Thalias Hospitality

Thalias’ guests: Spotlight on the Topaz Business Lunch with our friends from the OCIC

Topaz restaurant recently had the pleasure of welcoming Eva Berlinson and Ambrine Kateb, two french ladies who work for the marketing department of the Overseas Cambodian Investment Corporation (OCIC). On the advice of Julia Pasquier Desvignes from the Thalias group, the two young women were able to discover the excellent business lunch menu offered by the Topaz team. While the Topaz restaurant remains the capital’s temple of fine dining, this type of menu is still very affordable, with prices ranging from just 25 to 35 US dollars for lunch. It’s an opportunity to feast on top-quality dishes in a luxurious setting for a very reasonable price.  So it was a great discovery for our guests, who were delighted to enjoy the fine recipes on the April menu and enthusiastic about this business lunch formula, ideal for treating themselves or inviting friends or clients. For this month, Chef Sopheak has – once again – concocted a menu full of fresh flavours, alternating fish, meat and seafood, without forgetting those little extras full of originality and creativity that make his compositions so attractive and so delicious. For the May menu, let yourself be tempted by beetroot tartare with olive oil and vinaigrette, lotus velouté with poached prawns and foie royal with black caviar, or pan-fried scallops with beurre blanc sauce, cauliflower purée and salmon roe. For the main course, there are three options too: steamed Grouper fillet and seafood gratin with a red pepper sauce and spring vegetables, linguine pasta in pesto sauce with Parmesan, baby potatoes and baby green beans, or one of the most popular dishes, the roast Australian beef fillet with mashed potatoes, broccoli, shallot and white wine sauce. The desserts are even more imaginative, with a Parisian flan with pecans and vanilla cream, a chocolate crêpe with mango and banana or a raspberry cracker choux pastry with almond cream and raspberry jelly. The Topaz business lunch is becoming increasingly popular, so make sure you book ahead:  https://topaz.thalias.com.kh/reservation/ Subscribe to Thalias Newsletter : https://thalias.com.kh/email-signup 

C’est Délicieux: What’s new in Thalias’ offer?

Thalias Group is always on the lookout for new ways to delight its loyal customers. We regularly introduce new venues, suggestions, products, menus, special promotions and services to keep things fresh and exciting. We are passionate about staying on top of the latest trends and the gastronomic aspirations of our customers and friends. New Malis on Riverside  The staff at the former Yi Sang is actually taking care with the decor, menus, uniforms and other details as the restaurant on one of the capital’s most popular tourist thoroughfares.  This restaurant officially becomes the Thalias group’s third Malis, after Malis on Norodom Boulevard and the one in Siem Reap.  For a few weeks now, Malis Riverside has been offering the same menus as this flagship of the Khmer cuisine revival, and it’s been a huge hit! Not only do you get to enjoy the same delicious food, but you also get to soak up the atmosphere and admire the beautiful Mekong and Tonlé Sap rivers, which are right in front of you. Another fantastic advantage of the place is the possibility of a very local gastronomic stopover during a day of cultural visits.  After all, the restaurant is located just a stone’s throw from the Royal Palace and not far from the National Museum, and finally, in the immediate vicinity of the Sisowath Quay with its many shops and its unique entertainment in Phnom Penh.   And just like the other Malis restaurants, you can enjoy a business lunch every day from 11am to 3pm! Two options for this menu : The first option offers pork kebabs and M’chou-style chicken as starters. This is followed by a main course of Fish Amok, Prahok Ktis prawns and wok-fried eggplant, served with steamed jasmine rice. Finally, the menu is rounded off with a 100% Cambodian green bean dessert. The second option is no less appetising, with Takeo sausages and moringa soup – perfect for your health – as starters. This is followed by Amok fish and steamed chicken curry, before finishing with a corn dessert. In addition to the new business lunch set, Malis Riverside offers a delicious local dessert to each person who orders from our A La Carte menu.    Book your table: https://malis.thalias.com.kh/reservation/  Subscribe to Thalias Newsletter : https://thalias.com.kh/email-signup  Special health and vitamins menu by Topaz  Topaz restaurants have been offering a special health and vitamins menu for the last few weeks.  Eden Gnean, manager of the Topaz restaurants, explains: “It was a real challenge to create a vegetable-based menu for vegetarians and/or those wishing to lose weight or reinvigorate themselves while enjoying high-quality cuisine.” Topaz listened to its customers and created this plant-based menu. Chef Sopheak has come up with a generous and original assortment that has been well received by customers who have requested it and is becoming quite popular among clients.  The spring vegetable tabbouleh is a simple yet fresh creation with a hint of the exotic, inspired by Lebanese cuisine. The salad of green vegetables with plum vinaigrette is simple yet effective, perfect for a light yet tasty starter. The excellent home-made tagliatelle with a side of morels, cream and cheese is the perfect main course. This dish strikes the perfect balance between gastronomy and lightness.  The Brittany-style ratatouille is poured into a baked white onion, and it’s original and very vegetarian. To keep with the vitamin-packed spirit of this unique menu, there’s nothing better than a Topaz cup with fresh fruit and a passion fruit sorbet.   Try it now: https://topaz.thalias.com.kh/reservation/ Subscribe to Thalias Newsletter : https://thalias.com.kh/email-signup       

