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Phnom Penh & Gastronomy: Did you ever try the famous lobster bisque from Khéma ?

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If you’re looking for a French and unique culinary experience, look no further than Khéma! Phnom Penh is now home to a rich and diverse gastronomic scene, offering a feast for the senses and a journey into the heart of local and western cuisine. Today we tried the Lobster bisque, made in Khéma, a deliciously refined and gourmandise dish.  A menu with the sounds of traditional and refined French gastronomy, it is under the subdued lights and surrounded by the colourful Happy Steff paintings of Khéma Pasteur that you will enjoy this unique lobster bisque in the capital. The word bisque has a fascinating history, dating back to the 17th century. It is thought to have originated in the northern Spanish province of Vizcaya, where it represented a soup made from pieces of shellfish, called “bisco” in Provençal.  In reference to the two different ways in which this soup is cooked, the prefix “bis” means two, which is pretty cool! The shellfish are first cooked over a high heat in their shells, then simmered in white wine with aromatic herbs.    With its sunny brick colour, Khéma Pasteur’s lobster bisque is a real treat! It surprises and warms the palate with every bite. The incredible Made In Khéma bisque is prepared with the freshest local lobster and is available in a variety of ways. It is cooked with white wine and tomato purée, and with it, a gourmet, melt-in-the-mouth ravioli pancake. And it’s served with a slice of deliciously cheesy, seafood-filled au gratin bread! So, for a cosy evening or a lively lunch, in a colourful setting and warm atmosphere with smiling, passionate staff, the lobster bisque at Khéma Pasteur is the dish to choose from the menu at least once!  Engage with Us   Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here  Make a Reservation at any Khéma with ease and discover instant booking perks.  Discover More: For a deeper dive into our culinary universe. Visit Our Website     

Bon appétit: Treat yourself to a truly delightful Business Lunch experience at Topaz The Commune

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Just a few steps up from The Commune in Toul Kork, the Topaz TheCommune restaurant offers a genuine invitation to refined French cuisine. With its blend of traditional gastronomy, elegance and vegetarian options, TheCommune is very much in tune with the times, with creative menus that retain the codes of French gastronomy.  Steamed fillet of grouper with seafood gratin, red pepper sauce, spring vegetables and green herb emulsion. This time, we tried two incredible dishes from the business lunch that the establishment offers every day for a modest sum, with options ranging from only 25 to 33 US dollars.  Steamed fillet of grouper with seafood gratin, red pepper sauce, spring vegetables and green herb emulsion  This deliciously mild steamed white fish is both comforting and gourmet thanks to its incredible seafood gratin, which goes perfectly with the fish fillet while adding a touch of finesse to every lippée.      The fish is absolutely melt-in-the-mouth delicious, and it’s accompanied by a few small spring vegetables, carrots, onions, celery and mushrooms, all topped with a green herb emulsion. The dish is finished off perfectly with a red pepper sauce that has an almost sweet flavour, making it a truly delicious combination.  Chocolate mango banana crêpe with light chocolate cream and vanilla ice cream  The origins of the crêpe    The crêpe has a fascinating history, dating back to ancient times when it was already a popular dish. In ancient times, the Greeks and Romans loved to prepare pancakes made from wheat, barley or millet flour, often topped with honey or fromage frais! In ancient Greece, pancakes were even used in religious offerings and cooked on altars in honour of the gods – how incredible is that? The Romans, for their part, offered pancakes during celebrations of fertility and prosperity, such as the “festival of Lupercalia”. But the world over, the pancake is regarded as a symbolic food, as in China with the “spring pancake” and its round shape symbolising union and fullness to celebrate the arrival of spring, called “linchun”!  Although pancakes were mainly savoury, sweet pancakes gained in popularity, having been a favourite dish at the King’s Court. Over time, recipes for sweet and savoury crêpes have evolved, and they’ve only gotten better! Their popularity continues to grow, like that of Topaz TheCommune, which is unique, light, and comforting.  The elegant and refined crêpe Made In Topaz TheCommune  This stylish chocolate crêpe roll is a real treat! It’s packed with finesse and is sure to delight your taste buds. Then, on top of this fruity, balanced mango-banana jelly, the combination of their sugars becomes one – a truly delicious experience!  The crêpe is made softer by the freshness of the ice cream and the strength of the vanilla flavour, giving rise to a perfect balance between the crêpe and the fruit. It’s a delightfully delicate and sophisticated combination!  Topaz The Commune is the perfect place to discover delicious new tastes. Its innovative flavours will delight the taste buds and its unique setting will delight the eye. It’s the place to go for excellence! And at prices that are simply unbeatable for such high-quality cuisine!  Engage with Us  Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here  Reserve Your Table at Topaz TheCommune: Experience fine dining redefined. Make a Reservation with ease and discover instant booking perks.  Discover More: For a deeper dive into our culinary universe. Visit Our Website 

