Camille, a Vietnamese themed Michelin star restaurant in Orlando that really hits the spot. Started in 2024, Chef Tung Phan the fusion of French and Vietnamese cuisine is natural pairing. The menu is comprised of dishes with Vietnamese names and provides a nice presentation and play of vietnamese flavors. As a person who loves Vietnamese food, this was quite an enjoyable meal and a short trek worth taking from Maimi. I look forward to coming back.
Xin Moi (Welcome)
What a fun way to start a meal with a gummy intro with a faint incorporation of vietnamese fish sauce.
An Choi (eating for fun)
A playful presentation of a vietnamese donut, wagyu and caviar on the left. Along with Hokkaido Scallop and, Basil and Nuc Cham on the right. It was as fun to eat as it was to see.
Ca Tai Chanh
Vietnamese Hamachi (YellowTail) Ceviche. It was a good dish, but I'm currently burnt out from Crudos, Ceviches and the like.
Pho Ha Noi
My favorite dish of the night, the decomposed pho with a wagyu tartare fresh spices with wagyu broth and donut was just heaven. I felt the truffle went very well with it and really brought out more flavors in the broth. This was a dish I thought about days afterwards.
Ca Ri
Really what an elegant presentation on a very down to earth and hearty dish. I love the spicy flavors and the carrot that purposefully and classically contrasts with the curry. The textures give it a refined feel that otherwise is experienced as a stew.
Sup Mang Cua
Crab with Chilean Sea Bass with Caviar. A good dish.
Chim Cut
A nice quail dish with foie gras and blueberries to offset. I enjoyed this dish more than I thought I would.
Sua Ha Long
A refreshing dessert -- not overly sweet. I'm not much of a dessert person but I ate it all anyways.
Com Ruou
The main dessert course -- banana with fermented rice and tumeric with sweet and salty flavoring. I enjoyed the contrasting flavors of the banana and tumeric.
Tra Nong
A hot tea with sweet pineapple tart to end the evening.
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