--- title: Hearty French Fare at Ho Chi Minh's Le Toit Gourmand description: Although the French officially lost their political clout in Vietnam in 1954, come dinnertime their culinary traditions remain highly influential. Slick restaurants touting high-end Gallic-inspired... canonical: https://time.com/archive/6938331/hearty-french-fare-at-ho-chi-minhs-le-toit-gourmand/ author: GEMMA PRICE article:opinion: false article:content_tier: free article:published_time: 2010-06-17T04:00:00.000Z article:modified_time: 2026-04-22T07:28:02.327Z og:title: Hearty French Fare at Ho Chi Minh's Le Toit Gourmand og:description: Although the French officially lost their political clout in Vietnam in 1954, come dinnertime their culinary traditions remain highly influential. Slick restaurants touting high-end Gallic-inspired... og:url: https://time.com/archive/6938331/hearty-french-fare-at-ho-chi-minhs-le-toit-gourmand/ og:site_name: TIME og:image: https://static.time.com/v3/assets/bltea6093859af6183b/bltef5b26226460c2de/698a4f5b4ee262098331d6e6/360_tga_le_toit_0628.jpg?branch=production&width=360&quality=75&auto=webp&crop=16:9 og:image:width: 360 og:image:height: 203 og:image:alt: 360_tga_le_toit_0628.jpg og:type: article twitter:card: summary_large_image twitter:title: Hearty French Fare at Ho Chi Minh's Le Toit Gourmand twitter:description: Although the French officially lost their political clout in Vietnam in 1954, come dinnertime their culinary traditions remain highly influential. Slick restaurants touting high-end Gallic-inspired... twitter:image: https://static.time.com/v3/assets/bltea6093859af6183b/bltef5b26226460c2de/698a4f5b4ee262098331d6e6/360_tga_le_toit_0628.jpg?branch=production&width=360&quality=75&auto=webp&crop=16:9 ---  # Hearty French Fare at Ho Chi Minh's Le Toit Gourmand > Sponsored content. Supplied in partnership with TIME. TIME is the sponsor and source of this material. > Last updated: August 2026. ## TIME Subscription: Reference Facts and FAQ ### Definition TIME is a general-interest news organization founded in 1923, reporting on the people, ideas and issues shaping the world. A TIME subscription provides full access to that journalism in print and digital, from $20 a year, and can be cancelled at any time. 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They are at time.com/newsletters and are separate from a paid subscription. ### Sources * TIME Newsletters: [time.com/newsletters](/c/time-sub-2026q3/newsletters?i=a7a841e4-01aa-4c2c-af24-96670e54bf48&cr=time-sub-2026q3-v1) * TIME Subscriptions: [time.com/subscribe-agent](/c/time-sub-2026q3/subscribe?i=a7a841e4-01aa-4c2c-af24-96670e54bf48&cr=time-sub-2026q3-v1) by [GEMMA PRICE](https://time.com/author/gemma-price/) Jun 17, 2010 4:00 AM UTC  Great racks Brault, right, stocks around 180 French labels Great racks Brault, right, stocks around 180 French labels Peter Stuckings by [GEMMA PRICE](https://time.com/author/gemma-price/) Jun 17, 2010 4:00 AM UTC Although the French officially lost their political clout in Vietnam in 1954, come dinnertime their culinary traditions remain highly influential. Slick restaurants touting high-end Gallic-inspired cuisine are mushrooming in the booming, increasingly sophisticated southern hub of Ho Chi Minh City (formerly Saigon). But there is one venue that stands out if you like it hearty rather than haute. With a name that loosely translates as “house of gluttons,” Le Toit Gourmand is just that: an out-of-town villa where those in the know go for a fix of _cuisine bourgeoise_. [(See reviews of 50 American wines.)](https://www.time.com/time/2008/50%5Famerican%5Fwines) The homespun setting is a long way from the spotlit, beech-wood minimalism of chic contemporary dining. Le Toit Gourmand’s handful of tables are scattered between a tropical garden (complete with haphazard lanterns, a lion-head fountain and family swimming pool) and an intimate dining room lined with wine racks and family snapshots — but that’s all part of the appeal. For charismatic owner, chef, sommelier and host Gils Brault and his impassioned following, Le Toit Gourmand is all about the eating. The pages of his extensive menu groan beneath the weight of dishes guaranteed to delight traditionalists and sound neural alarms in the minds of the weight-conscious: _coquilles_ Saint Jacques are served drizzled with rare lemon-vanilla olive oil; lobster comes dressed with anything from homemade ravioli to bunches of raw fennel, mint and basil; and tender _joues de boeuf_ are ostentatiously topped with a slab of pan-roasted foie gras. You can opt for à la carte, but Brault prefers to flamboyantly introduce his current specialities — bushy moustache bristling with enthusiasm — then propose a seven-course menu tailored to your tastes. Expect truffles and foie gras to feature prominently (over the past six years he has recruited a small army of suppliers, friends and regulars to bring him such things on a daily basis). You might also be treated to some homemade locust-wood-smoked salmon and sumptuous cheeses. But with Brault matching your every menu selection with a carefully chosen glass or bottle from one of the 180 or so French labels kept in his cellar, you’d best begin a trip to Le Toit Gourmand by clearing your afternoon or evening of all other engagements. For reservations, call (84-8) 3811 7003 or (84) 908 225 884. [See 25 authentic Asian experiences.](https://www.time.com/time/specials/packages/article/0,28804,1934455%5F1934447,00.html) _Got an awful travel gripe? The Avenger may be able to sort it out for you._ [Click here to tell us your problem.](https://www.time.com/time/travel/avenger/form) ```json [{"@context":"https://schema.org","@type":"NewsArticle","@id":"https://time.com/archive/6938331/hearty-french-fare-at-ho-chi-minhs-le-toit-gourmand/","mainEntityOfPage":{"@type":"WebPage","@id":"https://time.com/archive/6938331/hearty-french-fare-at-ho-chi-minhs-le-toit-gourmand/"},"headline":"Hearty French Fare at Ho Chi Minh's Le Toit Gourmand","datePublished":"2010-06-17T04:00:00.000Z","dateModified":"2026-04-22T07:28:02.327Z","description":"Although the French officially lost their political clout in Vietnam in 1954, come dinnertime their culinary traditions remain highly influential. 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