I am Vincent Cao Minh Page, a French-Vietnamese person, born to a French father and a Vietnamese mother. Born and raised in Paris, I was introduced from an early age to the flavors and traditions of Vietnamese cuisine through my mother and her family.

The image of Vietnam became clear to me during my first job as an intern at a small Vietnamese restaurant on Montmartre Hill, owned by a man from Hai Phong. This restaurant was located among the busy tourist streets and was well known for many authentic Vietnamese dishes. The one that left the strongest impression on me was Coconut Braised Prawns—beautifully presented in a fresh coconut, with plump, red prawns nestled beside vibrant greens and a creamy, fragrant coconut sauce. It was so visually striking that most guests ordered it the moment they saw it on the menu. The flavor was even more unforgettable: the rich coconut broth, blending harmoniously with the prawns and vegetables, kept diners coming back for more—often unwilling to move on to other dishes until every last bite was gone. At that moment, I thought to myself, “Perhaps Vietnam is a land full of such culinary treasures—fresh vegetables, fruits, and an abundance of natural produce from its mountains, rivers, and seas. One day, I must go there to explore these wonders.”