La Villa Saigon is one of the best restaurants in Vietnam, famed for the creativity of Chef Owner Thierry Mounon and his unwavering commitment to quality and mission to bring classical French cuisine to diners in Saigon. As La Villa approaches it’s 15 Year Anniversary celebrations, Harper’s Bazaar Vietnam met with Chef Thierry to learn the secrets behind his iconic restaurant.
Harper’s Bazaar (HBZ): Please describe the philosophy behind La Villa?
THIERRY MOUNON: At La Villa, I believe that true cuisine must be a harmonious blend of refined flavors and soulful experiences. I have created a cozy space where diners can feel the passion and dedication we pour into every dish, whether you’re enjoying our set menu or crafting your own meal from our À la Carte selections.
Our menu draws inspiration from the culinary essence of Southern France, skillfully combining traditional cooking techniques with contemporary creative ideas. This approach brings familiar yet refreshingly novel flavors to our guests. The restaurant’s philosophy honors our diners’ choices, emphasizes the quality of ingredients, and respects the essence of French cuisine. By blending tradition with innovation and using carefully selected ingredients, La Villa is committed to offering you a refined culinary journey where each meal is not just a dining experience – but an unforgettable exploration of culture and art.
HBZ: Please tell us about your career before you arrived in Vietnam?
THIERRY MOUNON: Before I arrived in Vietnam, my culinary journey was driven by both formal training and a free-spirited desire to explore. I began my studies at the Ecole Hôtelière in Avignon, my hometown in France. This solid foundation set the stage for my career as I ventured into the vibrant food scenes of the French Riviera and South of France. I also lived in London, where I broadened my culinary perspectives.
Returning to Avignon, I had the privilege of working at Christian Etienne Restaurant alongside Chef Christian Etienne, a key figure who greatly influenced my professional path. What I took from France is its deep heritage of excellence, especially when it comes to artisan crafts like cooking and mentoring. Consistency is key, and there’s this French saying I love: “Impossible n’est pas Français,” which means “Impossible is not French.” It captures that relentless spirit to push boundaries and achieve greatness. With such a high passion for discovering new cultures, I was eager to broaden my horizons and this led me next to Bora Bora in French Polynesia and later to New Caledonia.
These experiences were instrumental in shaping my approach to cuisine and blending traditional techniques with new influences. In 2008, my journey brought me to Vietnam, where I’ve continued to build on my diverse experiences. Each step of my career has enriched my culinary philosophy, combining tradition with innovation and reflecting my lifelong commitment to exploration and discovery.
HBZ: How did you meet your beautiful wife Tina and please share with us about your first job in Vietnam?
THIERRY MOUNON: I first met Tina when I arrived in Saigon, just as I was stepping into Vietnam for the first time. She was working as a Sales Executive for the soon-to-open Princess d’Annam Resort and Spa in Phan Thiet, where I had been hired as the F&B and Culinary Director to oversee the resort’s opening in 2008. During our many long trips from Saigon to Phan Thiet—around five hours back then—we got to know each other deeply. Those early journeys were filled with conversation, laughter, and a growing connection. I believe we fell in love almost instantly.Tina became my muse, and without her, I wouldn’t have accomplished what I did later on.
Her support, love, and belief in me were key to everything I’ve achieved since. Without her, La Villa wouldn’t exist today. She has been an integral part of my journey, both personally and professionally, and I’m grateful every day for the partnership we’ve built.
HBZ: Please describe the early days of La Villa and how the restaurants DNA and mission statement was laid out?
THIERRY MOUNON: When Tina and I began planning La Villa in 2010, we were young and eager—Tina was just 23, and I was 33. We didn’t know much about the Saigon market at the time, but we shared one clear goal: to open a French restaurant that locals would see as a kind of oasis. For some, it would be exotic, and for others, it would offer comfort. We didn’t have grand ambitions; we just wanted a casual place where we could live our lives freely, a family restaurant where people could feel at home.
We fell in love with the charming house that is now known as La Villa, with its pool and garden in the peaceful Thao Dien neighborhood. People were surprised by our choice of location, saying we were crazy to open so far from District 1, but we trusted our instincts. Slowly, guests started to come, even making the long journey from the city center to dine with us. As we gained momentum, we felt the demand for higher quality in the market, which led us to improve our offerings. This is when we made working with the best products part of La Villa’s DNA. What started as a small, free-spirited venture has grown into something much more, with quality at the heart of everything we do.
