BASE THÉORIQUE
Hué et ses potentialités touristiques
Today, tourists are increasingly drawn to new experiences, unique cultures, and rich spiritual values Each religion has its own distinct characteristics, making Hue an ideal destination for both domestic and international travelers Our research highlights the strengths of this city to enhance its tourism appeal.
Covering an area of 5,054 km² and home to 1,105,494 residents, this region is bordered to the north by Quang Tri province, to the west by the South China Sea, to the south by Da Nang municipality and Quang Nam province, and to the east by Laos, specifically the provinces of Saravane and Sekong.
Thua Thien Hue province features a diverse topography, comprising four distinct areas: mountainous regions, hills, plains, and lagoons with coastal strips It boasts a coastline that stretches 126 kilometers The mountains dominate over 50% of the total area, extending to the west and southwest, with altitudes ranging from 500 to 1,480 meters The hills, on the other hand, are at lower elevations, varying from 20 to 200 meters, occasionally reaching higher peaks.
The region features a diverse topography, with mountains rising to 400 meters, covering 33% of the area and bridging the gap between the mountains and the plains The plains account for approximately 10% of the total surface area, situated at altitudes ranging from 0 to 20 meters Additionally, lagoons occupy the remaining 5% of the province's surface, predominantly surrounding the plains.
Ces quatre zones topographiques distinctes ont des relations étroites entre elles
The history of Hué is intricately linked to the broader narrative of Vietnam, given its strategic geographical position and significant role in the country's past Originally part of the Champa Kingdom, Hué reflects influences from both Chinese civilization in the north and Indian culture in the south However, the Vietnamese people fought against Chinese domination and expanded their territory, leading to conflicts with the Champa Kingdom over land.
In 1306, King Cham Jaya Simhavarman III ceded two districts, including Kandarpupura (now Hué), after marrying a Vietnamese princess, marking Hué's integration into Vietnam The Champa kingdom faced defeat by the Vietnamese until its complete dissolution in 1822, when the nominal power of the last Cham prince was abolished Today, thousands of Cham people, now mixed and acculturated, still reside in central Vietnam The area around Hué preserves cultural remnants of the Cham, such as sacred religious sites like rùng dàng (sacred forest) and côn dàng (sacred hill).
In 1558, Lord Nguyen Hoang, having endured the deadly conflicts among the mandarins at the royal court of Thang Long (now Hanoi), sought refuge in the province of Thuan Hoa, where he established the Nguyen Lords dynasty, marking the beginning of a significant era in Vietnamese history.
1777) Hué a été devenu ainsi le point de départ de l’expansion du Vietnam vers le sud, mais aussi le centre politique du pays
En 1771, la révolte des Tay Son qui a pris le pouvoir des Nguyen et a occupé Phu Xuan Le prince Nguyen Anh, après avoir échappé aux massacres, fuit en France
In 1802, after his return, Nguyen Anh reestablished Phu Xuan and was crowned as Gia Long, renaming the capital to Hué, derived from the term "Hoa," meaning peace The Nguyen dynasty marked the last feudal dynasty of Vietnam, lasting from 1802 to 1945 Starting in 1884, during the French colonial period, France compelled the Hué court to accept French protection, which continued until 1945 Over 61 years, the French influenced various aspects of daily life in Vietnam, including education, transportation, medicine, and the economy Notably, French became the official language of the educational and administrative systems, while Western ideas such as freedom, democracy, human rights, nationalism, socialism, and communism were disseminated through colonial literature and education Additionally, many French culinary influences, such as bread, butter, cheese, coffee, and pastries, became popular in Vietnam Throughout the French protectorate, Hué remained the capital of Vietnam until the deposition of the last emperor, Bao Dai, in 1945.
Promotion 2016-2020 6 est rattachée en 1954 à la République du Sud-Vietnam La ville souffrirait des combats de 1968 avant de tomber aux mains des forces nord-vietnamiennes le 25/3/1975
L’UNESCO qualifie la ville d’admirable poème architectural et a entrepris la rộnovation des principaux monuments et a dộclarộ Huộ ôpatrimoine mondialằ en
Hué boasts a well-developed infrastructure that enhances the economy, education, and quality of life for its residents Local infrastructure and tourist attractions are tailored to meet the needs of international visitors, ensuring convenient transportation and standardized accommodations Shopping centers, restaurants, and sports facilities provide memorable experiences for those visiting Hué.
The city of Hué features a unique topography with a rich diversity of natural landscapes It is where mountains and hills converge, and rivers, lagoons, and the sea meet Notable attractions include the Tam Giang – Cau Hai lagoon system, Lang Co Bay, the Perfume River, Vong Canh Hill, mineral springs, Royal Mountain, Bach Ma National Park, and the Phong Dien Nature Reserve.
The development of Hué's culture spanned nearly seven centuries, beginning in 1306, during which it assimilated valuable material and spiritual values to forge a unique cultural tradition This tradition is distinctive to the region yet remains intertwined with the broader characteristics of Vietnam's ethnic heritage Influences from the Dong Son culture, originating from northern residents before the 2nd century and lasting until the 13th century, along with the Sa Huynh culture, contributed to the formation of the Viet-Cham culture Throughout its evolution, Hué's culture has also been shaped by external influences from neighboring regions in Southeast Asia, as well as from China, India, and Western countries.
The citadel, pagodas, and imperial tombs are the main architectural wonders to explore Additionally, beautiful destinations such as Vong Canh Hill, Thien An Convent, Lang Co Beach, and Bach Mountains enhance the region's appeal.
Vietnam's territory is divided into three distinct regions: North, South, and Central, each characterized by unique geographical, cultural, ethnic, and climatic traits that have shaped their regional cuisines These culinary differences contribute significantly to the diversity of Vietnamese gastronomy, where the primary condiment is nuoc mam, a fermented fish sauce similar to the ancient Roman garum Unlike soy sauce, commonly used in Chinese, Korean, and Japanese dishes, nuoc mam is central to Vietnamese flavor profiles Rice, which is stickier than Western varieties, is a staple ingredient, complemented by a wide array of aromatic herbs and vegetables in various recipes Additionally, there are two types of noodles: rice-based varieties (such as bún, hủ tiếu, and phở) and wheat-based noodles (mì), with their usage varying according to specific dishes.
