Thalias Hospitality

The diplomatic corps, due to its role of representation – among many others – is generally accustomed to excellent quality gastronomy. It therefore seemed interesting to propose to the Ambassador of France in Cambodia, Mr. Jacques Pellet, and Mrs. the Consul, Sophie Guégan, to give their opinion on one of the new jewels of the Thalias group: Siena, italian restaurant and wine bar. An experience they showed a lot of attention and curiosity for.  Located on the 27th floor of the Flatiron by Meridian building, Siena restaurant, the latest creation of the Thalias group, officially opened its doors to the public in early September of this year. It is therefore the setting of a brand-new restaurant that our guests were able to discover during this tasting. Luxurious setting, but without excess, very pleasant natural light and above all an impressive view of Phnom Penh through immense bay windows, the Siena is also an opportunity to see how much the capital is developing at high speed. An experience that is even more impressive during the sunset. Comfortable seating, impeccable table setting, and smiling, discreet, but efficient staff, everything has been thought out so that the customer feels perfectly at ease from the first minutes. The chef who has been talked about so much for the past few months, Giuseppe Napoletano is in the kitchen, he does not show himself, working with precision and concentration for this meal for the perfect meal. Giuseppe, affectionately called Pino, is like that: Italian eloquence during moments of relaxation, But a meticulous expertise in the art of Italian cuisine in the kitchen. Let’s even talk about intransigence when it comes to using the best and most authentic ingredients and condiments for his recipes. Pino is a purist, a lover of fine Italian cuisine, a permanent artist, but humble and discreet. For this meal, Pino will offer a generous variant of the menu served at the opening of Siena with several emblematic dishes that had already delighted the privileged ones who were able to attend the event. After the traditional amuse-bouche, a real composition arrives – a set of quite remarkable flavors. It is there “an authentic celebration of Italian cuisine”, indicates the menu. The original and appetizing set offers : a carpaccio with very thin slices, delicately garnished with a fillet of parmigiano – parmesan, lemongrass and some crispy vegetables fried calamari and vegetables with thyme, potato velouté, Italian salad with aioli a slice of veal stuffed with tuna mousse and quail egg Cleverly arranged so that the flavors can follow each other harmoniously, these three dishes are a real little feat. One might fear that the combination of meat and seafood might get a bit complicated, but this is not the case. It’s a symphony of flavors that’s enjoyed without a false note. It’s simply delicious, and we can’t wait to try it again. Beautiful Italy and a vivid imagination, we might say, for the next course. Pino offers us typical pasta from the Naples region with Sienese pork ragout, fresh cheese with pecorino – a parmesan made from sheep’s milk – and basil. The meat of the pig from Siena, which can be found all over Tuscany, was recognized by an appellation of origin by the European Commission in 2012. This rustic pork meat – La Cinta Senese to cite its original name – stands out from other meats by its pronounced flavor. It also makes it possible to make high quality charcuterie (salami, ham, bacon, porchetta…) that can be tasted in the many osteria – wine bars in Siena. It is therefore not surprising that this dish is also a real delight thanks to the extreme quality of the meat, but also the perfectly cooked pasta “al dente”, crowned with a creamy Pecorino cream and sprinkled with fragrant basil leaves. The second main course was also a small masterpiece: a pan-seared sea bass fillet accompanied by clams and coated with an asparagus sauce. Once again, Maestro Pino shines in all his splendor. The fish is a remarkable delicacy, and the accompaniment is dosed with impressive finesse. “In a dish, you have to know how to compose an accompaniment and a sauce balanced enough so that the flavor of the meat, fish or chicken is not obscured by too many additional tastes”, Pino shared after the meal. This beautiful gastronomic interlude ended with a famous Italian dessert: a Tiramisu with the chef’s personal touch. Not too much to add about this final. Even if the generosity of the previous dishes was largely enough to satisfy, this delicious dessert lets itself be eaten by greed. It offered a splendid conclusion for this tasting ended by an exceptional talent. Simple reaction from our guests, they just said: “it was excellent!” They seemed apparently delighted with this beautiful discovery, before warmly greeting and congratulating the mastermind of this sublime lunch.