Behind the Scenes of Topaz: Mastering the Art of Refrigeration in Haute Cuisine

In the heart of the bustling city lies Topaz, a sanctuary where the art of fine dining meets the science of food preservation. At the helm of this culinary fortress stands Chef Sopheak Pov, a guardian of gastronomy, whose day begins with an unwavering commitment to one crucial principle: the sanctity of the refrigeration chain. A Day with Chef Sopheak Pov: Commitment to Excellence As dawn breaks, Chef Sopheak and his team embark on a meticulous inspection ritual, ensuring every link in the refrigeration chain remains unbroken. This dedication forms the backbone of Topaz’s reputation, not just as a restaurant, but as an emblem of unparalleled quality and safety. “In our world, the difference between good and exceptional lies in the details,” Chef Sopheak shares, as he oversees the precise calibration of temperatures tailored to preserve the integrity of luxury ingredients imported from France and Europe. The Pulse of Topaz: The Refrigeration Chain At Topaz, respecting the refrigeration chain is more than a protocol—it’s a philosophy. From the moment ingredients arrive, they’re entrusted to a system designed to thwart the advances of time and decay. This vigilant approach is not just about maintaining freshness but ensuring every dish served is a testament to safety and excellence. Empowering Our Culinary Artists “Cooking is an art, and like all artists, our chefs and apprentices are masters of their canvas—fresh ingredients,”Chef Sopheak elaborates. Rigorous training in refrigeration chain management ensures that every member of the kitchen staff is not just a cook, but a custodian of quality. Training the Culinary Masters of Tomorrow Kitchen assistants Cheun Rany and Orn Chhary embody the future of Topaz, undergoing comprehensive training that extends beyond the kitchen. “Understanding the refrigeration chain is akin to mastering an essential ingredient,”they learn, a philosophy that Topaz instills in every employee, preparing them to uphold the highest standards of culinary excellence. Our Secret Ingredient: Meticulous Attention to Detail It’s not just about keeping ingredients cold but understanding the nuanced needs of each product—how long it can stay fresh, its optimal storage conditions, and the importance of equipment maintenance. “Every detail matters,” Chef Sopheak asserts, emphasizing the role of vigilance in the culinary arts. Crafting Versatile Culinary Experts In Topaz’s kitchen, versatility is a virtue. Staff are trained to understand the interplay between different workstations, each dependent on the refrigeration chain. This holistic understanding ensures fluidity and excellence across all operations, from preparation to plating. A Testament to Excellence As Chef Sopheak concludes, “Our respect for the refrigeration chain is our commitment to our customers.” This dedication is echoed in the accolades Topaz has received, including its recent recognition in ’50 Best Discovery’ magazine in January 2024. Experience the culmination of culinary excellence and food safety at Topaz. Book your table here and immerse yourself in an unforgettable dining experience. For more insights into our journey of gastronomic perfection, subscribe to the Thalias Newsletter here. By embracing the art and science of refrigeration, Topaz doesn’t just serve meals; it delivers experiences crafted with precision, passion, and an unwavering commitment to quality. Join us, and taste the difference dedication makes.

