Lavish your guests with an old Saigon atmosphere. Imagine a French tavern in Saigon in the 1940's with hand-carved screens, burgundy banquettes, a zinc bar and period antiques to hold your private party.
- The Restaurant Writes...
Rouge et Blanc is a two-star New York Times French-Vietnamese restaurant situated in Soho.
The chef, Macks Collins (Foliage, Jasana Polana Country Club, C.I.A.) offers an east-meets-west French and Vietnamese-inspired menu. At Rouge et Blanc, Thomas Cregan brings more than 20 years of wine-tasting experience from the regions of France and placed in the top ten in The Best Sommelier in America Competition 2011. The wine list is all French. The name Rouge and Blanc is at once an homage to the wines of France and to the classic Stendhal novel. The restaurant has the look and feel of a French colonial tavern from 1940s Saigon.
- Contact Tom Cregan at (888) 794-1306