French Scallops in Hanoi — Saint-Jacques with Beurre Blanc
Maison Vie serves French scallops — Saint-Jacques from Hokkaido, golden pan-seared with a light beurre blanc and a citrus note — at 28 Tang Bat Ho, Hai Ba Trung, Hanoi. The dish is 695,000 VND on the à la carte menu, at lunch and dinner.
What are Saint-Jacques?
Saint-Jacques is the French name for the scallop, after the shell that pilgrims wore on the road to Santiago de Compostela. In a French kitchen it is the ingredient of precision: the muscle is almost pure lean protein and cooks through in under two minutes — a moment too long and it turns rubbery, a moment too short and the sweetness never arrives. The cook has one window to build a caramel crust outside while the centre stays translucent and tender.
At Maison Vie the standard is set by Chef Joel F. Tisserand, 40 years at the stove across France, England, China and Southeast Asia, working with Hokkaido scallops — the large, lingering-sweet variety favoured in fine kitchens.
Beurre blanc — the hardest sauce in the classical repertoire
Beurre blanc ("white butter") was born on the Loire: shallots and white wine reduced almost dry, then cold butter whisked in cube by cube until the sauce turns silken. No flour, no cream — only butter, acid and a temperature held within a few degrees. It splits the moment it gets too hot, which is why it is often used to measure a French kitchen's hand. Here it is kept light and lifted with citrus, so it raises the scallop's sweetness rather than covering it.
| Component | What it does |
|---|---|
| Pan-seared Hokkaido scallops | Caramel crust outside, tender and sweet within — the heart of the dish |
| Beurre blanc | Cold butter whisked into a white-wine reduction: silken, richly clean, never floury |
| Citrus note | A thread of acidity that lifts the scallop and keeps the sauce from sitting heavy |
Two ways to eat scallops at Maison Vie
The menu carries two scallop dishes — the same ingredient at opposite poles, one cooked and one raw:
| Dish | Course | Price |
|---|---|---|
| Pan-seared scallops, light beurre blanc, citrus note | Main course | 695,000 VND |
| Hokkaido scallop tartare, Aquitaine caviar, yuzu cream | Starter — also the Premium Ocean option of the Menu Dégustation | 495,000 VND |
Prices exclude 5% service charge and 10% VAT. The tartare is served raw and diced, under Aquitaine caviar and a yuzu cream — for guests who want the scallop's sweetness unmediated. See the full menu and set menus (the Menu Dégustation runs from 855,000 VND for three courses to 1,595,000 VND for seven).
What to drink with French scallops
Scallops in beurre blanc want a white with enough acidity to cut the butter while honouring the sweetness of the sea. Our own list puts the two poles neatly: Chablis for oyster-shell tension, Pouilly-Fuissé for roundness.
| Wine | Region | Price | Why it works |
|---|---|---|---|
| Louis Latour Chablis « La Chanfleure » | Chablis AOC, Bourgogne, France | 2,950,000 VND | The classic seafood match — oyster-shell minerality and sharp acidity slicing through the butter |
| Louis Latour Pouilly-Fuissé | Pouilly-Fuissé AOC, Mâconnais, France | 3,500,000 VND | A rounder Chardonnay that wraps around the beurre blanc — the indulgent choice for an occasion |
| Pascal Jolivet « Attitude » Sauvignon Blanc | Val de Loire IGP, France (organic) | 1,900,000 VND | From beurre blanc's own river: fresh, herbal Loire Sauvignon echoing the citrus note |
Our sommelier advises at the table. Browse the full wine list, or read the guide to French wine pairing. For a full French seafood evening the Burgundy escargots open beautifully — and the seared duck breast is the counterweight main when the table orders two.
Booking
Maison Vie occupies a neoclassical villa at 28 Tang Bat Ho, Hai Ba Trung Ward, Hanoi, open 11:00–14:00 and 17:30–22:00 daily. Reserve on +84 904 150 383 or through the contact page. Private rooms seat 4 to 150 guests for anniversary dinners, client entertaining and corporate events.
Frequently asked questions
How much are the scallops at Maison Vie?
The pan-seared main with beurre blanc is 695,000 VND. The starter version — Hokkaido scallop tartare with caviar and yuzu cream — is 495,000 VND. Prices exclude 5% service charge and 10% VAT.
What is beurre blanc?
A Loire butter sauce: shallots and white wine reduced almost dry, then cold butter whisked in piece by piece until silken. No flour, no cream — and quick to split if overheated, which is why it measures a French kitchen's hand.
Where do the scallops come from?
Hokkaido — large, lingering-sweet scallops, listed among the house's sourced ingredients alongside Sturia caviar from Aquitaine and Échiré AOP butter.
Should I choose the seared or the tartare version?
The seared version is a main course, with a caramel crust and warm butter sauce. The tartare is raw and diced with caviar and yuzu cream — lighter and fresher, suited to a starter or to the Menu Dégustation.
What wine pairs with scallops?
Chablis is the classic, for its minerality and cutting acidity. For something rounder, Pouilly-Fuissé; for freshness that echoes the citrus, a Loire Sauvignon Blanc.
Do I need to book?
Advisable at weekends, for groups, or when you would like a private room. Call +84 904 150 383 or reserve online through the contact page.