The sommelier’s corner with Seyha HAK from Topaz TheCommune

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Seyha HAK, 37, sommelier at Topaz TheCommune, has been with the Thalias group since 2006. After completing his secondary education, he started at Restaurant Malis in Phnom Penh as a steward, before moving on to become a barman and bar supervisor.   In 2013, he began to learn the secrets of wine and in 2014, he became the first sommelier specialising in Champagne wines in the Kingdom of Cambodia, following a fine victory in a regional competition.  With the Cambodian Sommelier Association   Currently Secretary General of the Cambodia Sommelier Association (CSA), he is passionate about changing the way wine is seen in Cambodia, particularly in view of the rapid development of the Kingdom with its many restaurants and luxury hotels. It is therefore very important for him to know the different histories of wine and to promote the collective work of the association, so that he can recommend them according to the different demands of the clientèle, but also in terms of their associations with various dishes.  A true passion for wine   In 2013, Thalias group imported a lot of new and quality wine, and it was a real game-changer for Seyha. Thanks to the knowledge and encouragement of Mr Arnaud DARC and his father, he has been able to constantly develop his approach to wine and his desire to become a sommelier.  “They taught me how to appreciate and understand wine in a way that I never thought possible! Every day, I practised and every day, I still try to be better by testing different wines in order to recognise and understand them. It’s so exciting, I learned so much about wine with Mr Arnaud and Papa DARC ”, he says with a smile.   The incredible uniqueness of Château Margaux 2012  Seyha chose to introduce us to the incredible Premier grand cru classé en 1855, Château Margaux, which is a truly unique wine from the Médoc wine region (Bordeaux) and one of the top five recognised estates alongside Château Lafite, Château Latour, Château Rothschild and Château Haut-Brion.   It’s a one-of-a-kind, multi-faceted wine that could also be called a “lady wine”! Château Margaux 2012 is a wine that defies expectations. Its lightness is its greatest asset, making it an appealing choice for those who appreciate a wine with a rich bouquet of black fruits, red fruits, laurel and cedar. Its unique red colour reflects elegance, softness and harmony, making it a wine that is sure to delight. For four centuries, the exceptional Château Margaux has been recognised as one of the world’s greatest and rarest wines, thanks to its delicate floral notes.   Pairing  The perfect match between Khmer culinary style and French gastronomy: Château Margaux 2012 According to Seyha, this wine is the ideal partner for both the French gastronomy of Topaz TheCommune and local Khmer meals.   This red wine is a natural sublime accompaniment to red meat, particularly top-quality beef, but also to a starter, such as Topaz TheCommune’s Jambon Pata Negra, the best jamón ibérico in the world, which is sublimely melt-in-the-mouth tasty.  When it comes to Khmer cuisine, he would pair this wine with his family and enjoy it with local Khmer beef, lock lak with a spicy sauce, or beef with kroeung, a mixture of spices forming a paste, with a papaya salad.    His ambition with the Topaz TheCommune wine cellar  According to Seyha, it’s incredible how much the Cambodian community of wine lovers has grown in the past 10 years! They’ve gone from knowing nothing about wines to being truly interested in them. They’re now familiar with all kinds of wines, not just the big names. Now, the Kingdom’s gourmets are taking a greater interest, thanks in particular to restaurant associations and social networks. With more than 200 references of French wines, as well as Australian, Italian, Argentinian and Chilean wines, the aim of the Topaz TheCommune wine cellar is to promote the uniqueness of each wine and, above all, to pass on valuable knowledge to customers. “I sincerely hope that, in the future, Cambodians will be more open to the art of wine tasting and that they will learn from our experience at Topaz TheCommune ”, Seyha concludes with a smile. Engage with Us  Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here  Reserve Your Table at Topaz TheCommune: Experience fine dining redefined. Make a Reservation with ease and discover instant booking perks.  Discover More: For a deeper dive into our culinary universe. Visit Our Website     

In the kitchen &Topaz TheCommune: Sous-chef Sreyneath PECH, showing creativity and mastering challenges.