Malis & In the kitchen: Everything you need to know about Cambodian mint (ជីរក្រសាំងទំហំ)

This small herbaceous plant with pointed leaves, which has nothing to do with mint despite its name, can be found in many Cambodian recipes, as a side dish or ingredient. While many Thalias outlets use Cambodian mint in certain recipes, those interested in discovering this plant in local recipes should visit Malis restaurants, which have been pioneering the new Khmer cuisine for some time and are truly regarded as experts in the ‘’art of mint’’. Popularity  Its excellent, slightly spicy, lingering flavour and strong but pleasant aroma greatly enhance the flavour of food. As a result, it’s not surprising to find this plant in many Cambodian dishes, as well as those from other South-East Asian countries.  In Cambodian cuisine, the plant is called chi krasang tomhom (ជីរក្រសាំងទំហំ) and is widely used in soups, stews, salads and Cambodian egg rolls (ណែម).  Persicaria odorata is also found in a multitude of dishes, salads and soups in Vietnam. If you ask what this ingredient is in a Vietnamese restaurant, you’ll be told without hesitation: “Vietnamese coriander leaf or Vietnamese mint”.  In Vietnam, people often call it rau ram (rau răm). The reason why this plant has so many names referring to the country is that it has become a ubiquitous component of the national cuisine.  In Singapore and Malaysia, its leaves are an essential ingredient in laksa lemak, a very spicy noodle soup, and in a number of other dishes such as nasi kerabu and asam pedas. In Laos and parts of Thailand, the leaves are eaten with raw beef salads. Balut companion In Cambodia, the popular dish originating in the Philippines that goes beautifully with this plant happens to be Balut or Pong Tie Kon (ពងទាកូន, literally ‘baby duck egg’).  This is a fertilised and partially developed egg, either a duck’s or a hen’s egg. In other words, the “Balut” is a chicken or duck embryo. For the record, this dish features in the top 10 strangest culinary delights in the world. Daredevils who want to try it can simply sit down at one of the many small street restaurants in Phnom Penh that serve it. Tokolok (fruit juice mixed with crushed ice and condensed milk) vendors usually offer this delicacy in the early evening. For others who would like to try it at home, simply buy the eggs in the supermarket – they are easy to spot as they are sold covered in a bright pink colour – boil the egg with ginger and serve with salt, pepper and chilli. And of course, don’t forget the Cambodian mint.   Appearance and characteristics  Cambodian mint is a small herbaceous plant with pointed leaves. Its leaves grow alternately on the stem. They are light green or purple in colour and sometimes have a unique U-shaped marking. Tiny hairs can be seen on the edges of the leaves. In the best conditions, the plant can grow up to 30 centimetres tall. When mature, it begins to flower. Its pretty flowers grow in clusters at the top of the stem. They are usually white, but some varieties have pink or violet flowers. Persicaria odorata is a perennial that thrives in full sun and a damp climate. However, too much water can kill it. The plant also does not survive when the weather is too cold or too hot. Medicinal use  The whole plant contains a pale yellow oil with a fresh, pleasant aroma. The main constituents of the oil include aldehydes, compounds with odoriferous properties. In all, around 50 different substances are available in the plant. Asians have been using this plant to treat various illnesses for several hundred years.  The Vietnamese in particular believe that this herb can reduce sexual desire. This would explain the abundant presence of this plant in some pagodas. However, there are no scientific studies on this unusual effect. But it is said to be common practice to use it to control libido. One of its other health benefits is said to help increase the production of breast milk when applied as a poultice to the breasts.   Grow your own Cambodian mint  It’s easy to grow using seeds or cuttings. Cuttings are the most common, as they are simple and inexpensive. It is advisable to choose a location with sufficient light and humidity for excellent results. A key factor is the season: it is best to plant coriander at the start of the warm season. When the time is right, the next step is to prepare the soil by choosing a compost that offers the best conditions for the plant to flourish. It’s important to keep the soil moist by watering at least twice a day.  Pay constant attention to the condition of the soil to ensure that the plant doesn’t run out of water or get over-watered. Cambodian mint usually takes just one month to ripen. It is advisable to pick when the soil is dry. For those who don’t want to use it in cooking, the presence of this plant, especially when in flower, is a pleasant addition to the garden. Persicaria odorata is a perennial that thrives in full sun and a damp climate.  Simple recipes  Cambodian mint goes well with a multitude of spices and condiments. It goes very well with chicken, for example. First, marinate some chicken, preferably white, with fish sauce, onion and chilli pepper for half an hour. Then cook the chicken in coconut milk, reducing the sauce slightly. Add the Cambodian mint, stir and serve. The rich, creamy flavour of the recipe, combined with the exceptional fragrance of the plant, makes this a first-rate dish.  For a fragrant vegetable salad, the ingredients to use are green mango, cucumber, large red chilli, green onion, carrot and, of course, Cambodian mint.  Cut all the ingredients into thin strips. Add the fish sauce and sugar (preferably cane sugar), then mix everything together. It’s a quick and easy way to add a little freshness when you’re feeling peckish during the day. Visit Malis Phnom Penh and SiemReap Subscribe to Thalias Newsletter : https://thalias.com.kh/email-signup Author : Christophe … Read more