Vietnamese cuisine showcases the country's rich cultural and ethnic diversity The Northern cuisine is typically less spicy, greasy, or sweet compared to other regions, primarily utilizing diluted shrimp paste in its sauces In contrast, Southern cuisine, heavily influenced by Chinese, Cambodian, and Thai flavors, is characterized by the use of sugar and coconut milk, making it sweeter This regional cuisine is the most recognized globally, largely due to the significant Vietnamese emigration from the South.
Central Vietnamese cuisine is influenced by both the Cham people and the imperial court, creating a distinct culinary style This cuisine is characterized by a significant use of chili peppers, which can make it challenging to enjoy even for other Vietnamese.
Au centre du Vietnam, Hué a une longue histoire, une géographie riche, une
Gastronomie
The diverse forms of gastronomy make it a challenging concept to define According to various dictionaries, including the renowned Larousse, gastronomy encompasses the knowledge related to cooking, meal organization, and the art of tasting and pairing dishes.
According to the Petit Robert dictionary, the etymology of the word "gastronomy" originates from two Greek roots: "gaster," which relates to the stomach or belly, and "nomos," meaning rule or law Therefore, gastronomy can be literally defined as the art of regulating the stomach It encompasses the art of fine dining, including aspects such as cuisine, wine, and meal organization.
En outre, pour Hachette, la gastronomie est l’ôart de bien manger La gastronomie, c’est savoir apprộcier la bonne nourriture.ằ
1.2.2 Lien entre la gastronomie et le tourisme
Tourism involves both physical and mental travel, emphasizing the importance of sensory experiences It reflects a desire for exploration and discovery, as well as a longing for well-being, a return to nature, adventure, and a change of scenery.
Gastronomy serves as a significant driver of tourism, as food is a fundamental human necessity Travelers are naturally inclined to seek out culinary experiences, which allows them to explore various cultures, lifestyles, customs, and traditions of the regions and countries they visit.
Meals serve as moments of exchange and relaxation within tourist circuits, highlighting the intertwined nature of gastronomy and tourism, which have emerged from human desires These two elements connect and interact, enriching the overall travel experience.
1.2.3 Importance de la gastronomie en faveur du tourisme
In today's hyper-connected world, tourists seek to travel not just to see and know, but to live and experience Tourism has emerged as a significant economic and social driver, impacting both developed nations and developing countries like Vietnam.
In the context of globalization, tourism has become an essential aspect of society, driven by the growing need for travel Beyond enhancing advertising for natural resources, cultural assets, and tourism infrastructure, culinary experiences have emerged as a primary concern for travelers Gastronomy serves as a vital element for understanding a region's culture and lifestyle, while also providing an opportunity to revitalize and diversify tourism offerings Additionally, it plays a significant role in promoting economic, cultural, and social development.
According to tourism, culture, and gastronomy specialists at the meeting in Baku, culinary culture is a crucial component of the tourist experience and increasingly influences tourists' spending This significance of culinary culture was further validated by the UNWTO Global Report on Food Tourism, which was unveiled during the conference.
Additional recommendations from the Conference, including those from the Food and Agriculture Organization (FAO) and the United Nations Educational, Scientific and Cultural Organization (UNESCO), emphasized the need for collaboration between tourism and agriculture ministries to promote agro-tourism projects They also highlighted the importance of preserving culinary heritage and increasing support for micro-initiatives in the sector.
Promotion 2016-2020 11 financements pour les petites et moyennes entreprises impliquées dans la production alimentaire et le développement touristique dans l’avenir
During the conference, UNWTO Secretary-General Taleb Rifai highlighted the growing demand for experiential tourism in recent years He noted that in today's globalized world, consumers increasingly seek authentic experiences, including local culinary traditions Additionally, gastronomic tourism serves as a vital development tool, as it utilizes local resources, ensuring that tourist dollars are reinvested in the community and fostering the growth of other local businesses.
To develop gastronomy effectively, it is essential to focus on the tourist region, which serves as the backbone of the culinary offering This territory not only distinguishes itself but also embodies the local identity, encompassing environmental characteristics, history, and traditions.
It is essential to pay special attention to the culinary needs of tourists, as tourism involves not only traveling from one location to another but also seeking entertainment, relaxation, and the unique gastronomy of the destination Consequently, food, particularly local cuisine, plays a vital role in the tourism industry.
Culinary tourism, a term frequently used in France, is interpreted in various ways by different individuals This concept encompasses a range of terms such as gastronomic, food, culinary, and gourmet tourism, leading to potential confusion among consumers.
Le tourisme culinaire est la découverte d’une région, de sa culture et de son histoire par son patrimoine culinaire
L’agrotourisme est la découverte du monde agricole par les produits de terroir et le contact avec les producteurs
Le tourisme gourmand est un terme global, incluant la cuisine, le vin, la
Promotion 2016-2020 12 gastronomie et toutes les autres formes de tourisme liées à l’alimentation Il peut être le motif du voyage mais aussi être pratiqué sans en être la motivation première
Culinary tourism involves exploring local gastronomic heritage, emphasizing quality and excellence However, just like taste, the concept of excellence varies for each individual, making the gastronomic experience unique to one’s personal perspective.
1.2.5 Exploitation la gastronomie dans le développement touristique 1.2.5.1 Gastronomie avec le tourisme de santé
For health tourism, after engaging in wellness treatments such as thermal baths or thalassotherapy, tourists can turn to gastronomy to restore balance to their bodies and maintain a sense of comfort.
1.2.5.2 Gastronomie avec le tourisme gastronomique
RECHERCHE DE LA GASTRONOMIE FRANÇAISE AU
Hộritage de la gastronomique franỗaise
2.1.1 Quelques mots de l’histoire de la gastronomie franỗaise
La France est un pays ayant une histoire particulièrement attachée à la gastronomie Dans cette partie, nous résumons les points essentiels dans le progrès de la cuisine franỗaise
French cuisine has significantly evolved over the centuries, with its national identity beginning to take shape during the Middle Ages This development was particularly prominent in Paris, where renowned chefs catered to the royal court One of the most famous figures from this era is Guillaume Tirel, known as Taillevent, who lived in the 14th century and cooked for French kings such as Philippe VI and Charles V His impressive career spanned sixty-six years, and following this period, French cuisine spread throughout the country and was exported worldwide.