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Sreyneath PECH is the sous-chef at Topaz TheCommune, a position with many responsibilities for three months now. This is a strategic position, essential for the smooth running of operations.  The role of the sous-chef A sous-chef is considered to be the second-in-command of a kitchen, reporting directly to the head chef. Sreyneath is responsible for preparing and presenting the food on the plate, maintaining order within her team, training new staff, drawing up the work schedule and ensuring that all dishes served to customers meet the strictest standards. The sous-chef is also responsible for overseeing the maintenance of all kitchen equipment, which requires a thorough knowledge of the use of all kitchen appliances and instruments. Sreyneath is also responsible for staff discipline and for preparing guidelines to encourage her staff to follow the basic rules and motivate them to work efficiently. She must ensure that downtime is used for preparation, cleaning and other kitchen tasks, and is also responsible for the inventory and tasting of menus, while ensuring that safety measures and health regulations are complied with to guarantee a safe and clean working environment.  Sous-chef Sreyneath  After studying Food and Beverage for a year at the Faculty of Tourism and Hospitality (NPIC), she joined the Thalias Group at Topaz Norodom in 2012 as a commis de cuisine and then sous-chef in the same restaurant. Sreyneath is passionate about cooking and believes the Thalias Hospitality Group is the best environment in which to learn and grow in the world of quality cuisine. Topaz The Commune is undoubtedly an incredible experience for creating and developing. In the field, creativity and challenges    Sreyneath PECH works closely with Executive Chef Phyra HEM, acting as the latter’s right-hand man and driving force for all the teams. New, creative and supervisory, Sreyneath PECH confidently navigates between the preparation of dishes, final supervision and encourages teamwork within the various kitchen preparation stations. This is her chance to share her knowledge and be a driving force behind the creation of dishes for new menus. In contrast to her previous roles, where she was responsible for a specific kitchen section, at Topaz TheCommune, Sreyneath PECH can apply her knowledge across the entire kitchen with responsibility and organisation. The Sous-Chef supervises the kitchen staff, regardless of their position.   Behind the stove, between know-how and gastronomic techniques  At Topaz TheCommune, the kitchen worktops are organised by type of dish (starter, main course and dessert). Each culinary proposal on the menu has its own uniqueness, its own codes and its own challenges. On a personal note, she says she really enjoys working on the Niçoise salad, a very well-known dish that requires a certain technique. As for the main course, she says she loves working with filet mignon with morel sauce (tenderloin with morel sauce). She believes that each new dish tells a story to the customers and takes them on a unique culinary experience. In the luxury restaurant business, that’s absolutely crucial.  Topaz TheCommune, a place that creates opportunities  Topaz TheCommune is a genuine motivation for all its employees and managers to take up challenges, increase and pass on knowledge, and become an essential cog in the smooth running of the service. It’s a real driving force for customer satisfaction and career development. Engage with Us  Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here  Reserve Your Table at Topaz TheCommune: Experience fine dining redefined. Make a Reservation with ease and discover instant booking perks.  Discover More: For a deeper dive into our culinary universe. Visit Our Website 