The Sommelier’s Corner: Château Angelus Saint-Emilion, one of the most popular Grand Cru in the Kingdom

“This is one of my favourite wines”, says Eden Gnean, manager of Topaz brand and president of the Cambodian Sommelier Association. In her opinion, this Grand Cru, which goes well with classic meat dishes but also with Khmer cuisine, is a perfectly balanced wine with many nuances, a fine quality of tannins and a certain freshness. Eden is part of a generation eager to discover the subtleties of gastronomy and what goes best with it: a good wine, an excellent wine, a grand cru. A few years ago, she had the privilege of meeting Comte Hubert de Boüard de Laforest, owner of Château Angelus, at a workshop on the Grands Crus of Saint-Emilion. The legendary winemaker proudly explains: “These young Cambodians probably like Château Angelus because of this tannic touch, which is perhaps a little bit special and which you can feel here in Asia” Indeed, Hubert de Boüard de Laforest is a frequent visitor to Cambodia, and the Thalias Group’s Cambodge Mag magazine was lucky enough to meet him in December 2023 to ask him a few questions about the ‘unusual’ success of his grands crus in the Kingdom. The success of Château Angelus in Cambodia  “I’ve been coming to Asia a lot for a long time now, for over 30 years, because I’ve always thought and considered that this region is an enormous magnet for our great wines, especially those from the Right Bank, especially from Saint-Emilion“ he said, adding: “Château Angelus is one of the two or three biggest jewels in the region. I think it really is a magnet. In terms of the Cambodians’ taste for wine and curiosity, it’s quite incredible. The conversations we’re having with the younger generations – the older ones already had some knowledge – clearly show that it’s spreading and that there’s a real curiosity about wine. Young people want to come and visit, they want to understand why they love these Rive Droite wines”.  “I don’t know if I can say this, but our wine also has a hint of cashmere, a sensation that caresses the palate while retaining a certain density, but which is extremely elegant and reveals a great deal of finesse. The response in Cambodia has been very strong. We’ve found that there’s not just curiosity, but an appetite to drink these wines, especially Château Angelus, which has become one of the strongest, best known and most recognised brands in Cambodia today”. “I think Cambodians are very attentive and very curious about the quality of the wine, but also about the family history behind the wines. There really is a human side to our vineyards and they’re very interested in that”. Does Château Angelus go well with Khmer food?  “Our wines go well with Khmer food. It’s a cuisine that I know very well now that I’ve been here in Cambodia more than a dozen times. With a few exceptions – when we really go overboard with the spices, for example – our wines go extremely well with Khmer food, thanks to the softness of our tannins. With the authentic softness of Saint-Emilion wines, we have both a texture and a slightly rounded, enveloping flavour, with a hint of spice, which goes very well with Khmer cuisine, which I really like. In fact, some time ago we met a young chef who showed us what great Khmer cuisine could be, with a touch of tradition but also a certain modernity. It really was worthy of a Michelin star. It is all the easier for me to say this because our family has two Michelin-starred restaurants, one in Saint-Émilion and one in Bordeaux. For us, the food is very important, it goes with the wines. It’s a vertical axis for our production”.   To discover this Grand Cru: https://topaz.thalias.com.kh/ Subscribe to Thalias Newsletter: https://thalias.com.kh/email-signup Author: Christophe Gargiulo         

