Camille
Vietnamese restaurant · Baldwin Park
4962 New Broad St, Orlando, FL 32814
Highlights
Modern Vietnamese-French fusion with creative tasting menus
Modern Vietnamese-French fusion with creative tasting menus
"Chef Tung Phan’s creative and unconventional spins on Vietnamese dishes, all punctuated with classical French flourishes, like his deconstructed take on the classic banh mi, are presented in a gorgeous, 2,500-square-foot, 30-seat space with the feeling of a soothing spa. Snag a spot at the eight-seat chef’s counter and indulge in an intimate nine-course experience, all for the price of $195, with pairings by beverage director Derrick Goodman running $100 extra." - Faiyaz Kara
"Chef Tung Phan’s creative and unconventional spins on Vietnamese dishes, all punctuated with classical French flourishes like espuma of pho, Vietnamese coffee-crusted Wagyu with potato pâvé, and papaya with salmon and nước chấm, are presented in a gorgeous, 2,500-square-foot, 30-seat space with all the soothing spa feels. Snag a spot at the 8-seat chef’s counter and try an intimate multi-course experience, or relax in a booth and sample a condensed version of the counter menu in the main dining room." - Faiyaz Kara
"Located in Orlando, Florida, Camille serves a Vietnamese sweet and sour soup called Canh Chua Ca with sustainably farmed salmon, King Trumpet mushroom noodles, and crisped fish skin." - MICHELIN Guide
"Chef Tung Phan has taken the pop-up and given it permanence at this space just off Lake Baldwin. Rooted in French techniques, Vietnamese flavors are given a refined twist here. Salmon over king trumpet noodles in a tamarind and pineapple sauce is creative, but the best may be saved for last. The sweet potato brioche topped with a 'gold' chocolate ice cream and Vietnamese coffee sauce is an elegant finale." - The MICHELIN Guide
"Chef Tung Phan has taken the pop-up and given it permanence at this space just off Lake Baldwin. It's boldly sleek with elegant touches (think wood accents and beautiful lighting). Seats at the counter feature the ten-course Vietnamese-French tasting menu, while booths offer an abbreviated version. Rooted in French techniques, Vietnamese flavors are given a refined twist here. The Dungeness crab curry arrives with a tartlet shell, filled with crab meat and mixed with lime, served atop the lid, which when removed, reveals a deliciously hearty curry. Salmon over king trumpet noodles in a tamarind and pineapple sauce is creative, but the best may be saved for last. The sweet potato brioche topped with a 'gold' chocolate ice cream and Vietnamese coffee sauce is an elegant finale." - MICHELIN Guide
