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Culinary Blog

Gastronomy & Culinary Ingredient: kaffir lime

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(ក្រូចសេីច) Citrus fruits are plentiful in Cambodia: oranges, limes, tangerines and mandarins can be found in abundance on market stalls and supermarket shelves. The most “exotic” of these fruits is undoubtedly the one known in French as citron kaffir, combava, citron combera or even “makrut” (this last name is a transcription of the citrus fruit’s Thai name). This fruit is thought to have originated in Malaysia. It is produced by a shrub 5 to 10 metres high, with a gnarled trunk protected by robust thorns. The shrub is found in all hot regions, from south-east Asia to Réunion and the Comoros. In China it grows in the southern provinces of Yunnan and Guangxi. The leaves are oval, with a shiny surface and a firm texture reminiscent of leather. They are unique in that they are paired lengthwise. The heavily blistered skin of the combava is quite distinctive. Known in Khmer as “kroch saech” (ក្រូចសើច), and to botanists under the binomial name Citrus hystrix, the kaffir lemon is an essential ingredient in Cambodian cuisine: no spice blend is complete without its leaves or peel. Cut into fine threads, the leaves are crushed with other spices to form the basis of Khmer curries. Whole or roughly chopped leaves are added to stir-fries or soups. Grated peel is also one of the spices added to many dishes. Only the flesh of the fruit is not used. The botanist Pauline Dy Phon, in her dictionary of plants used in Cambodia, mentions the existence of whole fruits eaten candied, but this preparation seems to be quite rare, as the Khmers interviewed said they were not familiar with this product. The juice of the kaffir lime is used to make a thirst-quenching drink and is an ingredient in many cocktails. However, this use is unknown in Cambodia. In addition to gastronomy, the kaffir lime tree and its fruit have many other uses: The root of the shrub is used in the traditional pharmacopoeia to treat certain minor ailments (stomach ailments, lung ailments). The peel is used to treat insomnia, dizziness, headaches and flatulence. The leaves, rich in beta-carotene, are said to be effective against nausea and help absorb bruises. The sap is said to help treat sore throats and even improve circulation. It is also traditionally used by the Khmers in shampoos, particularly for its insecticidal properties. The essential oil extracted from the leaves or fruit is used in aromatherapy to relieve depression and stress. In the health sector, it is used as a bactericide and fungicide. This shrub and its fruit are so promising that C. hystrix is mentioned in an FAO booklet published in Bangkok in 2001 entitled Under-Used Tropical Fruits of Thailand (this booklet can be downloaded here). Text by Pascal Médeville  Subscribe to the Thalias newsletter for exclusive offers, invitations to events and culinary news. Subscribe here Find out more: Discover our culinary world in more detail. Visit our website   