Cambodia & Cheese: ‘’Le Monde est Bleu’’, a reality at the Topaz restaurant

This month, cheese-maker Nicolas Rousseau pulled off a technical feat with the teams at Topaz Norodom: the production from start to finish of a Bleu cheese with a creamy texture and perfectly mastered taste. The workshop allowed the apprentice cheese-makers to discover all the steps involved in making this cheese, which is extremely popular in France and Europe. With the precious help of the talented and energetic Nicolas and the devotion of Topaz teams, this very French and unique cheese will soon be available in Khéma and Topaz outlets.  Origin of Bleu There are several versions of the origin of this cheese, but one story is that it was born in the 19th century from the passion of a farmer in Clermont-Ferrand who set about seeding rye bread with blue mold. Others say this cheese was ‘discovered’ by a shepherd who forgot his meal in a cave while courting a beautiful young girl. When he returned, his bread and cheese had gone moldy. But it was when he tasted them that he discovered blue cheese…  Stages of production in Topaz  D-Day: The cooled raw milk from the morning milking is received and brought to the right temperature. It is then matured (32–35°C) with a cocktail of specific ferments, including the famous mold Penicillium roqueforti. Then, the team will add rennet and curdle the milk by using a curd cutter and gentle intermittent stirring to achieve a delicate curd.  Cheese makers will then mould the curd in bottomless moulds to extract the whey, or drain it. Then, they will turn the moulds over during the day to facilitate draining. On day D+1, the team will check the core temperature of the cheeses and their pH, remove the cheeses from the moulds and salt the cheeses with Kampot flower salt. Then the maturing process begins and it’s quite technical. This takes place in two stages: maturing at 9 – 11°C in a very humid environment, during which there are two ‘pricking’. These pricking are essential for supplying the aerobic Penicillium roqueforti mold with oxygen.  After four weeks, when the blue mold has developed well inside the cheese (coring test with a probe), the cheese is wrapped with aluminium to slow down the development of the mould (no more O2).  The cheese is then chilled to 4–6°C for a minimum of two weeks to accentuate the proteolysis of the cheese. This process involves the natural enzymes ‘cutting’ the proteins, resulting in an increasingly creamy product. In summary, it will take six weeks to produce the blue cheese. Four weeks will be spent at cellar temperature, and two weeks at a lower temperature.  Yield  The final yield is around 12 to 13%. One hundred litres of milk will yield 12 to 13 kg of creamy-blue cheese. This means that you will need around 8 litres of milk to make 1 kg of creamy-blue cheese. The milk used is whole, so the original cream content is retained. This is important because it is not always the case in all cheese dairies. Bleu belongs to the family of uncooked soft cheeses with internal mold. It is undoubtedly one of the most technically challenging artisanal cheeses to produce. You’ll be able to find it soon at Khéma and Topaz restaurants!   Subscribe to Thalias Newsletter : https://thalias.com.kh/email-signup Authors: Julia Pasquier-Desvignes and Nicolas Rousseau     

Khmer New Year: a recipe for happiness and freedom of the mind

As we await the official celebration of Khmer New Year next weekend, many Cambodians are organising neighbourhood or village parties in honour of the tradition. Games, dancing and smiles, as at this party in a Boeung Snor district on the outskirts of Phnom Penh. It’s a chance to have fun, get together with friends and family and eat well.  Cambodians love to party and get together for traditional celebrations, and what better way to celebrate than by celebrating Cambodian food? You’ll always find delicious num banh chok, fermented rice noodles served cold with a light fish sauce, accompanied by fresh herbs, vegetables and fruit, or other very Khmer specialities; it’s a feast for the senses!  For these celebrations, the restaurants of the Thalias group remain open! And for those who wish to celebrate this Khmer New Year in style but don’t have the time to cook, consider Le Malis! They can prepare family meals on request, on the spot or to take away, in both Siem Reap and Phnom Penh.  Khéma restaurants are also offering an exciting opportunity to celebrate the Khmer New Year with a generous free flow for the modest sum of $25 net! Don’t miss out on this amazing chance to indulge in some of the best cuisine in town! For those looking for larger meals, consider our World Dining Catering chain, which specializes in organizing prestige banquets, large family celebrations, and other events, and offers delicious Cambodian and other Asian menus.  Subscribe to our Newsletter for more catering or special offers for celebrations https://thalias.com.kh/email-signup/