The Benefits of Starting Your Day with a Khéma Freeflow Breakfast   Undoubtedly, breakfast holds a crucial place in our daily routine, often hailed as the most important meal of the day. The significance of breakfast lies primarily in the word itself, which essentially means ‘breaking the fast’. It signifies the end of a prolonged period of sleep, during which our bodies are in a state of fasting. Consuming a nutritious breakfast replenishes the body’s glucose levels, a vital source of energy for the brain, thus kickstarting our metabolism and setting the pace for the day.  Breakfast plays a pivotal role in enhancing cognitive functions, such as memory, attention, creativity, and comprehension skills, because the brain needs fuel to function optimally. Numerous studies suggest that individuals who consume breakfast tend to perform better at work or school compared to those who skip it.  Are you looking for the perfect way to kickstart your day? Look no further than the Khéma freeflow breakfast. With a wide variety of delicious options, our breakfast buffet is the ultimate way to energize yourself for the day ahead. From hot drinks and juices to viennoiseries, eggs cooked to your liking, and an array of other delectable treats, our freeflow breakfast has something for everyone.  Unlimited Choices to Fuel Your Morning  At Khéma, we believe that breakfast is the most important meal of the day. That’s why we offer a freeflow breakfast that allows you to indulge in as many of your favorite dishes as you like. With a range of hot drinks including coffee, tea, and hot chocolate, you can savor the perfect beverage to awaken your senses.  Pair your drink with a selection of viennoiseries such as croissants, pain au chocolat, and kouign amann. The flaky, buttery pastries are a delightful way to start your day on a sweet note.   Create Your Perfect Breakfast Combination  One of the highlights of our freeflow breakfast is the ability to customize your meal. Choose from a variety of egg dishes, including eggs cooked to your specifications, eggs benedict, or eggs florentine. The options are endless, allowing you to satisfy your cravings and fuel your body with protein.  If you’re in the mood for something light, our avocado spread and yogurt options are perfect choices. They provide a refreshing and nutritious start to your day.  For those who prefer heartier fare, our breakfast buffet includes sausages, cheese, quiche, and more. These savory delights will keep you full and satisfied until your next meal.  The Perfect Way to Start Your Day  Not only does our Khéma freeflow breakfast offer a wide range of options, but it also provides numerous benefits. By starting your day with a nutritious meal, you can boost your energy levels, improve your concentration, and maintain a healthy weight.  Research has shown that those who eat breakfast regularly tend to have better overall nutrition. They are more likely to meet their daily requirements for essential nutrients such as folate, calcium, iron, and vitamins A, B, C, and D. By fueling your body with these vital nutrients, you set yourself up for success throughout the day.  Affordable and Convenient  The best part about our Khéma freeflow breakfast is that it is both affordable and convenient. For just $11, you can indulge in unlimited breakfast options from 7am to 11am. Whether you’re a morning person or prefer a leisurely brunch, our breakfast buffet offers flexibility to suit your schedule.  Located in the heart of the city, Khéma provides a welcoming and comfortable environment where you can enjoy your breakfast. Whether you’re dining alone or with friends and family, our friendly staff will ensure that you have a memorable experience.    Experience the Khéma Freeflow Breakfast Today  Don’t miss out on the opportunity to start your day on a delicious note. Visit Khéma and indulge in our freeflow breakfast to experience the benefits for yourself. From the moment you step through our doors, you’ll be greeted with a warm smile and a wide selection of mouthwatering dishes.   