Topaz coastal culinary dinner in Amber Kampot: Meet our host Lundy Taing

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As the special dinner offered by Topaz at the magnificent Amber Kampot resort draws nearer – on 20 July at 6pm – we would like to introduce you to Lundy Taing, the resort manager and a former Thalias employee, who is therefore looking forward to reuniting with his former colleagues for this exceptional event. Since July 2020, Cambodian Lundy Taing has been running the Amber Kampot hotel. A very active, friendly and cheerful character, Lundy is also a passionate hotelier who has not hesitated to challenge himself to manage this destination, which is not quite like any other.  Tell us a little abouut yourself and your background My name is Lundy Taing. I was born in Battambang, but I moved to Siem Reap in 1995 and I’m still a resident there. I’m currently the manager of Amber Kampot. My career started with a hotel in Siem Reap. In 2001, I joined the Hôtel de La Paix before moving on to other hotels. Finally, in 2015, I joined the Thalias group. I worked at Malis Siem Reap and also for the one in Phnom Penh. A year later I moved on to the Banyan Tree, but when the Covid arrived they decided to close, so I moved to Kampot and I’ve been working at Amber since 2020.  How would you define Amber Kampot? Amber Kampot caters for everyone because as a resort, our market is local, local upmarket and also tourist. As far as tourists are concerned, we welcome everyone, Americans, Australians, French, British, Europeans and Chinese. So everyone is welcome at Amber Kampot.  What type of activities do you offer? As we have direct access to the river, we concentrate on water-based activities. We offer free kayaking, paddle-boarding, water-biking, Hobie-cats, water-skiing and other fun activities. I think we’re the only ones to do this. Then we offer other activities such as the sunset boat trip, which is very popular, and also the floating dinner and picnic on an island.  We also offer dawn kayak trips through the mangrove forest at Trapaing Sangke. Soon, we will be working with the Marine Conservation association and will be able to take our customers to see the dolphins.These are the on-site activities, but we also organise excursions and special days to discover the region’s emblematic places. What are the challenges in running Amber Kampot? I actually really like Amber Kampot because I love water and there are lots of activities linked to it. “Before, I didn’t even know how to drive a boat or what water-skiing or windsurfing was, but for almost four years now in Kampot, I’ve been able to do it all. For me, it’s very exciting to be working in this hotel.”  Are there any other attractions to highlight at Amber Kampot? in fact, people come here for the change of scenery and also to discover the region. Our accommodation is very luxurious and we strive to offer top quality gastronomy, in keeping with the prestige to keep our regular customers happy. in fact,30 to 40% of our customers are regulars, so we have to keep them entertained, both with our activies and our menu. In conclusion, do you feel happy here? Absolutely, it’s a demanding but exciting job that allows you to touch on a bit of everything. Having chosen this profession, I’m delighted to be able to do it in such a privileged place. this interview is in excerpt on a previously article published on cambodge Mag. Subscribe to the Thalias newsletter for exclusive offers, invitations to events and culinary news. Subscribe here   Find out more: Discover our culinary world in more detail. Visit our website      

Cambodia International Film Festival: Thalias and Culture, a never ending story

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The Thalias group has always been keen to support the arts and culture in the Kingdom. For years, through the group-owned magazine Cambodge Mag, the group has been an exclusive media partner of the biggest film festival in Southeast Asia. For the 12th edition in 2022, Thalias financed the restoration of archives on the late Princess Norodom Buppha Devi, giving rise to a brand-new documentary that deeply moved audiences when it was screened in the country’s best cinemas. Thalias also supported the screening of four other documentaries and helped organise the grand opening cocktail party at the Chaktomuk theatre. A great memory, a great contribution.  For this thirteenth edition, which has just ended, the group’s contribution was less significant for scheduling reasons, but Thalias facilitated the screening of a reference documentary on fisheries: Lands of the Lake.  It’s not a very recent documentary, but it’s still very topical in terms of the strategic aspect of this sector, because, through seven clips, it offers the opportunity to discover the fisheries of the Mekong, those of Cambodia and finally those of the Tonle Sap. It’s a chance to discover the many fishing activities on the river and lake, lifestyles, impressive catching techniques and to raise awareness of the major fishing gear and water infrastructures.  Funded by the Asian Development Bank with a contribution from the European Commission, the film was directed by the editor of Cambodge Mag and produced by WorldFish. For those who could not attend the broadcast during the festival, all the clips can be viewed on YouTube: https://www.youtube.com/watch?v=ZZj8GM-9XFY&list=PLD7378178DE5F6B1C  Synopsis  “Lands of the Lake” or “Terres du Lac” or “Dey boeung”. 56mn long documentary made of 7 chapters. Theme: fisheries and infrastructure development in the Mekong Basin (the Tonle Sap perspective). Languages: English, French, Khmer (online: English version only). Director: C.Gargiulo. Scientific content: E. Baran. Producer: WorldFish Center, in collaboration with the Cambodia National Mekong Committee. This movie follows fish migration along the Mekong River down to the amazing fisheries of the Tonle Sap Lake. The influence of built structures on the water, on the environment, on fish and on people’s livelihoods is presented in particular through 3D animations. Chapters: Mekong fisheries; Cambodian fisheries; Tonle Sap fisheries; Built structures; Built structures and the environment; Built structures and fisheries; Conclusions.  Subscribe to the Thalias newsletter for exclusive offers, invitations to events and culinary news. Subscribe here  Find out more: Discover our culinary world in more detail. Visit our website    

