Nestled on New Broad St. in Orlando, Camille presents a unique dining experience that marries Vietnamese flavors with French techniques. Under the skilled guidance of Chef Tung Phan, this establishment has transitioned from a pop-up to a permanent fixture, earning a coveted star in the MICHELIN Guide for 2024.

Camille offers a sophisticated setting just off Lake Baldwin, featuring a sleek design adorned with wood accents and exquisite lighting. It caters to both those seeking an extensive culinary journey and those preferring a concise menu. Guests at the counter can indulge in a ten-course tasting menu, which showcases the harmonious blend of Vietnamese and French culinary styles. Booth seating provides a condensed version of this gastronomic adventure.

One of the standout dishes is the Dungeness crab curry, presented with a tartlet shell filled with crab meat and a hint of lime. Upon removing the tartlet lid, diners uncover a robust curry that complements the delicate flavors of the dish. Another innovative offering is the salmon served over king trumpet noodles, bathed in a tamarind and pineapple sauce, which embodies the restaurant’s creative spirit.

The meal’s conclusion is marked by a dessert that’s as refined as it is delightful: a sweet potato brioche, crowned with ‘gold’ chocolate ice cream and drizzled with a Vietnamese coffee sauce. This dish perfectly encapsulates the restaurant’s ability to blend diverse flavors into a cohesive and satisfying finale.

Camille stands as a testament to the seamless fusion of Vietnamese and French cuisines, skillfully curated by Chef Tung Phan. Its recognition by the MICHELIN Guide highlights the restaurant’s commitment to high-quality cooking and innovative dishes.