Sommelier corner: Feudi Bizantini 8 Limited Edition at Siena

As the art of wine becomes increasingly popular in the Kingdom, we sought out a few rarities in the beautiful wine cellar of the Siena restaurant. The choice is so vast and sophisticated that it’s hard to choose, but the restaurant’s master, Giussepe Napolitano, admits that he has a special soft spot for an Italian wine that is definitely one of a kind.  ” This is a limited edition wine, only six thousand bottles will be produced for each vintage, and the winemaker will select only the best wine that has been aged in barrels. Out of 10 barrels, only eight will be bottled,” explains Giussepe, adding:  ” This beautiful wine is made from the Montepulciano grape, which produces a rich and full-bodied red wine. It has a very intense and elegant ruby red colour and a broad and complex bouquet, with fruity notes of plums, cherry jam and a hint of tobacco, accompanied by a subtle spiciness.’’   ‘’These characteristics contribute to a truly exceptional wine that is sure to delight the senses at any time of day. That’s why I love this wine, which I think goes perfectly with meat’’.   The flavour profile of Feudi Bizantini 8 Limited Edition is equally impressive and quite original. The pronounced notes of dark berries provide a lush sweetness balanced by a well-defined structure. The wine is not overly sweet and its complexity and depth of flavour make it an excellent choice for wine lovers who appreciate a unique and different wine that offers both elegance and character.    Feudi Bizantini 8 Limited Edition 0.75L stands out not only for its exceptional taste, but also for its limited availability and collectability. It is a limited edition wine produced in limited quantities, making it a rare find for wine collectors and enthusiasts. The exclusivity of this wine adds to its appeal and makes it a coveted bottle for fine wine lovers. Whether enjoyed on a special occasion or added to a wine collection, Feudi Bizantini 8 Limited Edition stands out for its unique qualities and exceptional craftsmanship.  You want to taste this unique wine, please visit Siena Restaurant  More wines to discover in Thalias Newsletter https://thalias.com.kh/email-signup/

Bon Appétit : Recipe from Thalias (Siena), sea bass in a salt crust by Giuseppe Napoletano

Salt-crusted sea bass is a tasty main course in which the fish is cooked in a tasty shell made from a mixture of egg whites and salt. Cooking with salt is one of the oldest and healthiest methods which avoids the use of too many additional condiments and allows the steam produced by the fish’s natural moisture to cook it, preserving its delicate flavour and soft texture. Salt-crusted sea bass is pretty simple to prepare.   Where does it comes from ? The oldest recipe for fish cooked in salt dates back to the fourth century BC, in the book ‘’Life of Luxury’’ by Archestratus. The recipe calls for a whole, round white fish, such as sea bass, snapper or sea bream. The first recorded reference in China similar to this salt-crust cooking technique is Dong Jing salt-cooked chicken, in Guangdong province, during the Qing dynasty (1644-1911). This method can be considered as a combination of the salt crust technique and the French ‘’en papillote’’.   Recipe Ingredients (for 4 people) in grams Main dish Sea bass: 1200 Salt: 1500 Flour: 750 Parsley: 100 Juniper berries : 7 Anise star : 7 Black pepper: 7 Eggs: 400 Basil sprigs Cardamom: 7 For the sauce Lemon: 45 Mint: 20 Preparation Gut the sea bass but do not scale it Preheat the oven to 210°C Fill the sea bass with the herbs and a few peppercorns Mix the salt with the egg whites and pour half of this mixture into an oven dish Place the fish on the bed of salt and cover it with the rest of the mixture to a thickness of half a centimetre Place in the oven for 45 minutes Suggestion for garnish Place peeled and washed potatoes in a casserole dish Add a pinch of salt and a few herbs Cook over a low heat for 30 minutes Meanwhile, prepare the sauce: peel and chop shallots. Put them in a thick-bottomed saucepan with some little vinegar and wine and reduce by two-thirds. Over a very low heat, while whisking, gradually add the cold butter cut into small pieces to make a creamy sauce Season with a pinch of salt and pepper or other ingredients of your choice Service Remove the sea bass from the oven and leave to rest for around fifteen minutes Present the dish to your guests and cut off the crust at the table, it should break easily with a knife Remove the fillets and serve with butter and potatoes Give a plus Cambodia being the country of magnificent condiments, you may add more taste and exoticism to this recipe by using local products such as the wonderful Kampot pepper and salt and many herbs available in local markets such as moringa, kaffir lime leaves, cambodian parsley and many others. Bon Appétit ! You don’t have time to cook, please enjoy this delicious meal in Siena Restaurant More recipes to come in Thalias Newsletter https://thalias.com.kh/email-signup  

Community & Arts : Thalias proposes a chromatic symphony by Stef at the Khéma La Poste restaurant