Health & Food: Fill up on vitamins with moringa soup from the Malis restaurant

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Moringa is a real ‘super food’, renowned for its many powers to revive and strengthen the body’s natural defences.  One of Malis’s flagship dishes, the delicate but delicious and nutritious Moringa Soup is prepared with pumpkin consommé and leaves from the Moringa tree to create a light and healthy vegetarian starter packed with protein, minerals, vitamins, fibre and antioxidants. Moringa is a genuine superfood, renowned for its many powers to revive and strengthen the body’s natural defences.  Native to India, Moringa, also known as the “miracle tree” and “mother’s best friend”, is now one of the most widely cultivated trees in tropical and subtropical regions of the world, thanks to its resistance to drought. The tree is an important source of food in developing countries where malnutrition is a concern. In addition, it is currently being extensively studied for its potential as a ‘functional food’, i.e. one of those foods whose benefits go beyond nutrition and can play a role in reducing or minimising the risk of certain diseases and other health problems.  Almost every part of the tree, including the root, bark, seeds, flowers, pods, seed oil, leaves and resin, has potential for food, agricultural or industrial use. It’s not surprising that many consider this tree to be the most useful in the world. However, it is the bright green, ovoid leaves that seem to offer the best protective and antioxidant properties. And it’s not just marketers who like to point this out. A review of scientific journals reveals a consensus on the nutritional properties of Moringa leaves. They are a rich source of nutrients such as protein, carbohydrates, fibre, beta-carotene, vitamin C and minerals such as calcium, potassium, iron and phosphorus. Their protein content is equivalent to that of certain legumes, notably soya and kidney beans. The leaves also contain different types of compounds such as ascorbic acid (vitamin C), flavonoids, phenolic compounds and carotenoids, which act as natural antioxidants. But what are antioxidants? In short, they are molecules that have the ability to prevent or delay certain types of cellular damage in the body, generally caused by elements called free radicals. Free radicals are molecules in the body that have become ‘unbalanced’ and highly reactive as a result of factors such as smoking. The antioxidant molecule has the ability to ‘rebalance’ the unleashed free radical and therefore neutralise its damaging potential.  Things can get confusing for consumers, as many like to promote moringa leaves as a specific way of fighting or preventing disease thanks to its antioxidant properties. However, while the results of decades of dietary research suggest that eating greater quantities of antioxidant-rich foods could help protect against disease, no one has been able to establish a direct and specific link between the two.   Research has shown that those who eat more antioxidant-rich vegetables and fruit have a lower risk of disease. However, it is not yet known whether these results are linked to the amount of antioxidants in vegetables and fruit, to other components of these foods, to other factors in people’s diets or to other lifestyle choices.  The ‘healing powers of Moringa’ are probably not unfounded, but for now let’s just say that this soup makes a delicious, light starter for a meal at Malis. Perhaps it should be considered as part of a summer ‘detox’.  Reserve a table Subscribe to the Thalias newsletter for exclusive offers, invitations to events and culinary news:Subscribe here  Find out more: Discover our culinary world in more detail. Visit our website