In medieval cuisine, ingredients varied with the seasons and the liturgical calendar, leading to lavish banquets organized by the aristocracy, particularly in spring and autumn, while winter saw fewer gatherings To prepare for these occasions, many foods were preserved using salt, spices, or honey, with meat being salted and smoked During the 15th and 16th centuries, French cuisine embraced numerous foods from the New World, such as cassoulet and beans, enriching its culinary repertoire.
The Renaissance cuisine originated in Italy, with the notable figure Platina (1421-1481) who authored a significant cookbook first published in 1473 This comprehensive treatise consists of ten books covering lifestyle guidelines, meal preparation, and detailed descriptions of foods, fruits, and spices Italian cuisine played a pivotal role in transforming French culinary practices during this period Diners typically began their meals with fruits to stimulate their appetites, embodying the era's motto: "Eat well, live well, and care for your body."
La haute cuisine franỗaise prend sa source au XVIIốme siốcle avec le nom de
La Varenne is recognized as the author of the first French cookbook, "Le cuisinier français," published in 1651 Another prominent figure of this era is Nicolas de Bonnefond, a valet to Louis XIV, who wrote "Le Jardinier français," focusing on methods for preserving fruits and making jams During this century, coffee, tea, and chocolate became commonplace, reflecting the diverse dietary customs of the people, as mining and seasonal changes influenced food availability.
In the 18th century, the terms "essences" and "fonds" emerged in culinary chemistry, marking the rise of renowned restaurants and chefs While the general populace cooked with available ingredients, regional cuisine began to flourish, particularly in Paris The French Revolution significantly contributed to the expansion of French cuisine A notable figure from this era is Marie-Antoine Carême, who developed classic sauces known as "sauces mères," including Spanish sauces, velouté, and béchamel These foundational sauces continue to be essential in modern cooking.
In the 19th century, French gastronomy emerged as a prominent force on the international stage, becoming a global benchmark for culinary excellence The complexity of cooking evolved, intertwining with scientific techniques and innovations A key figure during this transformative era was Auguste Escoffier, who aimed to formalize and codify culinary practices His efforts culminated in the publication of the renowned "Guide Culinaire" in 1902, which became the definitive reference for what is now known as classical cuisine.
In the 1970s, the emergence of "nouvelle cuisine" marked a significant shift from traditional heavy and rich cooking to a lighter culinary approach This style emphasizes the balance of tradition and innovation, drawing inspiration from both aristocratic and regional cuisines The gastronomic restaurant model gained worldwide recognition, with renowned chefs opening establishments internationally However, globalization has also led to the rise of new gastronomic destinations that differentiate themselves from French cuisine, notably in cities like New York and London.
Tokyo is emerging as a new gastronomic hub, overshadowing France, where traditional French cuisine seems to be losing its creative edge However, French gastronomy continues to evolve, embracing movements like molecular gastronomy and the recent trend of "Miam" regeneration This concept revitalizes the culinary scene, making it less formal and more accessible, exemplified by bistronomy, which combines refined cuisine with the simplicity and affordability of bistros Additionally, there is a noticeable shift among new chefs away from the pursuit of Michelin stars, which are becoming less of a priority.
Gastronomy is not confined to a specific place, population, or era; it evolves with societal changes, cultures, and interactions The gastronomy of the 21st century will differ from that of previous centuries, influenced by travel and migration However, it is important to recognize that French gastronomy represents a significant aspect of French identity For centuries, French cuisine has been such a hallmark that the concept of gastronomy itself has been Frenchified Additionally, foreign languages often incorporate French vocabulary related to culinary arts Despite increasing competition, the global recognition and appreciation of French gastronomy remain strong.
2.1.2 Traits caractộrisộs de la gastronomie franỗaise
2.1.2.1 Habitude de manger des Franỗais
For most French people, cuisine is one of life's essential pleasures, as they enjoy gathering with family for a good meal and spending hours at the table In France, dining is not just about eating; it is an integral part of cultural life and a perfect opportunity for socializing The French typically eat three times a day, with some even enjoying up to five meals Breakfast is taken after waking up, while lunch is usually served around noon.
Le dợner, qui est le repas principal du jour, est servi vers le soir
Breakfast in France is typically a light meal, often enjoyed with a sweet touch The French favor pastries such as croissants, brioches, and pains au chocolat, or they may opt for a slice of buttered baguette topped with jam.
The classic breakfast from 2016 to 2020 typically includes a hot beverage Adults often enjoy black coffee, café au lait, or decaffeinated coffee, with café au lait being the most popular choice, consisting of espresso and hot milk In contrast, children tend to prefer drinks like milk, chocolate milk, or cocoa.
Traditionally, the French have a substantial lunch at noon, which typically includes an appetizer or starter, a main course, vegetables or a salad, and a dessert The French menu is often seen as more complex and rich compared to other dining customs.
In France, dinner typically takes place between 7 PM and 8 PM, where traditional winter meals often include soup, while summer dinners may start with a light appetizer, followed by a main course, a small piece of cheese, and sometimes a fruit or yogurt for dessert However, modern society's fast-paced lifestyle has led to changes in dining habits, resulting in shorter menus A typical lunch now consists of an appetizer, a main dish—usually meat, poultry, or fish—and cheese, which remains an essential part of the meal.
In a traditional meal, the appetizer serves as the first course, often followed by soup and either a cold or hot entrée Nowadays, the distinction between appetizers and entrées has blurred, with small savory bites, known as "amuse-bouches," playing a significant role by enhancing flavor and being served in small portions Typically, these include seasonal vegetable salads, charcuterie, ham, pâtés, fish, foie gras, eggs, or watermelon Additionally, there are hot appetizers, which usually consist of various meats, pâté, omelets, or shellfish.
Gastronomie de Hué
The imperial capital of Hué, renowned for its prestigious history and rich cultural and culinary heritage, stands as a prominent hub of Vietnamese gastronomy Here, royal, popular, and vegetarian cuisines blend seamlessly A visit to this UNESCO World Heritage Site would be incomplete without savoring its typical dishes.
The former imperial capital, proud of its prestigious past and rich cultural and culinary heritage, stands as a significant hub of Vietnamese gastronomy, where royal, popular, and vegetarian cuisines blend seamlessly A visit to this UNESCO World Heritage site would be incomplete without savoring some typical dishes from Hué.
2.2.1 Gỏt de la gastronomie de Hué
When we think of taste, we often associate it with our favorite foods Eating goes beyond merely filling the stomach; it involves harmonizing nutrition while also pleasing the senses of sight, smell, and especially taste.