The first in a series of culinary events called “Les invités du Mag” (Mag guests), featuring special tastings of the best dishes from the Thalias Group’s brands, with guest personalities from the worlds of business, entertainment and sport.  For this first culinary experience, Prince Tesso Sisowath, director of the Norodom Buppha Devi dance school, and one of his best dancers, Savath Srey Len, were kind enough to play the candids and give their verdict on a specially concocted menu.  Concept  Sevensea Seafood Restaurant, as its name suggests, is a seafood restaurant offering a variety of Chinese, Cambodian and Asian cuisine styles. Located just off Koh Pich’s Rainbow Bridge in Phnom Penh, Sevensea boasts a reputation for excellence among local gourmets and tourists alike.  A vast, welcoming dining room, several private lounges, a conceptual decor blending art deco and Asian ambience and, above all, a team of talented chefs who have evolved under the magic baton of chef Luu Meng to offer eminently refined and original cuisine. Luu Meng, the restaurant’s creator, is not only one of the Kingdom’s most illustrious chefs, but also one of its most innovative, never afraid to be creative with Chinese, Cambodian or Western dishes. And of course, when it comes to Sevensea, using top-quality seafood, fish and vegetables.    Nostalgia  Welcomed by Sakana and her smiling, friendly team, we are ushered into one of the private lounges. The sober, two-color decor is enlivened by a large watercolor painting and a few antique kitchen utensils and containers. The atmosphere is sober and simple, ideal for keeping one’s focus on the main reason for this visit, a tasting that promises to be promising.  “Sevensea was one of Princess Buppha Devi’s favorite restaurants; she liked to reserve a private room to peacefully appreciate the quality of the cuisine on offer,” confides Prince Tesso.  As for Savath, who is still a student, this is her first experience of fine dining, and her smile speaks volumes about her eagerness to sample this special menu.  Any self-respecting Chinese restaurant must offer Dim Suns such as Siu Mai, Xia Jiao and Xiao Long Bao as starters, served in these famous little bamboo baskets heated by steam.   Dim Sun is the most popular Chinese appetizer par excellence, and also a perfect appetizer. Dim Sum originated in the Guangdong region of southern China. The Cantonese culture of this specialty originated in tea rooms in the second half of the 19th century in the port city of Guangzhou, the region’s capital, following the nationwide ban on opium smoking.   Travelers and merchants on the Silk Road used to stop off at tea houses to enjoy a meal consisting entirely of Dim Sum. Over time, this practice spread and gained popularity throughout the region, particularly in Hong Kong.  Sevensea has a reputation for serving the best Dim Sun in the country, and if the religious silence with which our guests enjoy this starter is anything to go by, it’s probably true. This perfect starter is complemented by steamed rice rolls with Shitake mushrooms, crispy almond fritters and fried Wonton with shrimp.  Elixir of life  A special mention for the rice rolls with Shitake mushrooms, creamy and melt-in-your-mouth, served with a remarkable homemade sauce. A little history too: Shiitake mushrooms are found mainly in Japan and China, and are the second most widely consumed mushroom in the world. Used in traditional medicine, as it contains lentinan and other components that may stimulate the immune system, it is nicknamed the “elixir of life”, and considered in Asia to be THE mushroom of longevity.   Traditional   Next up are two rather Cambodian dishes, fried Chay Sim with garlic and shelled chicken with vegetables. Chai Sim, a variety of rapeseed, is a very popular vegetable in the Kingdom, found in almost every market and in many local recipes. The name Chai Sim or Shoy Sum literally means “vegetable heart”. Its leaves and stems are barely crisp and juicy, and can be easily adapted to many dishes.  Savath Srey Len confides that this is his favorite dish:  “I eat a lot of them, but they’re not necessarily as well prepared as today’s recipe”.  As for Prince Tesso, he mentions chicken as his favorite, for the tenderness of its meat, the condiments, and also because it was “their favorite dish when we came to have lunch with Princess Buppha Devi”.  Certainly the star of this tasting: a marbled sand goby steamed with black mushrooms. A respectable size, the fish is shelled and therefore boneless, and served with these voluptuous mushrooms, a few stalks of green onion and red chili pepper.   This is a must-try, as it’s a top-quality type of fish, with tender flesh and a delicate texture that’s very much in evidence in Cambodian, Thai and Cantonese cuisine. The marbled goby, native to the fresh and brackish waters of the Mekong and Chao Praya basins, as well as the rivers and other bodies of water of Cambodia (where it’s called ត្រីដំរី “TreiDamrei”), is therefore a highly prized fish throughout South and Southeast Asia.   