From the Mountain to the Sea
A Four-Hands Journey at Corallo

At Corallo, Premier Village Phu Quoc Resort, chefs Alex Aßmann and Oliver Mette created a four-hands dinner connecting the flavours of Sa Pa and Phu Quoc. Built around local produce and a friendship spanning decades, the menu moved gracefully between mountain traditions, island ingredients and personal memories together.

Set against the open seascape of Premier Village Phu Quoc Resort, “From the Mountain to the Sea” was conceived as more than a collaborative dinner. Led by Chef Alex Aßmann and Chef Oliver Mette, the evening traced a culinary passage between Sa Pa and Phu Quoc while celebrating the long-standing friendship behind the menu.

The dinner opened with Liquid Quiche, Chef Oliver’s modern interpretation of the French classic. Emmentaler foam replaced the traditional pastry structure, floating above crisp sable, local pork and sweet leek confit. Served with Taittinger Brut Réserve Champagne, the dish found a lively counterpoint in the wine’s fine bubbles and bright freshness, creating an elegant beginning to the evening.

Chef Alex’s Crab Cappuccino followed with a stronger sense of place. Fresh Phu Quoc crab formed the base of a rich seafood soup, topped with delicate foam and finished with a raviolo filled with potato, crab and truffle. A thin spiced tuile rested across the bowl, adding texture and a striking visual detail. Masi Masianco Pinot Grigio Appassimento complemented its richness with a lively, fruit-led character.

The Apple and Basil Sorbet brought a refreshing change of pace. Granny Smith apple, basil and kombucha created a clean balance of acidity and herbal warmth. Its coral-inspired presentation also offered a subtle tribute to Corallo and its coastal setting.

For the main course, guests chose between sea and land. Pan-seared Phu Quoc pomfret was served with beurre blanc, smoked salmon roe, peas, mint, shiitake and a crisp crustacean rice cracker. Trimbach Riesling matched the fish with its clean acidity and mineral precision. The alternative, slow-braised Wagyu short rib, arrived with goulash sauce, a soft potato pillow, sweet onion and caviar. Légende Pauillac brought structure and depth to the slow-cooked beef.

The evening closed with Chef Oliver’s Black Forest, inspired by childhood memories with his father. Cherry mousse, frozen cherry yoghurt pearls, chocolate biscuit and Chantilly created a nostalgic finale, while Rosa Regale Brachetto d’Acqui introduced a gently sparkling, fruit-forward finish.

Framed by Corallo’s open architecture, sunset views and the sound of the sea, the dinner felt intimate rather than theatrical. Its success came from balance: between two chefs, two landscapes and two ways of seeing food. More than a four-hands collaboration, it was a celebration of friendship expressed through flavour.