Cambodia & French cuisine: Khéma traditionnal onion soup

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As an avid cook, I’m always on the lookout for new dishes to try and share with friends and family. One of my absolute favourites is the famous onion soup, a classic French dish that is loved the world over for its comforting flavour and unique taste. It is part of the menu at the well-known Khéma restaurants.  Onion soup is a dish with a long history in France. It’s a deliciously rich and comforting dish, made with meat stock, caramelised onions and toasted bread, topped with melted cheese. It’s served in individual bowls and is often eaten as a main meal. But it can also be served as a starter or side dish.Some people even call it “party soup”, as it’s a great way to enjoy a rich, warming dish after a night of partying.  A little history  Onion soup has been around since the dawn of time. In fact, its origins date back to Roman times, when it was served as a dish by peasants. The soup was easy to prepare and didn’t require many ingredients, which explains its popularity with those with limited resources.  The popularity of soup grew steadily during the Middle Ages and Renaissance, when it acquired more sophisticated flavours thanks to the introduction of various spices such as thyme and bay leaf. It was during this period that the recipe evolved into what we know today as onion soup – a delicious, hearty and nourishing dish that has stood the test of time!  In 18th-century France, onion soup was a staple food for working people; it used simple ingredients available in almost any kitchen, and was hearty and nourishing. In the 19th century, caramelising the onions became a popular method of preparing the soup, making it even more delicious. Then, in the 20th century, classic onion soup became more elaborate, and it just kept getting better and better! The deliciousness of this classic recipe is enhanced by the addition of Gruyère cheese to the top just before serving. Today, other variations of this classic recipe can be found all over the world, with Italian versions often using sausage for a spicier flavour.  Today, onion soup is considered a classic that has been adopted by many cultures around the world. Although its history is rooted in necessity, this delicious dish has evolved to become a favourite with everyone.  About the ingredients  Traditional onion soup is usually made with simple, inexpensive ingredients. The basic ingredients are onions, meat stock, bread and cheese. The onions are cut into thin slices and caramelised in butter until golden and tender.   The meat stock is then added to the onions and the soup is left to simmer for about an hour. The bread is sliced and toasted until crisp. The slices are then placed on top of the soup and covered with grated cheese. The soup is then baked in the oven until the cheese is melted and golden brown.  Variations  Traditional onion soup is usually made with simple, inexpensive ingredients. The basic ingredients are onions, meat stock, bread and cheese. The onions are cut into thin slices and caramelised in butter until golden and tender.   The meat stock is then added to the onions and the soup is left to simmer for about an hour. The bread is sliced and toasted until crisp. The slices are then placed on top of the soup and covered with grated cheese. The soup is then baked in the oven until the cheese is melted and golden brown.  Variations Choosing the right wine Onion soup is usually accompanied by a red wine, such as a Bordeaux or Burgundy. These wines have rich, fruity flavours that go well with the flavour of onion soup. However, if you prefer white wine, you can also serve a Chardonnay or Sauvignon Blanc. 

Restaurant & Topaz: What about the children?

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It’s a problem that sometimes arises: what to choose from the menu of our favourite restaurant when we’re accompanied by our children.  Either they nibble on our plates, or they are reluctant to eat food that is different in presentation and flavour. Either they wouldn’t dare to eat or do so without really appreciating it, or – not really a good alternative – they don’t eat. Either way, the mood of the meal can suffer accordingly. Beyond these practical considerations, it’s clear that children not only need to eat, but they also need to eat well and be introduced to a slightly more sophisticated diet from time to time. This will undoubtedly teach them to love good food! Topaz is one of those restaurants that considers children to be customers in their own right, and its menu includes a number of dishes at very affordable prices, such as spaghetti, soup, salad, tartare, fish and other dishes that allow you to create a balanced and fun menu for your children. With advance notice, the team can also prepare an even more ‘youthful’ menu, such as fresh mashed potatoes or other dishes for the very young.  There’s absolutely no need to worry about taking the kids out for a family meal at this gastronomic mecca in Phnom Penh! As for lunch, it’s even easier, as many dishes are perfectly balanced, so you can suggest to your toddler a delicious onion soup (à la carte) or a vegetable tart (vegetarian menu). We tried this out with young Eurasian Antonio, who is used to Asian cuisine at home, and he loved it! He enjoyed a very French and tasty onion soup, the famous vegetable tart and fried rice. As for the  desserts, they were all so good that we didn’t have to advise our dear little offspring, as each one was more appetising than the next. Reserve a table Subscribe to the Thalias newsletter for exclusive offers, invitations to events and culinary news. Subscribe here  Find out more: Discover our culinary world in more detail. Visit our website    

Topaz & Coastal escapade: a luxurious cocktail of refined local flavours in Kampot

