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Thalias guest: Florian Bohême, Malis Phnom Penh, “perfect for my customers from abroad”

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This month, the Thalias team extended a welcome to Florian Bohême, a “Conseiller des Français de l’étranger” (1), who is also a prominent figure in the hotel and restaurant industry in Cambodia ; he is the CEO of a consultancy and training firm specialising in this field.  Mr Bohême relocated to Cambodia in 2014, marking the conclusion of a 10-year tenure as an aide to elected officials. His final role in France was as Head of Cabinet for the Minister for the Francophonie. Mr. Bohême selected Cambodia “for its numerous advantages, including the country’s status as the only Southeast Asian nation where foreign investors can contribute 100% of their company’s capital, thanks to a law that facilitates foreign investment. Furthermore, Cambodia has experienced a minimum annual growth rate of 5% for over a decade, in stark contrast to Europe”. Mr. Florian Bohême comes from a family of retailers and, after completing his studies, began his professional career in the hotel and restaurant business. Currently, in Cambodia, he runs a consultancy firm specialising in food and beverage, hospitality and tourism, and works with and supports local investors.  The Malis Phnom Penh is a restaurant with which this industry professional is already familiar. Indeed, he states that it is a preferred venue for his business lunches when welcoming foreign clients as part of his activities.  “In my view, Malis is one of the two best restaurants for experiencing Khmer cuisine,” he states.  “I appreciate the tranquil ambiance, featuring a serene setting brimming with greenery and a magnificent pond teeming with lotuses, water lilies, and fish. It offers a truly relaxing experience. It is also one of the reasons why I invite my external customers, who wish to experience the best of local cuisine.  When asked about this new business lunch formula, the Frenchman revealed: The menu is notably generous, featuring the flagship dishes of Khmer gastronomy, which I find particularly appealing. However, following this tasting session, I would be inclined to select the starter, the M’chou-style chicken, as my first preference.  The next item on the menu that I sampled was the sour chicken soup. This was prepared using a broth seasoned with lemongrass, a variety of lemons and filled with pieces of fresh chicken and mushrooms. The combination of flavours was subtle and perfectly balanced, resulting in a dish that was simply delicious.  Nota The role of the Councillors for French Nationals Abroad (formerly Consular Councillors) is to serve as the local elected representatives for French nationals living abroad, providing support and representation within French diplomatic missions overseas.  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   

Khéma: Raclette Party a success

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On 20 August, the raclette party at Khéma La Poste filled the room with warmth, good spirits and the irresistible aroma of melting cheese.   What makes Khéma’s raclette so special? The cheesemakers at Thalias make it themselves from fresh whole milk sourced directly from local dairy farms in Phnom Penh. It’s a long and laborious process that ensures the best flavours and textures while supporting local producers.    Raclette cheese is traditionally eaten with boiled potatoes, cornichons, and lots of charcuterie, so it’s no wonder that Khéma is the perfect restaurant to welcome such a celebration of the raclette. With his large range of charcuterie, Khéma is certainly the best place to be for a truly and unique raclette experience.  Raclette? did you know?  Raclette is a very popular original dish in Europe, especially in the Swiss Alps. It is in this region that raclette is said to have first appeared. In the past, Swiss shepherds in the French-speaking region of Valais needed to bring food to the Alps that was relatively cheap and wouldn’t go bad in the hot summer months. So they brought cheese and potatoes. One day, while they were preparing lunch and the potatoes were roasting in the fire, a large piece of cheese lay by the fire. When it began to melt, the shepherds took the cheese and scraped it over the boiled potatoes. It was a satisfying, nutritious and tasty experience.  This is how raclette was born.  Next  Another raclette evening is coming soon to Khéma Pasteur on Tuesday 03 September 2024. Who’s ready for an evening of deliciously melted cheese, good company and a culinary experience that celebrates the best of Cambodia’s local produce?  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   