The Rich Tapestry of Khmer Cuisine

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(By Arnaud Darc) Khmer cuisine, the heart and soul of Cambodia, is a culinary treasure trove that reflects the country’s rich history and cultural diversity. It’s a cuisine that resonates with flavors, textures, and aromas that tell stories of ancient traditions and modern innovations. As you explore the streets of Phnom Penh or the vibrant markets of Siem Reap, the essence of Khmer food invites you to indulge in a sensory journey unlike any other. A Glimpse into History Khmer cuisine dates back to the age of the Angkor Empire, around the 9th to 15th centuries. The royal chefs of Angkor Wat, the largest religious monument in the world, were known for their elaborate feasts that combined local ingredients with exotic spices brought in by traders. The influence of Indian, Chinese, and Thai cuisines is evident, yet Khmer food has managed to carve out its unique identity. One of my fondest memories is visiting the bustling Psar Chas (Old Market) in Siem Reap. The market, a cacophony of sounds and sights, offers a true taste of Cambodia. From the rich, aromatic curries to the crisp and tangy salads, every stall tells a story. I remember being captivated by the vendor preparing Amok, a traditional fish curry steamed in banana leaves. The creamy coconut milk combined with fragrant kroeung (a spice paste) was a revelation – a perfect harmony of flavors that danced on my palate. Characteristics and Singularities Khmer cuisine is characterized by its bold flavors and the use of fresh, local ingredients. Rice is a staple, often accompanied by an array of dishes that showcase the country’s agricultural bounty. Fish and seafood are prominent, thanks to the abundant waters of the Mekong River and Tonle Sap Lake. One of the defining features of Khmer food is the use of prahok, a fermented fish paste that adds a distinctive depth of flavor to many dishes. It might be an acquired taste for some, but once you get past the initial pungency, it opens up a world of umami richness. Unlike its Thai neighbor, which is known for its fiery heat, Khmer cuisine tends to be milder, focusing more on the balance of flavors. The sweetness from palm sugar, the sourness from tamarind and lime, the saltiness from fish sauce, and the bitterness from certain herbs create a complex but harmonious palate. Unique Dishes Among the many unique dishes, a few stand out as quintessentially Khmer: Amok Trey: This iconic dish is a must-try. The fish is marinated in kroeung and coconut milk, then steamed in banana leaves. The result is a delicate, custard-like consistency that melts in your mouth. Samlor Korko: Often referred to as the “stirring pot,” this hearty soup includes a mix of vegetables, meats, and kroeung. It’s a comforting dish that showcases the versatility of Khmer cooking. Bai Sach Chrouk: A popular breakfast dish, it features thinly sliced pork marinated in coconut milk and garlic, grilled to perfection and served with rice and pickled vegetables. Differentiation from Neighbors While Cambodian food shares similarities with its Southeast Asian neighbors, it stands out in several ways. Thai cuisine is known for its liberal use of chilies, while Vietnamese dishes often feature fresh herbs and clear broths. Khmer cuisine, on the other hand, focuses on creating depth and balance with fewer ingredients. A stroll through the night markets of Phnom Penh offers a culinary adventure that highlights these differences. You might find Lok Lak, a stir-fried beef dish served with a tangy lime and pepper dipping sauce, which reflects French colonial influences. Nearby, you can savor Nom Banh Chok, a beloved breakfast noodle dish with a green fish curry that is distinctly Khmer. Malis Restaurant: A Modern Tribute Malis Restaurant in Phnom Penh and Siem Reap plays a crucial role in preserving and innovating Khmer culinary traditions. Helmed by Chef Hong in Phnom Penh and Chef Chansokha in Siem Reap, Malis is dedicated to reviving lost recipes and celebrating the rich heritage of Cambodian cuisine, thanks to the inspirational efforts of Chef Luu Meng. Dining at Malis is an experience that engages all your senses. The ambiance, with its elegant decor and serene atmosphere, sets the stage for a memorable meal. Each dish is a work of art, meticulously crafted to honor tradition while embracing modern techniques. I recall a visit to Malis in Siem Reap, where  Chef Chansokha introduced me to a modern twist on the traditional Samlor Machu Kroeung, a sour soup made with tamarind and kroeung. The balance of flavors – sour, sweet, and spicy – was impeccable, and the presentation was simply stunning. A Culinary Journey Worth Taking Khmer cuisine is more than just food; it’s a journey through Cambodia’s history and culture. It’s a celebration of flavors, from the bustling markets of Phnom Penh to the refined elegance of Malis Restaurant. Each dish tells a story, each flavor a piece of the Cambodian heritage. At Malis, we are committed to preserving this legacy and inviting you to explore the rich tapestry of Khmer cuisine. Whether you’re a seasoned food lover or a curious traveler, the culinary delights of Cambodia are sure to leave a lasting impression. So next time you find yourself in Phnom Penh or Siem Reap, take a moment to savor the flavors of Khmer cuisine. Let the aromas, tastes, and textures transport you to a world where tradition meets innovation, and every meal is a celebration of Cambodia’s culinary heritage.