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For an exceptional and unique dinner, the Topaz team lead by Sopheak Pov has planned an extraordinary gastronomic getaway at one of the most luxurious hotels in Cambodia’s beautiful coastal region: Amber Kampot. Ambition : Savor the summer in Kampot  Exceptional On the evening of 20 July at 6pm, the Topaz team will take over the restaurant’s kitchens to prepare a special feast that promises to (re)discover the best of the region’s produce. These include fresh seafood, the world famous pepper, honey, the equally famous durian and exceptional vegetables.  The famed Amber Kampot If Topaz’s reputation extends beyond the capital, so too does the establishment that will host its teams on that famous evening of 20 July 2024.The region’s first 5-star luxury resort, Amber Kampot is ideally located on over 1.5 hectares of beautifully landscaped riverside grounds, with breathtaking views of the Elephant Mountains and the friendly town of Kampot in the background.   Charm and class Set on the water’s edge, but within easy reach of the provincial capital, the resort combines Cambodian charm with world-class facilities and service for a unique luxury experience. Determined to establish Kampot as a world-class destination, the Managing Director of Amber International Holdings commissioned Bloom Architects to design the hotel.   Wishing to imbue visitors with the atmospheres of rivers, mountains, rice paddies, mangroves, the Asian way of life and a sense of charm related to the city’s colonial past, the architects conceived Amber Kampot with a design that blends abundant nature, waterways, small islands, solid constructions and dark wood, mixing neutral colours with many different textures and minimal but highly original decoration.  To fit in with such a rich natural environment, a building and an elegant swimming pool overlook the river, all set on a hard platform covered in sandstone and decking and fitted with wooden shutters to filter the intense sunlight and provide a totally unique and soothing feeling from the moment you arrive at the hotel.  Design and decoration  The interior spaces of the main building are uncluttered and the decoration is minimal, so as not to detract from the marvellous landscape offered by the surrounding nature. According to the designers, “the architecture of Amber Kampot is intended to be specific, generous and respectful of the environment”. They also wanted to highlight the craftsmanship and unique characteristics of Kampot, the beautiful capital of Cambodia’s southern coast.  For the decor, local photographer and artist Nathalie Lee designed and created a space that is almost artistic, but discreet and perfectly in tune with the spirit of the place. With almost 1,500 square metres of white sandy beach awaiting guests after disembarking at the resort, Amber Kampot confirms its ambition to offer a luxurious, authentic and original experience. The beach is private, cleaned three times a day and it’s quite pleasant to feel isolated on such an exotic beach, just a few hundred metres from the city.  Perfect alliance  Make your reservation: +855 (0)15 821 888 and join us for an unforgettable coastal culinary dinner at Amber Kampot, hosted by Chef Sopheak Pov of Topaz Restaurant, and indulge in a luxurious six-course gourmet menu featuring the finest local ingredients from Kampot. Each dish will be perfectly complemented by an exclusive wine pairing selected by Topaz’s sommelier. Discover the menu here:  Reservations: +855 (0)15 821 888  Date and time: 20 July at 6pm Venue: Amber Kampot Don’t miss this unique opportunity to enjoy the flavours of Kampot in exquisite surroundings. Seats are limited, so book your place now. Send us a DM for more information.  Price: $125 per person  Subscribe to the Thalias newsletter for exclusive offers, invitations to events and culinary news. Subscribe here  Find out more: Discover our culinary world in more detail. Visit our website    

Cambodia & Corporate Social Responsibility: Thalias supports Ermine Norodom’s work with children from Phnom Penh slums