The cuisine of Huế is a distinctive reflection of the Cham people's culinary traditions Influenced by the Nguyễn lords, Huế's flavors are diverse, sophisticated, and unique compared to other regions of Vietnam This rich culinary heritage also serves as a foundation for the fusion of different culinary styles.
Hue, located in the central region of Vietnam, is known for its residents' preference for salty foods, often incorporating fish sauce (nuoc mam) into their daily meals The culinary landscape features a variety of salty ingredients, including salt, fish sauce, and preserved vegetables Historically, this area was part of the Champa Kingdom, where the local customs included a penchant for spicy foods, particularly due to the harsh climate that made hot peppers a staple in their diets Alongside spicy flavors, residents also enjoy bitter and sour tastes, such as bitter mushrooms (nấm tràm), bitter gourd, and young bananas Their preference leans towards sour, sweet, and fatty foods Despite economic challenges, the local cuisine has evolved into a unique blend that is not overly particular but rather meticulous and harmonious in flavor.
The royal gastronomy of Hue is rooted in its popular cuisine, yet centuries of imperial dynasties have led to the evolution of a refined culinary art characterized by complex and subtle flavors This royal culinary tradition is regarded as the pinnacle of Vietnamese gastronomy and is recognized as a national cultural heritage.
2.2.2.1 Style de repas des empereurs
From the 16th to the 18th century (1558-1774), the Nguyen Lords established their presence in Hue, which later became the capital during the Nguyen Dynasty (1802-1945) Hue is recognized as the cultural center of Vietnam, with its rich gastronomy playing a significant role in its heritage.
According to ôDai Nam Thuc Luc Chinh Bien, the preparation of royal dishes involved professional teams working meticulously For instance, ôQuang Loc Tu was responsible for preparing significant national celebrations at Nam Giao and Xa Tac, as well as ambassadorial meetings During these grand festivities, a total of 161 dishes were prepared, including 50 for the ôTran tu and 30 for the ôNgoc Soan.
25 à 30 plats végétariens pour les fêtes spéciales
Another team, ôThuong Thienằ, consisting of 50 members, was responsible for cooking for the emperors with great seriousness and attention to detail According to F Baille, during the reign of Emperor Dong Khanh, ôThuong Thienằ prepared meals three times a day: breakfast at 6 AM included 12 dishes, lunch at 11 AM featured 50 savory dishes and 16 sweet dishes, and dinner at 5 PM comprised another 50 savory dishes and 16 sweet dishes.
The dietary changes of the emperors during the Nguyen dynasty reflect a process of Westernization and a shift towards egalitarianism in meals Historical sources indicate that Gia Long, the first emperor, preferred to dine alone In contrast, Emperor Thieu Tri had his son serve him during meals, which was considered a significant honor when the emperor shared food with him Emperor Dong Khanh established a more elaborate dining routine, eating three times a day at 6 AM, 11 AM, and 5 PM, with each meal featuring 50 dishes prepared by 50 chefs and attended by five maids Notably, he also incorporated Western wine into his receptions, highlighting the influence of Western culture on imperial dining practices.
During the reign of Emperor Khai Dinh, meals consisted of 35 dishes served in the Kien Trung dining hall, attended by a guard and two mandarins responsible for rice preparation, water mixing, and conversation Desserts were presented on a large platter filled with cakes and fruits prepared by concubines In contrast, Emperors Duy Tan and Bao Dai, the last emperor of the Nguyen dynasty, favored a simpler and more modern diet, often sharing family meals with their wives and children, reflecting a Western royal style and the inevitable trends of the era.
2.2.2.2 Vu générale des plats royaux
La gastronomie royale était composée les produits les qualités, de spécialités de tout le pays, comme le nid d'oiseau, la venaison, la viande de paon, le crocodile et l'ormeau, …
According to culinary artisan Ho Thi Hoang Anh, the tableware used in royal banquets was crafted from porcelain and specifically designed for the court The chopsticks could be made from ivory, precious stones adorned with gold, or kim giao, a type of precious wood known for its ability to detect poison in food To recreate these dishes, we selected the finest ingredients once reserved for the royal court, including cucumbers and pepper from Phu Quoc, the Sipunculus nudus (commonly known as bibi) from Quang Ninh, Saint-Jacques shells from Truong Sa, Ly Son island wings, and lotus seeds from Huộ.
Each year, regions paid tribute to the royal court with exquisite products According to author Nguyen Xuan Hoa, the emperor sampled the finest offerings from across the country, including Phu Yen mangoes, Quang Binh lemons, Vinh Long coconuts, and Quang Ngai longan The emperor's preferred rice was ô de ằ, a fragrant glutinous rice from An Cuu, a village just 5 km from the Imperial City, cooked in clay pots crafted by artisans from Phuoc Tich, an ancient village 40 km north of Thua Thien Hue province Alcohol and tea were sourced from renowned regions or imported from China Since the era of Emperor Dong Khanh, banquets featured high-quality French dishes, including Bordeaux wine.
We had the privilege of meeting Madame Ton Nu Thi Ha, of royal blood, who learned the secrets of imperial cuisine from the mandarins of the Nguyen dynasty in Hué In royal gastronomy, there is a balance and harmony between the elements of Yin and Yang, which reflect the nature of each food and contribute to maintaining good health and healing through specific dietary choices The principle of the five elements in gastronomy corresponds to the five natural elements (water, fire, wood, metal, earth), the five vital organs (kidneys, heart, liver, lungs, spleen), and the five flavors (salty, bitter, sour, spicy, sweet) To ensure the health of emperors and the royal family, food often served as an effective medicine, highlighting the essential role of traditional medicine in safeguarding the well-being of the emperor and his royal kin.
Royal gastronomy is a vibrant and refined art, characterized by a blend of enticing aromas and a meticulous attention to detail in color presentation Each dish is beautifully decorated, transforming dining into a feast for the eyes and the spirit, rather than merely a means to fill the stomach Signature creations such as peacock-shaped rolls, phoenix pasta, lotus leaf rice, and Hué cakes, including steamed rice cakes and cassava cakes, showcase sophisticated decoration techniques that elevate the culinary experience.
