"...The other fancy venue I tried was Verticale, in a narrow four-story colonial villa. This is the French-Vietnamese restaurant of Breton chef Didier Corlou, much respected in Hanoi for his years at the Metropole, where he is now a consultant.
Corlou is an imaginative chef serving seasonal menus including starters such as mango in foie gras ravioli, lotus-tea sauce; and lamb prepared three ways, with spices from Morocco and Vietnam. There's lobster from Nha Trang served with palm heart with vanilla; and veal sweetbread with prawns, citrus and spices.
If you're looking for a culinary adventure in Hanoi, this nine-month-old restaurant may be the place for you..."