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Since its creation, Cambodge Mag (a brand of the Thalias Group) has supported Ermine Norodom’s work with children from the Boeng Trabek slums in the south of Phnom Penh.Over the years, this partnership has resulted in the production of hundreds of photos and videos highlighting Mrs Norodom’s efforts to lift these children out of poverty and give them a decent education. After celebrating its tenth anniversary last year, Ermine Norodom’s Shanty Town Spirit association officially launched the Rose Club with the aim of providing financial support to the association and expanding its projects, thanks to its partners.Initially set up in January this year, the Rose Club is a way for the association to secure its projects financially over the longer term.  Rose Club By choosing Shanty Town as its ‘CSO’ (Cooperation Committee for Cambodia), these companies commit to supporting the association financially or through donations in kind to help it carry out its projects and increase the positive impact of each of them.Today, the association wants to help even more and offer new opportunities to families in the Boeung Trabek shanty town, particularly in the areas of health, education and the programming of activities and outings.  Indeed, it is by working with its partners that the association is enabling members of the Boeung Trabek communities to gain access to university, work opportunities and training courses opening doors to their professional future and promoting independence.   After helping two or even three families when it was first set up, over 300 families from the Boeung Trabek shanty town in Phnom Penh have been and are being supported by Ermine Norodom, her husband Prince Norodom Narithipong, their team of volunteers and the members of the Rose Club.   Slums and problems The problems in this shanty town are considerable, with a pile of rubbish and household waste that has grown steadily over time. Children and adults live within centimetres of this dump, multiplying the risk of infectious diseases and creating an unbearably unhealthy lifestyle. But there is also an urgent need to repair and maintain these precarious dwellings, which pose serious dangers, especially as the monsoon season approaches.  Priorities One of the association’s priorities is to help children go to school. In these homes, where the daily income is less than US$2, any gesture is welcome. For the new school year, Ermine Norodom provides school bags and supplies. As for the pocket money, the children use it for their telephone, snacks and other small school needs.  While the primary goal of the association is to create a healthy environment for these impoverished families and to get the children into school so that they can have jobs later in life, it is also important to be able to provide for their nutritional needs while they wait for better days. The association is therefore responsible for providing the daily rice for these six families.  Help at school The Bang Paoun Association also helps the children with their education. Ermine Norodom is one of the volunteers who run this association, which provides meals to families living in shanty towns and other disadvantaged communities in the district.   So, with the aim of cooperating with 100 members by the end of the year, the Rose Club of the Shanty Town Spirit association aspires to solidarity, exchanges and family spirit. More information on Shanty Town Spirit Facebook : https://www.facebook.com/shantytownspirit/ Instagram: https://www.instagram.com/shantytownspirit/

Restaurant & culinary review: We Savoured Elegance, Creativity and Excellence”, at Topaz