Figure 3- Madame Ton Nu Thi Ha et le plat royal ôNem cong cha phungằ - Nem au paon et põtộ de phộnix
2.2.2.3 Existence de nouveaux éléments culinaires occidentaux
Quelques plats et boissons influencộs par la gastronomie franỗaise à Huộ
The baguette originated in France during the 19th century when the French arrived in southern Vietnam and established colonial control Initially created to feed French soldiers, the baguette became a staple in the region As a result, the Vietnamese baguette is a culinary legacy of French colonialism in Indochina.
The term "bánh mì" is derived from the Vietnamese transcription of "bread," yet it is smaller and softer than traditional French bread Its main ingredients are based on wheat flour, similar to French bread, and it typically includes fillings such as ham, butter, and cheese.
The bánh mì we know today emerged after France's defeat at Dien Bien Phu in 1954 Following the departure of the French, South Vietnamese adapted the dish by incorporating local ingredients, replacing mayonnaise, butter, vegetables, and ham, which were expensive at the time Consequently, bánh mì evolved into a popular and delicious dish.
The 2016-2020 promotion highlights a market rich in flavors and calories, making it an essential dish for breakfast and dinner Notably, in Huế, the bánh mì bột lọc stands out as a unique variation of bánh mì, featuring Huế-style cakes.
Figure 4 - Le bánh mì, consulté le 11 mai 2020
While some sources suggest that Vietnamese people have been using beef since the Mongol invasion in the 13th century, many others claim that the French taught them how to prepare and consume beef This theory is more plausible, as it resonates beautifully in dishes like Pho and steak frites Today, this dish is featured on restaurant menus and is also a staple in the daily meals of residents in Hue.
Figure 5 - Le bifteck, consulté le 11 mai 2020
Figure 6 - Le ragỏt de bœuf, consulté le 11 mai 2020
This dish is commonly enjoyed in winter when the weather is cold Although it is known as stew, people in Huế refer to it as ôlaguằ for easier pronunciation The stew is popular in Huế, featuring numerous variations that cater to the tastes of Vietnamese people It can be made with beef, chicken, or young ribs, accompanied by vegetables like carrots, potatoes, and peas, all prepared using similar cooking methods Today, the stew is often served with bread, and for vegetarians in Huế, a meatless version is also available.
The dish is a simple yet popular salad inspired by French recipes, known as "ôsalade." It features a delightful combination of fresh fruits and vegetables, including lettuce, onions, carrots, cucumbers, tomatoes, and mangoes Locals enhance the flavor by using a fish sauce dressing and incorporating local herbs into the salad.
Figure 7 - La salade verte au citron, consulté le 11 mai 2020
The vegetarian cuisine of Huế is influenced by French gastronomy, featuring soups such as mushroom, vegetable, and pepper soups prepared using similar cooking methods found in France.
Figure 8 - La soupe des champignons, consulté le 11 mai 2020
2.3.6 Põtisserie franỗaise À Hué, nous trouvons des pâtisseries qui vendent toutes sortes de gâteaux Avec la crốme, le beurre, les Franỗais ne s'attendaient pas à ce que le type de pain qu'ils apportaient au Vietnam soit transformé sur cette base d'une manière si merveilleuse Gâteau à la crème, gâteau au chocolat, croissants, choux à crème, tarte,
Promotion 2016-2020 33 crêpe sont de plus en plus populaires Le yaourt et bien d'autres mille feuilles (tartes) sont également inoubliables
Figure 9 - Les põtộs chauds à la boulangerie franỗaise, 46 rue Nguyen Tri
Flan, known in French as flan au caramel, is a dessert made from a mixture of eggs, milk, and sugar, cooked in a steam bath Vietnamese chefs enhance this dish by incorporating coconut milk into the recipe, adding a rich flavor Additionally, some regions introduce a twist by using coffee caramel sauce, creating a unique and balanced taste that contrasts with the traditional sweetness Since the French introduced flan to Vietnam, it has gained popularity in urban areas as a delicious and appealing dessert.
Figure 10 - Le flan, consulté le 11 mai 2020
L'industrie de production du café au Vietnam date de l'ère de la colonisation franỗaise Les Franỗais ont apportộ des plantes de cafộ au Vietnam dans les annộes
In the 1800s, the favorable climate allowed for the establishment of large coffee plantations, but development during the colonial era was limited Today, coffee has become one of the locals' favorite beverages, with preferences for filter coffee as well as espresso, milk coffee, and salted coffee Currently, bánh mì and coffee together create a perfect breakfast option for residents of all ages.
Figure 11 - Le café du sel à 10 rue Nguyen Luong Bang, Hué
Travail sur le terrain
Afin de trouver de bonnes solutions pour le but fixé, nous avons choisi la méthode de l’enquête sous forme d’un questionnaire
Cette enquête a pour le but de nous informer:
French-speaking tourists have a positive perception of Hué's gastronomy, which presents an opportunity to enhance and promote its culinary image By doing so, we aim to attract more visitors to Hué, showcasing the city's rich food culture and enticing tourists to explore its unique flavors.
- Le niveau de satisfaction au sujet de la gastronomie de Hué à travers les évaluations des touristes francophones qui dégustaient de bons plats ici
- L’habitude alimentaire des touristes et les désirs culinaires des touristes lors de leur séjour à Hué
- Les commentaires portent sur des influences gastronomiques sur la gastronomie de Hué et des insatisfactions sur sa gastronomie
Le public de l’enquête se compose de touristes francophones À cause de l’épidémie de Covid19, nous devons faire l’enquête en ligne
Le questionnaire est ộlaborộ en franỗais, il se compose de 17 questions distinguant en 5 parties suivantes:
Partie 1: Information personnelle des touristes
Partie 2: Information du séjour des touristes
- Impression générale de la gastronomie de Hué pendant leurs séjours
Partie 3: Habitude alimentaire des touristes à Hué et le rôle des influences gastronomiques franỗaises
- Plats et boissons préférés des touristes à Hué
- Tendance alimentaire des touristes à cette ville
- Preuves prouvant l'influence de la gastronomie franỗaise du point de vue des visiteurs
Partie 4: Satisfaction au sujet de la gastronomie de Hué des touristes francophones
Partie 5: Opinions des touristes francophones relatives à la gastronomie de Hué dans l’avenir
2.4.2 Analyse des résultats de l’enquête
L’analyse des résultats de l’enquête est réalisée selon les intérêts préalablement identifiés dans le processus de l’élaboration du questionnaire susmentionné
L’enquête est partagée aux touristes francophones grâce à Google Docs (une des applications gratuitement proposées par Google) Nous recevons 45 réponses
Tableau 1: Information personnelle des enquêteurs
De 40 à 65 ans Plus de 65 ans
La sexualité: La proportion est de 42.2% pour l’homme et de 57.8% pour la femme, cela montre qu’il n’y a pas beaucoup de différences à pros de la sexualité des voyageurs francophones
L’âge : Les touristes francophones appartenant au groupe de 40 à 65 ans ont la proportion la plus élevée: 60% Le groupe de 16 à 25 ans occupe 15.6 % et celui de
25 à 40 ans est de 17.8%, peu de vistieurs ont moins de 16 ans
To better understand the characteristics of Francophone tourists visiting the city of Hué and to assess their arrival frequency and overall impression of Hué's cuisine, we posed three questions to these tourists.
