The Seasons Bistro Cuisine

The cuisine at The Seasons Bistro is referred to as ‘cultural fusion’.  What does that really say about the food?  Well, the answer begins over a hundred years ago with the grandfather of The Seasons Bistro Chef.   Vuong  Dac Thai, a Lord within the Vietnamese Court, was the Emperor’s representative to France during a time when Viet Nam was occupied by the French.  During these 100 years of domination the Vietnamese food was directly impacted by the French in many ways such as the introduction of dairy products, which influenced the cooking of sauces with butter.  Items such as asparagus, white potato and French bread, were commonly seen on menus.  Breakfast often consisted of baguettes, yogurt and orange juice. 

The French taught the Vietnamese how to age meat as opposed to always using fresh meats only.  Fondue cooking and flame-broiled dishes were inspired by the French.  The art of bread and pastry baking was given to the Vietnamese by the French, thus creating the famous Vietnamese sandwich, .  Flan Brule became the most popular dessert introduced by the French.

The Seasons Bistro Chef’s family became refugees after the Viet Nam War and found themselves in a strange country, the United States of America.  During the time at Fort Chaffy, Arkansas, the family had their first taste of American cuisine.   

The infusion of all of these influences came together in the family’s first restaurant located in downtown Atlanta, Cha Gio.  Originally, located at what is now the Margaret Mitchell Museum at 970 Peachtree Street and most recently relocated to its current home at 10th street and Peachtree Street, due to the 1996 Atlanta Olympic Games.   A few years ago, Cha Gio merged with Wild Curry & Rice.  It was Chef Tin’s tutelage under Chef Kris Boonruang of Rice that he gained his knowledge of Thai spices and their cooking techniques.

In September of 2005, The Seasons Bistro opened for business just off the square in McDonough, Georgia.  The cuisine is truly cultural fusion.  Chef Tin relies heavily on his knowledge of his homeland of  Viet Nam and the influences from France, China as well as America and Thailand inspirations when he creates the seasonal menus for The Seasons Bistro . 

The cuisine of The Seasons Bistro is a direct reflection of the merging of all of these cuisines.  For example, the scallops and shrimp pasta combines the seafood that is so prevalent in Vietnamese food, the panang curry from the Thai, asparagus from the French influence and the use of pasta from the American cuisine.   The honey grilled chicken is directly reminiscent of the American cuisine but the sweet rice comes from the Thai and the papaya salad is Vietnamese influenced.  All of this and one can still find Southern staples on the menu, fried green tomatoes and grits.

The Executive Sous Chef Chai Lada joined Chef Tin in October.  Chef Chai brings a strong pastry background to the mix.  She gained much knowledge during her internship at the Ritz Carlton – Reynolds Plantation.

Copyright 2010 | The Seasons Bistro | 41 Griffin Street | McDonough, Georgia 30253 | 770-288-2544