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I was curious to find out what was going on in the kitchens of Topaz Norodom and was intrigued by the numerous new announcements about seasonal menus, so I decided to once again venture into the delights of this Mecca of French cuisine in Phnom Penh.  Although I’m not actually a regular at this highly regarded restaurant – although I have had the privilege of attending a few gastronomic events held there – I have always considered it to be the best restaurant in the capital when it comes to haute cuisine. There are several reasons for this: the cuisine is refined in the true sense of the word, there is genuine creativity and the subdued evening atmosphere encourages you to let yourself go, that strange nonchalance that makes you completely forget the hassles of everyday life to completely and voluptuously devote yourself to a single activity: savouring a sumptuous and excellent dinner.  So I persuaded my husband and eight-year-old son to go to this beautiful restaurant to try out their new seasonal menu. The main reason was the idea of a fine gourmet evening, the curiosity to discover what this magic formula “Savouring Elegance” meant and, another strong argument, Topaz is offering a formula with three price levels, 50, 60 and 90 USD. So there’s really no reason to pass it up at that price.  I’d forgotten how quickly the setting and the elegance of the place put you at ease. Lots of greenery around the main room, large tables with comfortable armchairs or sofas and, of course, smiling, respectful and particularly attentive staff.  I’ve heard that it was the boss of the Thalias group, Arnaud Darc, who himself suggested this seasonal menu inspired by the flavours of France and Europe, with the help of his teams and probably relying on the talent of chef Sopheak to create a subtle harmony between his local inspirations and his ability to blend in these touches from beyond. As I’ve already mentioned, I’ve had the opportunity to taste Chef Sopheak’s creations and the verdict has always been clear: marvellous!  As I love fish and all the different ways it can be prepared, I decided to go for the ‘red snapper carpaccio with Asian herb vinaigrette’ starter.   In true French gastronomic tradition, we were offered an amuse-bouche at the start of the dinner, a nice plump prawn with a special creamy sauce, but I didn’t have time to taste it because my son grabbed the three crustaceans and ate them, rolling his eyes and giving a thumbs-up. So I imagine it was very good.     To come back to the carpaccio, I asked my husband out of curiosity about the origin of this dish. Being Asian, I’m much more used to recipes for fish in soup, grilled, smoked or salted, and I was intrigued. I then learned that carpaccio was in fact an Italian discovery, a recipe devised by Giuseppe Cipriani (contemporary chef at Harry’s Bar in Venice) at the request of a countess on a strict diet, and named after the Venetian painter Vitorre Carpaccio (1465-1425), the red hues of the dish recalling those used by the artist. While the original recipe is essentially based on red meat, the use of fish is a relatively recent culinary technique.   In this recipe by Chef Sopheak, the combination of the freshness of the fish, the richness of the herbs and the delicacy of the accompanying vinaigrette make for an invigorating and simply delicious starter full of ‘Vitamin Sea’. My husband, after thoroughly enjoying the crayfish soup with truffles, chose the grilled prawn salad with plum vinaigrette. More generous than my son, he allowed me the privilege of tasting a portion and I have to admit that I was very pleasantly surprised by a clever blend of flavours that I couldn’t have imagined.  As I’m a big fan of meat and reminded of my previous experiences at Topaz, I’m really looking forward to this. And I won’t be disappointed, far from it. In addition to its original presentation, this dish is a veritable homage to the art of cooking lamb and offering a totally harmonious accompaniment. The sauce is absolutely magnificent, the vegetables are tender and fresh – I’m delighted and, to complete the picture, the portion is really generous. I couldn’t resist calling the friendly manager of the restaurant, Eden, to tell her how delighted I was with the food. This compliment was greeted with a broad smile, and will probably convince her that the seasonal and inspired menus are an excellent idea that customers like and will like.   My husband, who is not very keen on meat dishes, chose a fish dish, the pan-fried turbot fillet with lemon, butter and caper sauce, which is also perfect, but I definitely prefer my meal with lamb. As for my son, who is also a meat lover, he will choose the Australian beef fillet with pomme macaire, green asparagus and veal jus. This time, I’ll have a slice… again, the presentation, composition, accompaniment and tenderness of the meat are beyond any criticism.   More than satisfied with this rich meal full of pleasant surprises, I decided to skip dessert. However, moved by the hot chocolate fondant and Madagascar vanilla ice cream chosen by my husband, I will take a spoonful out of sheer indulgence, and here too, the chef’s dexterity has resulted in an original and ‘decadent’ dish, to use the term often used by the restaurant’s staff. Finally, I was also curious to try some of the bananas flambéed in rum, a recipe inspired by the French West Indies, and chosen by my son who was delighted to see the bananas prepared and flambéed before his very eyes. Here too, my curiosity was aroused: what is the origin of this very special and tropical dish?  In fact, this dessert of bananas lightly caramelised and flambéed in rum was invented in 1951 by Paul Blangé, chef at Brennan’s restaurant in the Vieux carré français in … Read more