Nombre d’arrivées à Hué Fréquence Pourcentage (%)
La fréquentation d’arrivée à Hué et la durée de voyage:
Most French-speaking tourists surveyed visit Hué for the first or second time, accounting for 66.7% and 20% respectively This indicates that a significant majority of French-speaking travelers recognize and select Hué as an essential destination during their travels, with 13.3% of tourists also highlighting its appeal.
Moins de 16 ans De 16 à 25 ans De 25 à 40 ans De 40 à 65 ans Plus de 65 ans
Between 2016 and 2020, 38 travelers visited Hué more than three times, highlighting the city's impressive and charming appeal However, the short duration of stays indicates potential for growth in tourism; 57.8% of tourists spent just one night, 26.7% stayed for two nights, and only 15.6% extended their visit beyond three nights This data suggests that Hué needs improvements in organizing and promoting tourist activities and services to attract more visitors.
La durée de voyage Fréquence Pourcentage (%)
Selon le tableau 3 et le diagramme 3, au total 45 touristes francophones participant à cette enquờte, plus de la moitiộ des touristes restaient à Huộ ô1 nuitộeằ
Le pourcentage de ô2 nuitộesằ et ô3 nuitộesằ est à la fois 26.7% et 8.9% En outre, il y a 6.6% des participants voyageaient à Hué plus long
The diagram from the 2016-2020 promotion indicates that the travel duration for French-speaking tourists is notably short Despite the region's potential, visitors have struggled to find sufficient activities to enhance their stay To foster sustainable tourism, it is essential to prioritize the quality of tourist products before focusing on quantity By creating high-quality, appealing, and impressive tourist offerings, we can attract more visitors to Hué.
Diagramme 4: Impression générale des touristes francophones de la gastronomie de Hué:
The overall appreciation of Francophone tourists for the gastronomy of Hué plays a crucial role in the success of this destination and its culinary tours This reflects a general perception of Hué's cuisine, highlighting the need for solutions to enhance service quality and improve the image of Hué's gastronomy in the eyes of tourists According to the data, 37 Francophone tourists, representing 82.2% of the total respondents, agreed that this imperial city boasts excellent gastronomy, making it a worthy choice for visitors.
Cependant, il y a 7 personnes qui pensent que sa gastronomie n’est pas encore vraiment attrayante pour eux, alors ils l’estiment ôPassableằ et cette proportion garde 17.8 % Il existe 1 touriste choisit ôMalằ
To enhance the appeal of Hué as a culinary destination, it is essential to focus on developing its gastronomic image based on evaluations from French-speaking tourists By addressing key criteria that can elevate visitor perceptions from "Average" to "Excellent," we aim to increase the number of tourists who appreciate Hué's culinary offerings Additionally, we seek effective solutions to create a striking overall image of Hué, particularly highlighting its reputation for exceptional cuisine, thereby enriching the culinary experiences of visitors during their stay in the city.
2.4.2.3 Habitude alimentaire des touristes à Hué et le rôle des influences gastronomiques franỗaises
To understand the eating habits of French-speaking tourists during their travels in Hue, it is essential to assess both their culinary preferences and the role of gastronomy in their experiences By examining the favorite dishes from Hue's cuisine, we can reaffirm the significant influence of French-Vietnamese culinary interactions.
Tableau 4: Petit déjeuner des touristes francophones à Hué
Plats pour le petit déjeuner Fréquence
La soupe de vermicelles aux bœufs- Bún bò Huế 33
Le bánh mì (omelette, saucisson, jambon, pâté, ) 21
Les nouilles de riz avec les poissons- Bánh canh 11
La baguette, le croissant, le pain,… 8
Tableau 5: Dộjeuner et dợner prộfộrộs des touristes francophones à Huộ
Plats pour le dộjeuner et dợner Frộquence
Les spécialités typiques de Hué 40
Les plats royaux de Hué 20
Tableau 6: Desserts et boissons préférés des enquêteurs
Desserts préférés Fréquence Boissons préférées Fréquence
Les fruits 21 Le café filtre (sel, noir, lait) 26
La moelle 17 Le thé vert 24
La soupe sucrée 14 Le café expresso, latte 23
La glace 12 La bière locale Huda 17
La mousse 19 L’alcool du riz 4
La tarte 6 Le thé royal 4
According to Tables 4, 5, and 6, we can better identify the dishes that tourists love to enjoy in Hue While Hue offers a wide variety of dishes, we focus on typical meals found in restaurants and hotels frequently visited by tourists.
For breakfast, many tourists enjoy the beef vermicelli soup, a specialty of Hué The bánh mì is chosen by 21 individuals, while options like bread, baguette, croissant, and fruits are less popular, with only 8 and 7 people selecting them, respectively.
Pour le dộjeuner et le dợner, la plupart des touristes francophones choisissent
Promotion 2016-2020 42 les spộcialitộs de Huộ et un petit nombre prend des plats franỗais pour manger
The survey revealed that fruits and coffee are the most popular dessert and beverage choices among tourists Additionally, it is evident that many visitors enjoy French pastries, such as moelle, tartes, mousses, and green tea desserts.
A recent survey revealed that Hue's local specialties are a top priority for tourists, who enjoy sampling the region's typical dishes during their travels However, taste remains a crucial factor, as a small number of tourists still seek out French cuisine while on their journey.
