The story
La Table de Maxou in Huy brings together Italian and Vietnamese cooking traditions in a single dining space. The menu treats these two food cultures as equal partners rather than separate courses. Guests encounter bold pairings that rely on careful technique instead of novelty. This approach to Italian Vietnamese cuisine earns quiet attention from critics who value clear execution over trend chasing.
Chef Nghi directs every plate through a disciplined lens that respects both origins. Her preparation highlights ingredients like shellfish that require precise timing. Caramelized scampi arrive coated in a rich creamy sauce that balances sweetness against fresh herbs. The kitchen avoids heavy modifications and lets each component speak clearly on the plate.
The dining room features an interior design that mirrors the culinary balance upstairs. Textures and colors shift between warm tones and crisp accents to match the seasonal menu flow. Patrons settle into a relaxed environment where conversation remains comfortable despite the focused plating. Gault&Millau recognized this harmony with a twelve point rating for the 2026 guide cycle.
Recognition
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