Economic diplomacy: Thalias supports the 2024 France-Cambodia Business Forum

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As for the previous edition, the Thalias Group is one of the main sponsors of the 2024 edition of the France Cambodia Business Forum.   Already in 2022, when the first edition was launched, the Thalias Group was a partner of this event designed to strengthen ties between the French and Cambodian business communities, while giving potential French investors the opportunity to grasp the realities of the Cambodian market. Our CEO, Arnaud Darc, is particularly involved, not only as a sponsor, but also as a French foreign trade advisor. He leads the local section of the CCEF. Commenting on the forum, Mr Darc says:“The France-Cambodia Business Forum 2024, organised jointly with the CCIFC, aims to strengthen economic relations between our two countries. We are organising workshops, conferences and B2B meetings to enable French and Cambodian companies to forge fruitful partnerships”.   “In 2022, trade between France and Cambodia amounted to €1,362.9 million, showing significant potential for the development of new collaborations.”  “We are also considering public-private partnerships (PPP) for infrastructure projects such as a wholesale market similar to the MIN at Rungis. The improvement in diplomatic relations between France and Cambodia is opening up significant economic opportunities. This creates a climate of trust that encourages investment and trade. French exports to Cambodia in 2023 reached 170.9 million euros, representing an increase of 31% compared to 2022. We need to capitalise on this momentum to consolidate these relations and maximise the economic benefits”.  “The trade mission to France in January 2024 was an enriching experience. We were able to make important contacts and explore new opportunities for collaboration. Exchanges with our French counterparts gave us a better understanding of the expectations and needs of potential investors. The lessons learned from this mission will guide our actions to attract more French investment to Cambodia, where French investment amounted to €649 million in 2022.The first France-Cambodia Business Forum in 2022 has had a positive impact, although some of these are still being assessed. Trade reached €1,362.9 million in 2022, a significant increase on previous years. The relationships established at the forum continue to bear fruit, but it’s still too early to fully measure all the direct and indirect impacts”. Read the full interview here  Oknha Kith Meng is a prime example of this desire to forge closer ties between the two countries, and is also one of the key supporters of this strategic event. According to the businessman who runs the Royal Group:  “The solid relations between France and Cambodia had been supported for many years by King Norodom Sihamoni and the former and current Prime Ministers.Trade is also a key pillar of the relationship between our two countries, and I am confident that the volume of trade between our two countries will increase this year,” he said.    “France offers excellent expertise in the agriculture and electricity sectors. What we expect from this event are new investment projects and the continuity of ongoing projects.” he underlined. In conclusion, the President of the Cambodian Chamber of Commerce said he was “more than happy to support the event with the CCIFC and the foreign trade advisors, and is convinced that with the support of the French Embassy, this forum will become a solid mechanism for increasing trade, in line with the government’s strong desire to attract foreign direct investment”.,he added.  Read the full interview here  According to Cyril Girot, President of the French Chamber of Commerce and Industry in Cambodia – co-organiser of the forum with the CCEF:  “Given the conditions that are conducive to the development of bilateral relations between France and Cambodia, the forum is designed to transform the desire for closer ties, which we have already seen for several years and which has accelerated since 2022, into an economic reality. The forum will help French and Franco-Cambodian companies to gain a better understanding of the local market, which will help to increase the volume of business, as well as guiding Cambodian companies in their exploration of the French market.    “This 2024 Cambodian edition of the France-Cambodia Business Forum echoes the one we organised in January 2024 in Paris with the MEDEF, the CCIFC and the Cambodian Chamber of Commerce (CCC), and the 2022 edition held in Phnom Penh. The aim of these forums is to bring as many companies as possible to Cambodia to set up and expand their businesses.   For existing companies, taking part in the Forum will give them an opportunity to improve their knowledge of the local market and to interact with the highest Cambodian authorities”.  “One of the objectives of this forum is to act as a catalyst for economic development, by developing activities already present in the country, as well as bringing to fruition certain projects that are in the pipeline.”  “Finally, through the organisation of this Forum, we hope to continue to raise Cambodia’s profile, promote its attractiveness and the quality of the framework put in place by the Government to welcome foreign companies and enable them to prosper here”. Read the full interview here   Finally, as a speaker at the forum alongside the French Chamber of Commerce and Industry in Cambodia (CCIFC), Emmanuel Ly-Batallan, Head of the Economic Department and Economic Counsellor at the French Embassy in Cambodia, would like like to emphasise the opportunity for French companies to gain a better understanding of the Cambodian market.  Emmanuel Ly-Batallan, Head of the Economic Department and Economic Counsellor at the French Embassy in Cambodia “With this Forum, we’re trying to offer French companies already established in the Kingdom or coming directly from France, the most honest view of the Cambodian market, its potential, its possibilities and sometimes its limits and complexities. It’s all about bringing together Cambodian needs, French know-how and business commitments. The aim of the Forum is to give companies as close and as real an image as possible of the Cambodian market and, above all, to ensure that it meets their needs”.  Read the full interview here   More about the forum…