And the recipe for Sevensea is simply sumptuous and subtle. Enough condiments to sublimate the taste, but not too many, to preserve the pleasure of tasting the delicate flesh of a premium fish. In fact, despite the fact that the meal is already well advanced, we take more and more, simply for the pleasure of it.   The meal will end – calendar permitting – with an excellent “mooncake”, the essential Chinese dessert served during the traditional mid-autumn festival. The preparation and sharing of these cakes is one of the most important traditions in Chinese culture. The round shape of the mooncake symbolizes fullness and the spirit of family union. Sharing and eating it during the week of the festival is a sign of family unity and solidarity.  Gastronomic moment  An enjoyable, high-quality gastronomic experience, according to the happy, satiated faces of our guests. An experience that – does it really need to be said? – confirms undoubtedly that Sevensea Seafood … Read more

‍Pchum Ben, one of Cambodia’s most important holidays, is an ancestral celebration that brings families together and honors deceased relatives. This article will take a deep dive into the history, culture, and culinary aspects of Pchum Ben, providing an in-depth look at how this holiday is celebrated in modern-day Cambodia. What is Pchum Ben? Pchum Ben, also referred to as “Ancestors’ Day,” is a 15-day Buddhist festival that typically occurs in late September or early October. The primary purpose of Pchum Ben is to pay respects to deceased relatives, reaching back as far as seven generations. The Historical Roots of Pchum Ben Dating back to the Angkorian era, the tradition of Pchum Ben has deep roots in Cambodian culture. The origins of the festival are linked to the belief that the spirits of deceased ancestors return during this period. Over time, Pchum Ben has evolved and become a significant socio-cultural event that bonds the Cambodian community. Pchum Ben holds a special place in the hearts of Cambodians. The festival serves as a reminder of the enduring cultural values of family, gratitude, and respect. It also provides an opportunity for Cambodians to reaffirm their Buddhist faith. Pchum Ben and the Culinary Traditions Pchum Ben is not just about prayers and offerings; it’s also a celebration of Khmer culinary traditions. The festival sees a variety of dishes being prepared and shared, from simple rice balls known as ‘Bay Ben’ to elaborate meals made for monks and ancestors. Food plays a pivotal role in Pchum Ben celebrations. It’s believed that offering food to the monks generates merits that benefit the deceased. Also, the preparation and sharing of meals serve as a means of bringing families together. Pchum Ben at Malis Malis, a renowned traditional Khmer restaurant in Phnom Penh and Siem Reap, honors the Pchum Ben tradition by offering a special menu during the festival. The restaurant serves a variety of authentic Khmer dishes that are perfect for the occasion. In conclusion, Pchum Ben is a beautiful testament to Cambodia’s rich cultural heritage. It’s a festival that transcends the barriers of time and continues to hold relevance in contemporary Cambodian society. Whether it’s the traditional Khmer food or the communal celebrations, every element of Pchum Ben adds to the charm of this ancestral celebration. As we honor and remember our ancestors, let’s also celebrate the living traditions that make Cambodian culture so vibrant and unique.

Peking Duck, a hallmark of Chinese cuisine, has been tantalizing taste buds for hundreds of years with its distinctive flavors and cooking techniques. It’s a dish that’s as steeped in history as it is in flavor, representing a culinary tradition that’s been refined and perfected over centuries. This article will delve into the fascinating history of Peking Duck, its traditional preparation methods, and how you can experience this ancient culinary masterpiece at some of the most acclaimed Asian restaurants today, including Yi Sang, Sevensea, and World Dining. The Roots of Peking Duck The story of Peking Duck begins in the imperial era of China, where it was first developed as a dish fit for the emperor. The dish has its origins in the Yuan Dynasty (1271 – 1368), a period when China was under the rule of the Mongol Empire. It was during this time that the dish began to gain recognition in the kitchens of the imperial palace, where only the most skilled chefs were allowed to cook. Ming Dynasty: The Emergence of Peking Duck The Ming Dynasty (1368 – 1644) was a significant period in the history of Peking Duck. During this era, chefs from across China traveled to the capital city of Beijing to serve the emperor. It was considered a highly prestigious occupation, with some of the top chefs even attaining ministerial ranks. The fame of Peking Duck was further solidified during the reign of the Yongle Emperor (1402 – 1424). The emperor’s move from Nanjing to Beijing brought the recipe