La Badiane

This was highly recommended by a friend and we were not disappointed. Service was excellent and very attentive. Love the ambience and the vibe. Such a lovely restaurant for couples, too. We ordered the 3 and 4 course set meals. Delicious and quite big portion. Even the chef greeted us at almost every table after eating. We were surprised that there was no service charge.

We managed to reserve a table in the last minutes through our local tour guide. We ordered signature courses, one salmon ball as starter, and one beef tarta as main course. Service is good. Both female and male waitresses are attentive. The pace of serving was optimal, not rushy or too slow. Keeping providing bread 🤪 at the start and while serving the foie gras. The chef came to our table and explained the importance of dipping the bread in the sauce to enjoy. We finally finished all the bread. The mojito is nice. Dessert is wonderful. Knowing that there are lot of flying insects around and some even crawl on the white table cloth, one female waitress quickly spots that and remove them swiftly by napkin, and apologise 👍🏻. Highly recommend to book table in advance.

Delicious, authentic French restaurant with unique character. Benjamin the headnchef - comes out to deliver the plates and greet you Staff are immaculate and made us feel very at least We had a 3 course set menu lunch and everything was perfect. Will certainly return here again when we visit Hanoi next. Beef carpaccio is a must try!

La Badiane delivered a stellar fine dining experience — French elegance with Vietnamese flair — and every course showed thought, balance, and execution. Salmon Gravlax — Fresh, bright, and layered. The salmon was silky, with wasabi that came through clearly but never overpowered. Pomelo added acid and brightness, while dill Chantilly was an exceptional touch: creamy yet fresh, the perfect complement to fish. Pink peppercorn gave just the right spice, the sesame crust added crunch, and the ginger, red onion, and beetroot added freshness with a slight pickled note. It all came together in one perfect bite. Scallop & Prawn Ravioli — A dish that was giving lobster bisque in the best way. The smoked paprika brought depth, the prawns gave the broth its seafood body, and the scallop was succulent, buttery, and perfectly cooked. Honestly, there should have been two. The grilled chorizo added meaty flare that made the dish bold, while the lemon-peanut crumble added subtle texture. The only element that didn’t sing as strongly was the olive ratatouille, which I pushed aside so it wouldn’t dominate, but it paired beautifully with the baguette. Foie Gras Terrine — Foie gras can overwhelm, but here it was rich, savory, and decadent in the best way — and made even better by its accompaniments. The raspberry frangipane added nuttiness and brightness, raspberry being a natural match for duck. The strawberry-thyme chutney was smooth, sweet, and aromatic. The balsamic glaze woke up the palate, balancing the berries and nuts, while pistachio provided the perfect crunch and a peppery finish. Taken together, it was smooth and crunchy, savory and sweet, bright and acidic, umami-rich and layered — truly a flavor bomb. Beef Tenderloin — They absolutely showed out here. The steak was perfectly medium rare, juicy, flavorful, and so tender it didn’t need a steak knife. The truffle-pea risotto just made sense alongside mushroom duxelles and beef — creamy, earthy, and balanced. All together, it became the perfect steak dinner. But then they went further: a five-pepper sauce as the bed of the dish added body, warmth, and spice that coated every bite, while a Parmesan foam gave a final elegant flourish. A showstopper course, flawless at every level. Mango Lychee Dessert — I didn’t think it could get better, but the finale proved me wrong. This was the perfect series finale — bright, tropical, and light, but with depth and richness from the salted caramel ice cream. The pineapple was sweet without being too acidic, the mango was tender and perfectly ripe, and the lychee — flawless — made the last bite unforgettable. The Malibu coconut milk added subtle texture, the crispy rice gave fun crunch inside the ice cream, and the passionfruit sauce transported me straight to the beach. A butter crumble and cream layered it into a true dessert. Playful, seasonal, distinctly Vietnamese — a perfect ending to the meal. La Badiane doesn’t rely on theatrics — it delivers consistency, refinement, and balance across the board. A cozy villa setting on a rainy night, French technique married to Vietnamese flavors, and service that makes you feel unhurried. Absolutely worth the splurge, especially if you love French food with elegance and flair.

Famous French restaurant near train station. Better to book the seat because it’s very popular. For the people who come first time better to come during lunch, they have lunch set so it’s easier to order also with good promotion. All the staffs here are friendly and explain the dish well in English.

Still thinking about the food after 2 weeks since we had our lunch at La Badiane. If you are thinking why spend the money here, I'll tell you - the food is really what sets them apart. I never really understood what it meant when others talked about layers and depth of flavor about food, and I totally got it when I dined here. Must come!

Amazing food at a very good price (especially for the lunch menus). Cauliflower volute soup, scallop and mussels risotto and caramelized banana with ice cream. Couldn't ask for a better way to end my trip to Hanoi!

All perfect including the foods & the staffs except it is a bit hot & stuffy in the restaurant. The waitress was also very attentive and noticed that my husband was accidentally dropped his napkin and immediately came over to replace it with a new one. Highly recommended to all.