Commodity specialist in the field of sugar) since 1996, Chef Pastorelli enhanced his experience with many demonstrations around the world and particularly in Japan where he teamed with the young talented pastry chef Reiko Kida from Tokyo.

Graduated from the Futaba pastry school in Tokyo in 1998, Chef Reiko Kida is one of the youngest yet brightest talents in Japan. She worked at the Joel Robuchon’s restaurant in Tokyo in 2006 and handled all the creating at “La Boutique de Joel Robuchon”, the most refined patisserie shop in Tokyo.

For further information, contact the hotel at 17 Le Duan Boulevard, District 1, HCMC, Tel: 3824 1555.