for the dish to the new capital. From then on, the dish came to be known as ‘Beijing Roast Duck’ due to its popularity in the city. The Spread of Peking Duck The fall of the Qing Dynasty in 1911 led to the spread of Peking Duck amongst the masses. As the imperial court chefs left the Forbidden City, they opened restaurants in Beijing, bringing Peking Duck and other exquisite dishes to the public. Among these establishments were Bianyifang and Quanjude, two of the most renowned Peking Duck restaurants that still exist today. Traditional Preparation of Peking Duck The preparation of an authentic Peking Duck is an intricate process that takes up to three days. This process begins with the selection of the duck. The preferred choice is a white Beijing variety, a “force-fed duck” that weighs about three kilograms. Day One: Slaughtering and Cleaning The first day involves slaughtering the duck, plucking its feathers, and thoroughly rinsing it with water. The duck is then hung to dry overnight. A unique aspect of this process is the removal of the neck bone without breaking the skin. Day Two: Inflating and Drying On the second day, air is pumped into the duck through a small hole, separating the skin from the fat. This technique gives the skin its glossy and crispy texture after roasting. After being inflated, the duck is hung to dry once again, this time with a layer of honey glaze on the skin. Day Three: Roasting and Serving The final day of preparation involves roasting the duck over a wood-fired oven for about 40 minutes. The heat from the oven, combined with the smoky aroma from the fruit tree wood (such as pear, peach, or date branches), gives the duck a unique flavor and a reddish-brown color. The cooked Peking Duck is traditionally served in thin slices, with each duck sliced into 120 pieces. The dish is usually accompanied by light pancakes, sliced cucumbers, and a variety of sauces, providing a delightful contrast of flavors and textures. Experiencing Peking Duck Today Today, the legacy of Peking Duck is carried on by numerous restaurants worldwide, including Yi Sang, Sevensea, and World Dining, all part of the Thalias Hospitality brand. These restaurants not only uphold the traditional methods of preparing Peking Duck but also incorporate their unique twists, offering a culinary experience that is as diverse as it is delectable. Yi Sang Yi Sang, a renowned Asian restaurant, offers an authentic taste of Peking Duck. The chefs meticulously follow the traditional preparation process, ensuring that each duck is cooked to perfection. The restaurant’s modern yet cozy ambiance further enhances the dining experience, making it a must-visit for lovers of Chinese cuisine. Sevensea At Sevensea, you can indulge in a beautifully presented and flavorful Peking Duck. With a focus on seafood and Pan-Asian cuisine, Sevensea provides a unique spin on the traditional Chinese dish, ensuring a memorable dining experience for all patrons. World Dining For a global culinary journey, look no further than World Dining. Here, you’ll find a myriad of international dishes, including the iconic Peking Duck. The restaurant’s expert chefs bring their diverse culinary backgrounds to the table, offering a Peking Duck that’s both traditional and innovative. As we continue to honor the legacy of Peking Duck, we also look forward to the future, eager to see how this beloved dish will continue to evolve and inspire in the years to come. One thing’s for sure, though – no matter how far it travels or how much it changes, Peking Duck will always remain a cherished part of Chinese culture and a symbol of culinary excellence.   Bonus Check this video from Bonne Appetit out! A perfect demonstration and explanation that is sure to peak you interest and your hunger for some Peking Duck. Discover the hours of hard work it takes to prepare one Peking duck, which demonstrates just why it is a staple of Chinese cuisine. Making 40-Hour Peking Duck With A Master Carver | Handcrafted | Bon Appétit

Many happy faces, a few tears of happiness and a very contagious joy, both among the newly graduated students and among the trainers of the Academy of Culinary Arts of Cambodia during the graduation ceremony which took place yesterday at the Grand Hall of Peng Huoth. Phnom Penh – Peng Huoth Grand Hall – Thursday September 21, 2023: the atmosphere is still very subdued in this immense hall with disproportionate columns and “capitol” architecture. The Academy students arrive discreetly in small groups, smiling, happy and struggling to hide their impatience to receive their new chef’s hat and their beautiful diploma.   