The Timeless Craft of Bread and Baking

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Bread. It’s something most of us take for granted, yet it holds an incredible history, rich with tradition and innovation. From the simple flatbreads of our ancestors to the artisanal loaves of today, bread has been a staple in our lives, carrying with it stories, cultures, and memories. Let’s take a journey through the evolution of bread and discover the masters who have perfected this craft, while also highlighting how Khéma and Go Bakery continue this delicious tradition. A Slice of History Bread-making is an ancient art. Imagine the scene: thousands of years ago, a prehistoric family gathered around a fire, baking the first flatbreads with wild grains. These early bakers likely stumbled upon the magic of fermentation by accident. Fast forward to ancient Egypt, where someone left their dough out a little too long, only to find that the natural yeasts in the air had transformed it into a light, airy loaf. This discovery changed everything. Bread had leavened, and the possibilities were endless. The Medieval Bread Renaissance Jump ahead to the Middle Ages, and bread had firmly established itself as a dietary staple across Europe. Bakers began experimenting with different grains, and innovations in milling meant that flour production became more efficient. Picture bustling medieval towns with bakers’ guilds, each vying to produce the best bread. Rye and barley breads were common, and the aroma of freshly baked loaves wafted through the streets. Refined and Elegant: The Renaissance Period The Renaissance brought refinement to many arts, including baking. Bakers began to use more refined wheat flour, producing the white bread that became a status symbol among the elite. Imagine the elegant banquets where beautifully crafted loaves adorned the tables, each piece a testament to the baker’s skill and artistry. Industrial Changes and Modern Revival The Industrial Revolution brought about both progress and challenges for bread. Mass production made bread more accessible, but often at the cost of quality. Thankfully, artisanal bakers preserved traditional methods, ensuring the craft did not disappear. Today, we see a beautiful revival of artisanal bread-making, where quality and tradition are celebrated. Modern Masters of Bread Let’s talk about some modern bread legends. Lionel Poilâne, a name synonymous with Parisian bread, revolutionized the way we think about sourdough. His rustic, round loaves, baked in wood-fired ovens, are a sensory experience – the sight of the perfectly golden crust, the crackle as you slice into it, and the rich, tangy flavor that’s truly unforgettable. Then there’s Nancy Silverton, who introduced many Americans to the joys of artisanal bread through her La Brea Bakery in Los Angeles. Richard Bertinet, with his charming French accent and infectious enthusiasm, has taught countless people the joys of baking through his books and courses. His approach is both scientific and heartfelt, ensuring that every loaf is a masterpiece. Khéma and Go Bakery: Continuing the Tradition At Khéma and Go Bakery, we are proud to carry on the rich tradition of bread-making. Our bakers, inspired by legends like Poilâne, Silverton, and Bertinet, are dedicated to crafting bread that is both delicious and nourishing. We use the finest ingredients, sourced locally whenever possible, and employ time-honored techniques to ensure every loaf is perfect. Walking into Khéma early morning, the first thing you’ll notice is the intoxicating aroma of fresh bread baking. It’s warm, comforting, and inviting. Our shelves are lined with a variety of loaves – from the classic baguette with its crisp, golden crust to hearty whole grain breads packed with flavor and nutrients. Each bite tells a story of craftsmanship and care. At Go Bakery store, we believe in innovation without compromising on quality. Our bakers are constantly experimenting, bringing new and exciting flavors to our customers. Whether it’s a unique blend of spices or a new twist on a traditional recipe, we strive to keep our offerings fresh and exciting. Join Us on a Bread Adventure Bread is more than just food – it’s a connection to our past, a celebration of artistry, and a source of nourishment and joy. At Khéma and Go Bakery, we invite you to experience this tradition with us. Come in, smell the fresh bread, taste the love and care in every bite, and be a part of our story. Whether you’re enjoying a meal at Khéma or taking home a loaf from Go Bakery, you’re not just eating bread – you’re savoring a piece of history, crafted with passion and dedication. Join us in celebrating the timeless craft of bread and baking, and discover the difference that quality and tradition make.      