According to Diagram 5, the majority of tourists, representing 78% of the total with 35 respondents, expressed a desire to try local specialties and new dishes Only 18% of the total, comprised of 8 Francophone tourists, indicated a preference for French cuisine This highlights a limited interest in French dishes among visitors, revealing the specific culinary needs of Francophone tourists in Hué The survey indicates that most tourists favor local cuisine, suggesting a need for strategies to enhance gastronomic offerings in alignment with the tourism sector.
2% Déguster des plats locaux traditionnels et des spécialités locales
Diagramme 6: Influence de la gastronomie franỗaise au sein de la gastronomie de Hué
Tableau 7: ẫvidences de l’influence de la gastronomie franỗaise
According to Diagram 6 and Table 7, nearly one-third of tourists, representing 31% (16 individuals), recognize the influence of French cuisine on the gastronomy of Hué, while 69% (29 individuals) do not This highlights the objective opinions of tourists regarding this culinary impact The French influence can be advantageous, as French-speaking tourists appreciate the flavors in the dishes However, introducing new culinary experiences could attract more travelers, as tourists often seek not only relaxation but also unique gastronomic adventures during their journeys.
From 2016 to 2020, 44 tourists expressed a desire to explore new experiences The survey revealed that 12 out of 16 tourists believe they can discover these experiences through local ingredients such as butter and cheese.
La rộponse ô Les servicesằ est sộlectionnộe par 6 touristes, 5 touristes choisissent la rộponse ôLe gỏtằ tandis que 3 personnes est d’accord avec le choix ôLes ustensiles de cuisineằ
Propositions à conserver et améliorer l’image de la gastronomie de Hué
Currently, media and social networks are essential for promoting tourism They enable us to reach a wide audience quickly, allowing for the easy and effective dissemination of information.
While there are numerous videos showcasing the world heritage sites of Hue, such as the royal tombs, the Imperial City, and court music, there is a notable lack of content focusing on its gastronomy, with many existing videos being outdated Effective promotion is essential to attract tourists who are eager to experience local cuisine Therefore, we must prioritize communication and advertising efforts to ensure that these culinary offerings are consistently visible to all public transport passengers.
Additionally, it is essential to develop applications for tourists that enable them to discover quality dining options and assess factors such as food quality, service, and pricing This not only assists in enhancing restaurant standards but also fosters healthy competition within the industry.
3.1.2 Organisation des compétitions et conférences portant sur l’art de cuisine pour la mise en valeur des cuisiniers à Hué
Chefs, cooks, and culinary artisans not only create delicious dishes but also preserve valuable culinary recipes, experiences, and traditions It is essential to establish a professional space for exchanging and sharing these culinary insights The traditional dishes of Hué, which will be showcased to both international and national travelers, must prioritize food safety and hygiene.
Les conférences et les compétitions auront pour but d’échanger, d’appréhender des nouveautés sur le plan professionnel entre les chefs de cuisine
3.1.3 Exploitation efficace de la gastronomie lors des fêtes et du Festival
The Festival is held biennially by the Department of Culture, Sports, and Tourism of the province, in collaboration with the National Administration of Tourism and the Thua Thien Hue Hotel Association In 2018, under the theme of Huế gastronomy, numerous activities were organized during the recent Huế Festival to promote the city’s culinary heritage, including an international gastronomy festival, a royal gala dinner, and a vegetarian food fair.
Durant le Festival de Hué 2018, les restaurants locaux étaient fréquentés par des clients nationaux et internationaux De nombreux visiteurs ont révélé que la cuisine était l'aimant qui les attirait
It is essential to focus on the organization, quality of services, and age-appropriate activities for all events and celebrations to avoid repetitiveness Themes should be carefully selected to reflect the specific festival and local traditions Additionally, to boost tourism year-round, particularly during the off-season, it is crucial to develop suitable activities For instance, in the winter when the weather in Hué is less favorable, organizers could conduct preliminary weather studies to successfully present outdoor culinary experiences that engage tourists and encourage participation.
The Festival presents a significant opportunity for Hué's cuisine to enhance its image among tourists Known for its royal, popular, and vegetarian gastronomy, Hué offers a refined and diverse culinary experience Through food fairs and festivals, visitors gain a comprehensive insight into Hué's dishes and specialties, which they will share with friends and family As word spreads about Hué's culinary reputation, more tourists will be enticed to visit and experience the region's unique flavors.
3.1.4 Recommandation à construire les tours concernant la gastronomie de Hué À Hué, on trouve beaucoup de destinations idéales pour faire une promenade comme les tombeaux royaux, la Cité impériale, la pagode de la Dame Céleste, le pont
Truong Tien, le marché Dong Ba, la colline de Thien An, le pont couvert Thanh Toan, etc
In addition to promoting Hué's gastronomy, it is essential to incorporate culinary experiences into tour programs For health tourism, Hué offers unique potential with its famous pagodas, such as the Thien Mu Pagoda, Dieu De, Tu Hieu, and Tuong Van, which showcase stunning architecture and beautiful landscapes Tourists can explore these pagodas while enjoying vegetarian dishes served by monks, enhancing their cultural and culinary experience in Hué.
La dégustation de ces plats végétariens à Hué dans un espace calme, va donner envie aux touristes de se calmer et se détendre
Moreover, mass tourism and culinary experiences are key assets for the development of Hué's gastronomy, encouraging tourists to explore the historical sites of Hué simultaneously.
3.1.4.1 Organisation des tours gastronomiques de style franco-vietnamienne
Thanks to the influence of French gastronomy, Hué's culinary scene is both diverse and distinctive We believe that combining visits to Hué's renowned sites with the exploration of French-influenced dishes will provide travelers with exceptional experiences On one hand, tourists will gain a deeper understanding of Hué's history, customs, and cultural values; on the other hand, they will discover new culinary delights Our survey indicated that some tourists were dissatisfied with the repetitive food options in restaurants Therefore, if tour operators invest in creating more original and engaging culinary experiences, it could significantly enhance tourist satisfaction.
The francophone tourist market represents a significant opportunity that should be maximized We believe that developing tourism through gastronomy will help preserve traditional dishes and promote cultural values associated with meals To enhance the experience for tourists, menus will be diversified to offer a wide range of choices.
Diversifying our offerings can attract more travelers In Huế, alongside excellent French restaurants that serve both European and Vietnamese cuisine, such as "Les Jardins de la Carambole" and "Le Parfum," we can enhance the culinary experience for visitors.