Some take selfies with the famous chef Nake, a regular speaker at the Academy, others guide their parents who have come to witness this moment of great family pride. Bruno Cardone, the dean of the Academy and Luu Meng, President of the Professional Institute of Excellence (PIE), are busy ensuring that everything is perfectly in place for the parents, students and guest personalities for this ceremony. A few journalists hand the microphone to very confident students, who do not hesitate to share their impressions and their immense joy. At 2 p.m., Raksemy, director of the Cambodia Restaurant Association (CRA), sounds the alarm, the personalities have arrived and the students sit down religiously, ready to listen to the guests’ speeches. Among them are, of course, Bruno Cardone, Luu Meng, but also Mr. KY Sokkim, CEO of the Skills Development Fund (FSD) and Mr. Din Somethearith, Secretary General of the “Professional Institute of Excellence” (PIE) association. ). Also attending this event as guests of honor: Mr. Pierre Tami, co-founder of the Academy of Culinary Arts of Cambodia, Ms. Nancy Chau, co-founder of the Academy of Culinary Arts of Cambodia , Chef Song Teng of the “Cambodia Chef Society”, Ms. Makara Yi Vice President of the Cambodia Hotel Association and Denise Lum of the CRA. During his speech, the young dean Cardone will not fail to congratulate the students of this promotion whose curriculum has been disrupted by the effects of the pandemic, but will also insist on “the need to learn, always and again, and to love your job.” Innovation and diversity  “I have the honor today of delivering the graduation speech to this incredible class of students. Let’s start with a note of thanks to those who undertook their studies during the pandemic period and to others who subsequently successfully completed their course. Studies were disrupted and schedules were frequently affected by changes. It was not an easy time and that is why I would like to congratulate you for being able to stay focused and being able to successfully complete your studies,” he said, continuing: “As dean and professor, I must add a few notes of encouragement and advice” “Having spent quite a bit of time together during lessons and exercises, I would like to focus on the main points that you may want to remember and that we have all learned over the past few years at ACAC: First, you need to keep an eye on innovation and be open to diversity. Being innovative while respecting and being aware of the traditions and heritage you are part of will allow you to become strong professionals.” “Good chefs know how to cook, extraordinary chefs are able to transform food into an experience and a story that customers will remember. », he proclaimed, adding: “So don’t forget where you come from, learn the basics and don’t forget to tell the story through the dishes you cook” “Next, always be aware of the quality of your work and your skills, two components that will allow you to progress quickly and regularly in the ranks of our profession. Once you have obtained your diplomas, don’t forget to train, practice makes you a blacksmith! » “Finally, remember that cooking is about feelings and self-expression. While cooking, you will experience failure, pressure, competition and difficult times. Therefore, if you plan to stay in this environment for a good part of your life, you need to be able to ‘deal “. “ Remember to have fun while working and stay positive. Dear students, I wish you all from the bottom of my heart good luck and great success,” concluded Mr. Cardone before giving the floor to Luu Meng. Same encouragement and some additional advice on cleanliness, hygiene, presentation and the work environment. Mr. Meng also specified that the majority of students already had a job offer and that the success rate for this promotion was 98%. Mr. Meng specified that 67 students received their diplomas today and that 36 of them were women, a development “in keeping with the times and which shows that the profession of chef is accessible to all those who know how to demonstrate of passion and determination.” KY Sokkim will then not fail to congratulate the work of the students and their accomplishment, but also to highlight the success of this academic project, an initiative which brings together local and foreign skills, carried out with professionalism and commitment, and which perfectly meets the growing needs of the catering and hospitality sector in the Kingdom. After a few words from the student representative who announced with both arms raised: “We did it – We did it”, then came the long-awaited moment of the graduation, an intense moment of joy and pride which made pleasure to see. During the coffee break served in the lobby of the main hall, discussions were going well. We talk about career, the little apprehension before diving into working life even if the course also included an internship in a company. For many, it was this internship, and the excellent impression they left, that allowed them to land their first job. From Monday some will join the Rosewood and others the Mariott… proof that the theoretical and practical training offered by the ACAC becomes synonymous with excellence and that the talents produced by this training establishment are recognized by the most illustrious brands in the sector … Read more