The Unsung Heroes of the Food and Beverage Industry: A Glimpse into Their Lives

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Walking into any bustling restaurant, you’re immediately enveloped by a symphony of sensory delights. The sizzle of pans, the rich aroma of spices, the clinking of glasses, and the hum of conversations form a vibrant tapestry that defines the food and beverage (F&B) industry. At the heart of this orchestrated chaos are the workers who bring our dining experiences to life. But who are these individuals, and what does their average profile look like? In Phnom Penh, Cambodia, the F&B industry is a cornerstone of the local economy, drawing in both locals and tourists alike. The typical F&B worker here is a study in resilience and adaptability. Take Sopheak, our executive chef at Topaz, one of Thalias’ flagship restaurants. Back in the day when he was Sous-Chef, starting his day before dawn, Sopheak meticulously prepped his ingredients, his hands moving with the practiced precision of someone who has honed his craft over years. The kitchen, though hot and often chaotic, is where he feels most alive. “Every dish we send out is a piece of art,” he says with a smile, wiping sweat from his brow. The average age of an F&B worker in Phnom Penh is around 28 years old, often juggling responsibilities at home and work. Many, like Sopheak, start in entry-level positions, driven by a passion for food and a desire to build a better life. The industry offers a unique blend of hard work and creative expression. For Sopheak, the path to becoming a Chef wasn’t easy. Long hours, often extending well into the night, are a norm. Yet, the sense of camaraderie among the staff, the shared victories of a successful dinner service, and the joy of seeing satisfied customers make it all worthwhile. Then there’s Eden Gnean the General Manager at Topaz. With a background in hospitality management, she brings a different set of skills to the table. Her day is a whirlwind of activity, from overseeing staff and ensuring seamless operations to engaging with guests. “It’s all about creating an experience,” she reflects. Her eyes light up as she recalls a particularly challenging night when a sudden downpour threatened to ruin an outdoor event. “We had to think on our feet, move everything indoors, and still deliver the perfect service. It’s these moments that test and build our character.” One common thread among F&B workers is their ability to thrive under pressure. The kitchen can be a high-stress environment, where the relentless pace leaves little room for error. Yet, amidst the clamor and heat, there’s a rhythm, almost like a dance, that the staff follows. It’s a testament to their training and dedication. The smell of freshly baked bread, the sound of a sizzling steak, the sight of a perfectly plated dish – these are the sensory rewards that make the effort worthwhile. Despite the demanding nature of the job, many workers find a sense of pride and accomplishment. For Seyha, a sommelier at Topaz, it’s about the passion for wine and the joy of sharing that with guests. “When I see someone’s face light up after tasting a wine I’ve recommended, it’s incredibly fulfilling,” he says. His expertise and dedication are evident in the careful selection and pairing of wines, enhancing the dining experience for each guest. The F&B industry in Phnom Penh is a vibrant tapestry woven from the stories of individuals like Sopheak, Eden, and Seyha. Their commitment, creativity, and resilience are what keep the wheels turning, often behind the scenes. As we enjoy our meals, it’s worth taking a moment to appreciate these unsung heroes who make every dining experience memorable. In conclusion, the average F&B worker is much more than a statistic. They are passionate individuals, each with a unique story, driven by a love for their craft and a desire to deliver exceptional experiences. Their journey is one of dedication and hard work, and their contribution to the industry is invaluable. At Thalias, we are proud to celebrate and support these remarkable individuals who bring our vision to life, day in and day out.