HBZ: What key factors explain the success of La Villa?
THIERRY MOUNON: Well, success is always a combination of many factors, and luck plays a big role. Being a family-owned restaurant is not always easy, but it also means we care for La Villa as if it were our child. Our employees are like family, and we’ve been fortunate to connect with our guests in a meaningful way.
In the beginning, there weren’t many French restaurants in Saigon, and I believe we did a few things right early on. Over the years, we’ve always pushed ourselves to improve, to adapt, and to stay true to our values. After almost 14 years, we still strive to offer better service, source higher-quality products, and work more closely with our suppliers to ensure the best for our guests.
Ultimately, our success comes from continuously nurturing the relationships we have with both our team and our customers. We’ve grown with our community, and that connection, combined with our commitment to quality and a warm, welcoming experience, has been key. It’s not just about the food—it’s about the care we put into every aspect of La Villa.
HBZ: How important are ingredients to you and how do you source the best in Vietnam getting the right blend between local and imported ingredients?
THIERRY MOUNON: I want only the best for my customers, so we source top-quality ingredients, whether it’s fresh Japanese Bluefin Tuna, French Caviar, or Dalat vegetables. Quality is non-negotiable. Over the years, we’ve built close relationships with suppliers who understand our standards and bring us the finest products that meet our needs. While I value local sourcing, I prefer to import proteins from reliable sources, even if they’re far away, as long as they’re raised or fished responsibly, with ethical practices, rather than compromise with something local that might not meet those standards
HBZ: How would you describe your cooking style?
THIERRY MOUNON: My cooking style is in constant evolution, but I’d describe it as “Neo Retro” or “Neo Classic.” I deeply respect tradition and French culinary heritage, but I also enjoy giving it my own unique interpretation. My roots in the South of France are a core part of my identity and have great influence on my taste. In today’s globalized world, it’s important to remember where we come from, while also embracing progress and innovation. For me, it’s about blending the past with the future in a way that feels authentic.
HBZ: Why have your talented employees stayed so loyal for so long?
THIERRY MOUNON: We’re lucky to have an incredibly dedicated team, with most of them by our side for over a decade. We’ve become a true family, where everyone has their place and role. When hiring, experience isn’t the key factor for us. What matters most is an open mind and the ability to adapt to our philosophy and way of working. La Villa is the sum of all its individuals, not just Tina and me. We believe that when people feel genuinely connected and inspired, they naturally want to stay and contribute to our shared success.
HBZ: Please share more about the Champagne Gossett collaboration?
THIERRY MOUNON: I’m deeply honored that Champagne Gosset chose us to be their ambassador in Vietnam. As the oldest wine house in Champagne, founded in 1584, they’re a perfect match for us. Like La Villa, they are family-owned, with a strong foundation in tradition, yet always looking toward the future. Their champagnes are absolutely incredible—elegant, refined, and crafted with care. This collaboration is meaningful to me because it represents the values I hold dear: heritage, quality, and innovation. We’re proud to bring such an exceptional Champagne to our guests and to represent Gosset in Vietnam.
HBZ: Please share the future plans for La Villa?
THIERRY MOUNON:La Villa will always be La Villa—true to its roots and values. We were honored to be selected by the Michelin Guide in both 2023 and 2024,which was a huge reward for our team. Every day, we strive to do better than the day before, and that’s the La Villa way. As a family-run restaurant, without major financialbacking, we move at our own pace but with intention and a big heart. We’re deeply committed to our craft and encourage our superb, loyal team to keep pushing further.We’re also looking ahead to celebrating La Villa’s 15th birthday soon. It’s been an incredible journey, and we hope to throw a big party to celebrate all those years of hard work together with our team, our guests, and everyone who has supported us along the way. It’s going to be a meaningful milestone, and we can’t wait to celebrate with everyone
HBZ: Please summarise how you feel right now about Vietnam?
THIERRY MOUNON: My thirst for travel brought me to Vietnam—I’ve always wanted to explore the world, and Asia was high on my list. Vietnam presented an opportunity, and I seized it. But love made me stay—love for Tina, our three kids, my team, the restaurant, and the rich culture of Vietnam. The kindness of the people here is something special. While I’ll never forget France, Vietnam has truly become my second home.
HBZ: Thank you for this conversation!
Come with usLA VILLALocation: 14 Ngo Quang Huy, Thao Dien Ward, District 2, HCM |
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Harper’s Bazaar Việt Nam