We’re thrilled to bring the wonders of Bretagne to your table. We’re hosting a special event called “Brittany Week” at our esteemed Topaz restaurant. During this week, we’ll showcase the unique culinary treasures of this northwestern French region, known for its rich gastronomy and stunning landscapes. We’re importing seafood directly from Brittany, ensuring an authentic dining experience for our patrons. The Enchanting Region of Brittany Brittany, or Bretagne in French, is a region with a strong identity, deeply rooted in its Celtic heritage. Its distinct language, music, dance, and, most importantly, its food and drink, set it apart from other French regions. Its cadwaadsuisine is deeply influenced by the sea, with its rugged coastline offering an abundance of fresh seafood, and its fertile land giving rise to hearty vegetables and delicious dairy products. Brittany’s Signature Dishes Crêpes and Galettes Brittany is world-renowned for its signature dishes – the crêpe and galette. The crêpe, a sweet pancake typically made from white flour, is often enjoyed with fillings like fruit, chocolate, or the perennial French favourite, Nutella. On the other hand, the galette is a savoury pancake made from buckwheat flour, traditionally served with fillings like cheese, ham, and egg. Seafood Delights Brittany’s long coastline and numerous fishing ports mean that seafood is a staple in its cuisine. From the famed oysters of Cancale to the sardines of Quiberon, Brittany’s seafood is considered among the best in the world. To ensure an authentic Brittany dining experience, we’re importing fresh seafood directly from the region for Brittany Week. Decadent Breton Butter Brittany’s dairy products are another highlight of its cuisine. The region is particularly famous for its salted butter, made using sea salt harvested from the Guérande salt marshes. This butter is a key ingredient in many Breton dishes, lending them a rich, creamy flavour. Our chefs at Topaz will be using authentic Breton butter in our dishes to capture the true taste of Brittany. The Unmissable Kouign-Amann One of the star attractions of Brittany’s dessert offerings is the Kouign-Amann. This buttery, sugary pastry is a true indulgence, boasting a crispy outer layer and a soft, sweet centre. The name Kouign-Amann translates to ‘butter cake’ in the Breton language, perfectly capturing the essence of this delightful treat. Brittany Week at Topaz Restaurant During Brittany Week at Topaz, you’ll have the chance to taste the unique flavours of Brittany’s cuisine, lovingly recreated by our skilled chefs. Experience the essence of Brittany with our special menu. Start with a refreshing Brittany Oyster steeped in a cider reduction, followed by world-class Seared Scallops on a bed of leek fondue. Enjoy the tender Lamb Rack paired with a unique Ratatouille Bretonne, and indulge in Brittany’s exquisite cheeses. Finish off with the classic Kouign Amann pastry, served with homemade salted caramel ice cream. Join us for a culinary journey through Brittany’s rich and diverse gastronomic heritage. We’ll be pairing these dishes with a range of beverages from Brittany, including its famous cider and a selection of wines. Each drink has been chosen to complement the flavours of the food, rounding out your dining experience. Celebrate Brittany with Thalias Hospitality Join us at Topaz for Brittany Week, a gastronomic event from 16 to 22 October, celebrating Brittany’s vibrant culture and culinary heritage. This event is not merely a feast but an immersive journey into the heart of Brittany’s cuisine. Whether you’re a gourmand or a culinary explorer, Brittany week offers an array of delights to satisfy all palates. Immerse yourself in the unique flavour profiles of Brittany, from Brittany Oysters steeped in cider reduction to the classic Kouign Amann pastry served with salted caramel ice cream. Thalias Hospitality is a leading provider of premium hospitality services. With a passion for quality and a commitment to excellence, we strive to deliver an unparalleled dining experience for our patrons. Our Brittany Week event is a testament to our dedication to bringing the world’s finest cuisines to our customers.  

Pascal Médeville takes us today on a culinary and ethnobotanical journey with an article on the edible flowers of Cambodia. When you take a little interest in Khmer gastronomy, you cannot fail to be struck by the incredible diversity of plants consumed. In addition to fruits and vegetables imported to Cambodia from France or other countries (chili pepper, pepper, tomato, potato, zucchini, avocado, etc.), the Khmer country offers its inhabitants a multitude of rather “exotic” fruits and vegetables. and often unknown to Westerners. Among these plants which are the covetousness of knowledgeable gourmets, several species of flowers, which we briefly review below. (Note: The phonetic transcription of Khmer names offered here is only approximate.)   