An accomplished cartoonist, illustrator and painter, Stéphane Delaprée has been illustrating Cambodian joie de vivre for 26 years. He is currently exhibiting his work at the Khéma La Poste restaurant in Phnom Penh, giving us the chance to rediscover this talented artist full of happiness. In 1994, Stéphane Delaprée set foot on Cambodian soil for the first time. The unrepentant cartoonist and traveller only intended to stay for a few months, just long enough to say hello to his two brothers who had settled in the capital. The return ticket ended up in a dustbin, and the artist made the kingdom his adopted home. 26 years later, he continues to celebrate a certain idea of happiness through his work. Paint what you love His paintings are instantly recognisable, so personal is his style. There are no shadows in his paintings, but bright, vibrant light, as ubiquitous as the colours and smiles. Scenes from everyday life, transport, monks, children, shopkeepers, not forgetting the elegant and ravishing women, descendants of the graceful Apsaras of yesteryear. Always with the same round face, the same unwavering smile and the same sideways eyes, “those crooked eyes, like mine, only a little crooked” Houses on stilts, forests and a river are often the backdrop, and the domes of Angkor Wat never seem far away. In this melody of colours, dominated by red, blue and gold, spring seems to last forever. All in all, it’s an earthly paradise, a not-so-fantastic vision of a land of milk and honey, where everything is a wonder for those who know how to admire it. “It’s a bit like looking at a child, and if I had to give myself a mental age, I think I’d be much closer to 12 than my real age. How old would you say you are? The artist is like that, inviting his audience to discover themselves at every turn by asking them questions. In his company, the usual interview monologue is quickly transformed into a colourful exchange. Happy Painting, a tribute to joie de vivre Much later, Delaprée would christen this pictorial movement, which he himself founded, “Happy Painting”, a deceptively naive style of painting that is genuinely comforting, imbued with poetry and joie de vivre. “To say that I woke up one day and ‘invented’ this style would be a big lie,” says the painter. Honestly, I don’t think artists can have a clear idea of their own style from the beginning. It comes step by step, and it’s only later that trends emerge, a cohesion that is enough to define the whole of a work”. Paradoxically, the artist had to go through a dark period for this hymn to joy to see the light of day. “I found myself in a delicate situation that was difficult to live with. Without really realising it, my paintings became a kind of refuge, an antidote to the pain. I was painting the light I was struggling to find in my life. Besides, painting isn’t a passion for me, it’s more of a need “. I was the child who drew Stef has devoted his whole life to drawing, which he learned on his own. “My parents were intellectuals, they took me to museums and bought lots of books, including art books. I used to copy everything I found interesting, especially the illustrations in the dictionary. Sometimes I even pretended to be ill so that I could stay at home and draw in peace. I was ‘the child who draws’ and I don’t think my parents had any illusions about my future. They didn’t encourage me very much, but they never tried to stop me. As a teenager, he made a wooden sculpture for his school, which sold out immediately. His drawings also quickly found buyers, although he preferred to give them away or exchange them rather than sell them. “I was much too shy to talk about money,” he says with a slight smile, as if embarrassed by this peculiarity in a world where every object, every work, has a market value. Life as a graphic novel Stef admits that for a long time he lived only for comics, devouring issues of L’Écho des Savanes, À Suivre, Hara Kiri, Pilote and Tintin. Little did he know that, years later, his drawings would fill the pages of some of these cult magazines. He went one step further when, while living in Canada, he created Bambou, a bimonthly magazine with a print run of up to 5,000 copies. A huge success in the Quebec of the mid-1980s, it provided him with a wealth of incredible memories and wild parties. A free spirit and an inveterate dreamer, his thirst for discovery led him to explore new horizons. Before painting the wonders of Cambodia, Stef will have dragged his drawing boards to countless countries. When he was still a child, his parents left the Paris region for the cold climate of Quebec, before heading to the Senegalese coast. “I had a fabulous childhood there, it was a really happy time. And of course I always drew. I even remember writing, with Normand Baillargeon on the script, a little book called ‘Asterix among the Wolofs’, a copy of which a friend recently found. “On the blackboard of unhappiness, he draws the face of happiness”. Prévert, Le Cancre The appeal of travel and a change of scenery runs in the family, as this daring crossing of the Sahara in a Mehari shows. On board, Stéphane was surrounded by his father and one of his brothers. A few years later, at the age of 17, Stef left school and decided to embark on a solo journey that would take him all the way to India. Then it was on to pre-civil war El Salvador, which he remembers as an emotional rollercoaster, with unspeakable joys interspersed with bloody episodes. Each time, Stéphane managed to make a living from his art, creating posters, storyboards, LP covers, book covers… He illustrates homages to Prévert, … Read more