La Chaîne des Rôtisseurs: Upholding Culinary Excellence and Tradition

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Introduction The Chaîne des Rôtisseurs, a prestigious international gastronomic society, is dedicated to the promotion of fine dining and the preservation of culinary traditions. With a history dating back to 1248, it brings together professional chefs, restaurateurs, and food enthusiasts who share a passion for the culinary arts. Last night, the Baillage du Cambodge hosted a Gala Dinner at the exquisite Topaz restaurant, a testament to the society’s mission and values. The Mission and Values of La Chaîne des Rôtisseurs La Chaîne des Rôtisseurs is more than just a culinary organization; it is a fraternity of like-minded individuals who cherish the traditions of gastronomy and the art of good living. The society’s mission revolves around three core values: fraternity, excellence, and sharing. 1. Fraternity: La Chaîne fosters a sense of brotherhood among its members, creating a global network where friendships are formed over shared meals and culinary experiences. This camaraderie was palpable at the Topaz restaurant last night, as members and guests mingled, sharing stories and laughter, all bound by their mutual love for exceptional cuisine. 2. Excellence: The pursuit of excellence is at the heart of La Chaîne. This is reflected in the meticulous selection of ingredients, the precision of culinary techniques, and the artistry in presentation. The Gala Dinner at Topaz showcased this commitment, with each dish meticulously prepared to highlight the finest ingredients and culinary expertise. From the warm, creamy Tomme de Phnom Penh fondante à la truffe noire d’hiver to the harmonious blend of Gourmand Noisette dessert, every bite was a testament to the high standards upheld by La Chaîne. 3. Sharing: Sharing culinary knowledge and experiences is a cornerstone of La Chaîne. The society organizes numerous events, such as culinary competitions, wine tastings, and gala dinners, where members can exchange ideas and celebrate their passion for gastronomy. The Gala Dinner at Topaz was a perfect example of this, with each course paired thoughtfully with fine wines, such as the Domaine des Héritiers Louis Jadot and Baron Edmond de Rothschild Heritage, enhancing the overall dining experience. Le Baillage du Cambodge The Baillage du Cambodge, the Cambodian chapter of La Chaîne des Rôtisseurs, plays a vital role in promoting the society’s values within the local context. Established in the early 2000s, it has grown to become a vibrant community of culinary professionals and enthusiasts dedicated to celebrating and advancing the art of fine dining in Cambodia. A Personal Reflection As I entered Topaz restaurant last night, I was immediately struck by the elegance of the setting. The soft lighting, the beautifully arranged tables, and the warm ambiance set the stage for an unforgettable evening. The Gala Dinner was not just a meal; it was a journey through flavors and cultures, meticulously curated to celebrate the best of Cambodian and international cuisine. The highlight of the evening, for me, was the Filet de Wagyu Tajima rôti. The rich, buttery texture of the Wagyu, paired with the creamy Ratte potato purée and tender green asparagus, was a sensory delight. The red wine reduction infused with veal jus added depth to the flavors, making each bite a revelation. As I savored this dish, I couldn’t help but reflect on the dedication and passion that went into its creation, embodying the spirit of La Chaîne des Rôtisseurs. The Impact of the Gala Dinner The Gala Dinner at Topaz was more than just an evening of fine dining; it was a celebration of culinary artistry and the values that La Chaîne des Rôtisseurs holds dear. It was an opportunity for members to come together, to appreciate the skill and creativity of the chefs, and to reaffirm their commitment to the traditions of gastronomy. Conclusion In conclusion, the Gala Dinner hosted by the Baillage du Cambodge at Topaz restaurant was a resounding success, highlighting the mission and values of La Chaîne des Rôtisseurs. It was an evening filled with exceptional food, fine wines, and the warm camaraderie of fellow food enthusiasts. As we look forward to future events, the spirit of La Chaîne will continue to inspire and bring together those who share a passion for the culinary arts.