Cassia of Siam (អង្កាញ់ [âng-kagn]) Siamese cassia, or partridge wood ( Senna siamea , syn. Cassia siamea ), is a species native to Southeast Asia, widely distributed in Africa. In its original area, the tree, which grows naturally in light forests, is planted around homes to serve as a shade tree. Its wood is also sought after: it is used as construction and cabinetmaking wood. Young leaves, fruits and young flowers can be eaten. The leaves are used, for example, in the composition of a thick soup, rich in vegetables, famous in Cambodia, called “sâm-lâ kâ-kô” (សម្លកកូរ). The flowers can be used in curries. However, the consumption of this flower is not very common. Banana inflorescence (ត្រយូងចេក [trâ-yông chék]) There are many varieties of banana trees in Cambodia. The fruits are of course eaten; The so-called “chicken egg” variety (ចេកពងមាន់ [chék pông-moan]) is particularly appreciated, which produces small bananas about ten centimeters long, with very thin skin, which are pleasantly sweet. Banana leaves are often used to wrap food, and the heart, white in color and very crunchy, is sometimes eaten in salads. The banana inflorescence is used in many dishes. Cut into fairly large pieces, husks are frequently found in poultry soups; the husks and male and female flowers are also used in the composition of various fish soups. Pumpkin flower (ផ្កាល្ពៅ [p’ka lpov) Pumpkin (Cucurbita maxima), native to tropical America, is well known in Cambodia. The flesh of its fruit is eaten in sweet dishes or in curries. With small pumpkins, stripped of their seeds, we prepare a very popular steamed flan. The seeds, roasted, serve as treats. The flowers are consumed in many ways: they can be used in soup with ground pork; stuffed with pork, they are fried; they are also sometimes pan-fried, garnished with oyster sauce or ground pork. Tamarind flower (ផ្កាអំពិល [p’ka âm-pel] The tamarind tree ( Tamarindus indica ), of Indian or African origin, is a species of prime importance for Cambodian cuisine. The pulp of its fresh fruit is used in the composition of many culinary preparations to which it provides acidity. There is also a sweet variety, rarer, whose candied fruits are very popular. The young leaves are also used in soups. These young leaves are sometimes accompanied by flowers, pale yellow or pinkish in color, which appear in the form of inflorescences in terminal clusters. Water hyacinth (កំប្លោក [kâm-plaok]) Water hyacinth, or camalote ( Eichhornia crassipes ), is a herb that can reach a height of around fifty centimeters. It is native to South America and has been established as an ornamental in many countries. In Cambodia, its flower is eaten raw, like many other vegetables grouped under the generic term “ân-luk” (អន្លក់), as an accompaniment to various dipping sauces or dishes of fresh rice vermicelli on which different soups are poured. thick and curries. Fagot flower (អង្គាដី [âng-kie dey]) The fagotier, or plant hummingbird, or even large-flowered agati ( Sesbania grandiflora ), is probably native to South or Southeast Asia. Its flowers are used in Khmer countries as vegetables. Before consuming them, they must be removed from their pistil and stamens which give them a bitter taste. These flowers are, like the previous species, eaten raw as “ân-luk”, and can also be prepared into fritters. Javanese Sesbania (ស្នោ [snao]) The Java sesbania, or marsh sesbania ( Sesbania javanica ), is a shrub 2 to 4 meters high, common in marshy places in Eastern Asia. Its flowers are frequently found in Cambodian markets. Like the two previous species, they are used as “ân-lûk” and can also be eaten in fritters. They can still be preserved in vinegar. After having been blanched in boiling water so as to remove their bitter taste, beaten eggs are added to make an omelette seasoned with “fish stock” (ទឹកត្រី [teuk-trey], better known in the West under its name Vietnamese: nước mắm). In times of scarcity, young leaves can also be included in the Khmer diet, but in ordinary times, they are used as fodder for livestock. Tonkin Jasmine (ស្រឡិត [srâ-let]) Tonkin jasmine ( Telosma cordata ) is a vine believed to be native to China or Southeast Asia. Its small flowers give off a powerful scent. In China, it is called “which lavishes its perfume at night” (夜来香 [yèláixiāng]), because it is especially at night that the scent of these flowers is perceptible. The Chinese name was partially transcribed into Khmer in the form of “lai-hieng” (ឡៃហៀង), another Cambodian name by which this species is known. From Tonkin jasmine, we eat the young leaves and flowers. The flowers alone can be used in soups, or stir-fried with pork or garlic. Bibliography For those interested in the flora and ethnobotany of Cambodia, two works are recommended: Pauline Dy Phon, Dictionary of plants used in Cambodia, Phnom Penh, January 2000 (probably out of print, no ISBN number) Mathieu Leti, et al., Photographic flora of Cambodia, Éditions Privat, 2013, ISBN: 9782708959194 Text and photographs by Pascal Médeville. This article was first published in Tela Botanica under the -ShareAlike 4.0 International license (CC BY-SA 4.0).