From 2016 to 2020, the Pilgrimage Village Spa & Boutique, known for its offerings like "Gecko," "Le Domaine de Coco," and "Junrei," has attracted many French-speaking travelers We anticipate that our new Franco-Vietnamese culinary tours will be an exciting addition for them.
3.1.4.2 Organisation des tours de la gastronomie de rue à Hué
Honestly, there aren't many nighttime activities for tourists in Hue, which presents an opportunity to create a lasting impression and excitement for visitors The pedestrian areas in Hue, particularly in the Vo Thi Sau-Chu Van An neighborhood and along Nguyen Dinh Chieu Street, are gradually becoming favorites among tourists.
Propositions à améliorer la qualité des services gastronomiques et l’hygiène
3.2.1 Propositions à améliorer la qualité des services gastronomiques
Currently, tourism is a vital service that people rely on globally To ensure customer happiness and satisfaction, the quality of service must be exceptional However, there are still imperfections in the service provided in Hué Therefore, it is essential to identify solutions to effectively address this situation.
- Tout d’abord, les employés sont bien formés pour savoir les gỏts, les besoins des clients
- Puis, il est essentiel que les personnels améliorent soi-même constamment leurs compétences et qualifications
- Les langues étrangères sont indispensables, pour mieux comprendre les besoins des clients, il faut maitriser les langues surtout l’anglais
Employees, particularly students in the tourism sector, should embody dynamism, positivity, and proactivity while continuously learning to enhance both their skills and their profession.
Investing in information technology is essential for developing applications and websites that allow tourists to assess quality and provide feedback This feedback enables restaurants to enhance their services, ensuring they meet the needs of their customers effectively.
3.2.2 Propositions à améliorer l’hygiène sanitaire à Hué
- Les gouvernements, les organismes économiques régionaux, les agences de voyage, les organisations de commerce, les groupes de consommateurs et de
Promotion 2016-2020 55 producteurs, les institutions universitaires et de recherche et les structures du secteur privé doivent travailler ensemble sur les problèmes liés à la sécurité sanitaire des aliments
- Le gouvernement et les autorités sont invités à renforcer l'inspection, la gestion et en particulier sanctionner strictement les violations
Restaurants must prioritize sanitary hygiene as it is essential for sustainable development Adhering to all regulations and rights is crucial, and increasing local awareness about these practices is equally important.
- Les applications aideront à évaluer, faire concurrencer fair-play et améliorer l’hygiène sanitaire et aussi les services
In summary, the image and quality of Hué's culinary offerings are expected to improve in the future It is essential to foster cooperation and solidarity among residents, the government, and businesses We hope that collective efforts will create a strong foundation, allowing Hué's gastronomy to reach new heights in the future.
Today, eating goes beyond mere sustenance; it is about savoring and embracing culinary culture The culinary arts offer a rich landscape to explore, preserve, and celebrate the beauty of both local and national heritage.
Hué, a small city in central Vietnam, was once the capital of a feudal dynasty that attracted many elites, which contributes to its rich and unique gastronomy This culinary heritage reflects the influence of foreign cuisines, particularly the special interaction between French and Vietnamese cooking in Hué Research indicates that this fusion plays a significant role in introducing new elements to local gastronomy However, the locals do not merely replicate these techniques; they maintain authenticity by adapting dishes to their tastes, styles, and economic conditions through their skilled craftsmanship This is why tourists are encouraged to seek out gastronomic experiences in Hué.
Today, as the economy develops, the needs of residents have become more diverse, with tourism emerging as a prominent desire This growth in tourism activities has made it one of the most significant economic sectors in Vietnam In Hué, tourism is a vital economic driver for Thua Thien Hué province To fully leverage Hué's rich culinary heritage, it is essential to focus on enhancing the quality of dishes, improving services, diversifying tourism products, and investing in advertising and communication strategies.
With the government's efforts, businesses and local residents must unite in solidarity to conserve, preserve, and promote Hué's gastronomy This collaboration is hoped to enhance the recognition of Hué's culinary heritage, contributing to the country's integration and development on a global scale.
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We are conducting a study titled "The Influence of French Cuisine on Huế Gastronomy." Therefore, we kindly request your assistance in completing this survey through the questionnaire below For each question, please check the appropriate box or fill in the blank All information will remain confidential Your collaboration will significantly contribute to the success of our research.
Nous vous en remercions sincèrement!
25-40 ans 40-65 ans Plus de 65 ans
3 Combien de fois avez-vous visité Hué ?
4 Combien de temps dure votre voyage à Hué?
5 Quelle est votre impression générale sur la gastronomie de Hué?
Superbe Passable Mal Très mal
III INFLUENCE DE LA GASTRONOMIE FRANÇAIS SUR LA
6 À Hué, qu’est-ce que vous avez pris pour le petit déjeuner?
Le bánh mì (omelette, saucisson, jambon, pâté, ) Baguette, croissant, pain, …
La soupe de vermicelle aux bœufs- Bún bò Huế Les nouilles de riz avec les poissons- Bánh canh Les fruits
7 Quels des plats locaux suivants aimez-vous pour le dộjeuner et dợner à Hué?
Hué's royal cuisine features a variety of vegetarian dishes and traditional specialties, including fig salad, Hué cakes (bèo nậm lọc), grilled spring rolls, Vietnamese pancakes, and sweet soup Additionally, the city offers French culinary delights such as steak, charcuterie, and onion soup, showcasing a unique blend of flavors and cultural influences.
8 Quels desserts aimez-vous prendre à Hué?
La mousse La soupe sucré
9 Pendant votre (vos) séjour (séjours) à Hué, quelles boissons aimez- vous boire?
Le café filtre (lait, noir, sel) La bière locale Huda
Le café expresso, latte Le thé vert
Le thé royal Le vin
10 Dans votre séjour (vos séjours) à Hué, vous avez besoin de
Déguster des bons plats locaux traditionnels, plats typiques des spécialités locales
Prendre des plats franỗais Tous les deux
11 À votre avis, la gastronomie de Hué est-t-elle influencée par gastronomie franỗaise?
Non Si non, veuillez-vous passer la question 13 Oui
12 Si ôouiằ, comment le trouvez-vous?
Ingrédients et épices Ustensiles de cuisine Service
IV VOTRE NIVEAU DE SATISFACTION DE LA GASTRONOMIE DE
13 Évaluez-vous l’importance de la gastronomie pendant vos séjours ?
Insignifiante Passable Significative Très significative