Welcome to Topaz TheCommune: A New Era of Fine Dining in Toul Kork

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Dive into a world where culinary dreams become a reality at Topaz TheCommune, nestled in the vibrant heart of TheCommune Toul Kork. As you step into our realm of sophistication, let the harmonious blend of elegance and charm envelop you. Our dining environment, adorned with soft, ambient lighting, exquisite décor, and the soothing serenades of background music, sets the stage for an unforgettable dining adventure. At Topaz TheCommune, our unwavering commitment to service excellence and culinary innovation ensures each plate not only meets but exceeds the pinnacle of gastronomy, inviting you on an unparalleled journey of flavors. Our Fine-Dining Sanctuaries Indulge in the pinnacle of luxury and privacy within our VIP rooms, meticulously crafted for those who seek an intimate and exclusive dining affair. Perfect for a romantic evening or a prestigious gathering, our VIP spaces promise to surpass your expectations with personalized services such as custom menus and exclusive butler service. Our wine cellar, a beacon for wine enthusiasts, houses a meticulously curated collection, featuring everything from timeless classics to hidden gems. This climate-controlled sanctuary not only preserves the integrity of our wines but also doubles as an intimate venue for tastings and wine-centric celebrations. Join us at Topaz TheCommune, where impeccable service, a mesmerizing ambiance, and culinary masterpieces converge to create truly extraordinary moments. Gourmet Delights  Begin a culinary expedition at Topaz TheCommune, where each dish is a testament to unique flavors and meticulous craftsmanship. Delight in our à la carte menu, a symphony of innovation and sophistication, or partake in our monthly business lunch—affordable luxury that reflects the cutting edge of culinary trends. For our plant-based guests, our vegetarian menu offers an array of fresh, inventive dishes designed to enchant. Complement your dining experience with a selection from our extensive wine collection, stored in our dedicated wine room, or savor a meticulously crafted cocktail. Every offering at Topaz TheCommune is born from a relentless pursuit of excellence and a profound passion for culinary delight. Engage with Us Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here Reserve Your Table at Topaz TheCommune: Experience fine dining redefined. Make a Reservation with ease and discover instant booking perks. Discover More: For a deeper dive into our culinary universe. Visit Our Website Enhancements for an Unforgettable Experience By infusing the article with detailed descriptions, highlighting unique features, and streamlining calls to action, we aim to captivate the reader’s imagination and entice them to experience the luxury and innovation that Topaz TheCommune offers. Every element, from the VIP rooms’ exclusive services to the carefully selected wine collection and the gourmet delights, has been thoughtfully designed to ensure an extraordinary dining experience. Join us and embark on a journey that transcends the ordinary, marking the beginning of a new era in fine dining in Toul Kork.

Thalias Group Unveils “Le Bleu de Prek Leap”

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Pioneering the Cheese Movement in Cambodia In a remarkable culinary, Thalias Group takes immense pleasure in introducing “Le Bleu de Prek Leap,” a pioneering product that marks a new dawn for the Cambodian dairy industry. Charting New Territories in Cambodian Cuisine Historically, the art of cheese-making may not be synonymous with Cambodian culinary practices, but THALIAS  is changing that narrative. With the introduction of “Le Bleu de Prek Leap,” we are not only diversifying the local palate but also creating a sustainable and innovative future for Cambodian dairy. Crafting a local delicacy with global appeal : Supporting Local Dairy Farms: Our commitment lies in bolstering the Cambodian dairy industry, providing a platform for local farmers to thrive. Reducing Dependency on Imports: By creating a locally crafted product, we are taking a significant step towards reducing the reliance on imported cheeses, ensuring food security and freshness. Innovating with Cambodian Flair: “Le Bleu de Prek Leap” is more than cheese; it’s the embodiment of innovation, crafted with a unique Cambodian flair that is waiting to be discovered globally. A Vision for Culinary Sustainability Thalias is steadfast in its vision to nurture the local dairy sector. With every slice of “Le Bleu de Prek Leap,” we are paving the way for a future where Cambodian-made products stand tall amidst imported alternatives. Embracing the Locally Crafted Excellence We invite you to join us on this gastronomic voyage, one that promises to tantalize your taste buds and introduce you to the unparalleled potential of Cambodian dairy craftsmanship. Be a part of this groundbreaking journey with Thalias. Come savor the richness of “Le Bleu de prek Leap” and support local artisans and farmers. Let’s celebrate the innovation that Thalias is infusing into Cambodian cuisine and raise a toast to the locally, globally loved ‘Le bleu de Prek Leap”, a cheese that’s truly Cambodian at heart. We are experiencing the revolution in Cambodian cheese-making with Thalias and Topaz – where tradition meets innovation. Subscribe to Thalias Newsletter : https://thalias.com.kh/email-signup For reservation : https://topaz.thalias.com.kh/reservation