Malis & Chamroeun Pok: Beautiful days return for the finest Cambodian cuisine

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It has been two years since our last interview with Chamroeun Pok, General Manager of the renowned Malis restaurant in Phnom Penh. Following the challenges posed by the pandemic and the unpredictability of the recovery period, Ms Pok is once again optimistic as she and her team spearhead the restaurant’s return to a path of success. However, her vision extends beyond this point. The manager of Malis Phnom Penh looks on with delight as a busload of tourists disembarks, eager to experience the wonders of Khmer cuisine in this truly unique setting, brimming with greenery, freshness, and Buddhist serenity. As they take their seats in one of the establishment’s air-conditioned rooms, a few snatches of conversation can be heard, in Chinese, Vietnamese and even in French. These lucky few are among the many privileged guests of the restaurant’s partner travel agencies. In fact, even though the influx of local and expat customers is following a slightly slower trend, the restaurant is seeing its business flourish as the sun comes out. “We’re delighted to say that our regular clientele, Cambodians and expatriates, are still coming in, and we’re optimistic that we’ll reach our goal numbers soon. I’m excited to approach travel agencies that organise tailor-made holidays so that they include Malis in their gastronomic stopover! “It’s working! Our customers are delighted with their experience and the feedback is very positive,” she says, pointing out that Malis is still seen as the most famous local restaurant in terms of Khmer gastronomy. Todate, two or three groups of 60 to 70 customers from these agencies visit the restaurant two or three times a month, not forgetting the groups of Mekong cruise passengers from Vietnam who also make Malis Phnom Penh their favourite gastronomic stop-off. “They have very high standards and they love what we do,” Ms Pok explains. When it comes to the local clientele, she is eager to highlight that they are not being overlooked in favour of tourists. She believes that Malis shouldn’t rely solely on tourists because of its seasonal nature. “With the help of my dedicated team, I love coming up with new products and services to delight our wonderful local customers. This is really important! We’ve just launched an initial business lunch formula that’s already proving a huge success, and I’m excited to extend it to several other menus very soon! Don’t forget that Malis Phnom Penh is also in a fantastic location, making it the perfect place for business lunches,” she says, also mentioning that this formula is a huge hit with a number of Chinese businessmen, and that Malis also offers tailor-made services for various events. “The entire restaurant will soon be reserved for a major event, and I’m absolutely thrilled! I’m absolutely thrilled, but not at all surprised! Not only do we have an excellent reputation when it comes to gastronomy, but we also have an exceptional setting that’s virtually unique in the capital. I’m also thrilled to share that thanks to our rigorous training, our restaurant and kitchen teams are becoming more efficient by the day. They’re ready to take on any type of event ”.   The first option of this business lunch- available daily from 11am to 1.30pm – features pork kebabs and chicken à la M’chou as starters. And now for something really special! The main course will be fish amok, prahok ktis prawns and wok-fried aubergine, served with steamed jasmine rice. And to finish off this amazing meal, the client will get to enjoy a dessert of 100% Cambodian green beans. The second option is just as delicious, it includes Takeo sausages and moringa soup as starters. And then, to finish off this menu, an amok fish and steamed chicken curry, followed by a delicious corn-based dessert. Ms Pok is always keen to hear what her customers think, so she regularly asks for their opinions, needs and impressions on both the business menus and the traditional menu. She wholeheartedly believes that this dialogue is essential, as it is part of the quality of the welcome and allows her to gather suggestions and opinions that will help to improve things – and she is always excited to hear them. As waitresses prepare to set the tables in the early afternoon, Chamroeun points out that the day is set up early because, she says with a smile, “We have a big reservation this evening!” When asked if the General Manager of Malis Phnom Penh is a happy restaurateur, she replies with a big, bright smile: “I’m really happy with how things are going, but I’m always looking for ways to do even better. In our profession, there’s always room for improvement, and that’s what motivates me.”   The latest TripAdvisor review of Malis Phnom Penh (client: Singapore) is a testament to the excellence of this restaurant. It says: “Le Malis, authentic Khmer cuisine not to be missed! The food is tasty, the restaurant is well located and the atmosphere is warm”. It’s simple, but it says it all. 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

The beautiful smiles of the Malis

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A landmark restaurant for authentic Khmer cuisine in Phnom Penh and Siem Reap, the Malis is not only a culinary destination and a privileged place to discover the delicate and fragrant flavours of Cambodian cuisine, whose traditional recipes have been brought up by Master Chef Luu Meng.  Malis is also a place of smiles. Those famous Khmer smiles that add that little something extra to the welcome extended by the young team at this temple of Cambodian cuisine. During your visit, you’ll be greeted with plenty of smiles, reminding you that you’re not just discovering or rediscovering Khmer cuisine, but also that you’re most definitely welcome.    And the best part is, you’ll find those same smiles in the kitchen too! They are the ones who prepare the most amazing amoks and prahok fish dishes, m’chou prey and royal mak mee, and dozens of other incredible Khmer recipes.  In these times, which are not always easy, taking a gastronomic break in one of the capital’s best restaurants should be a special moment of relaxation, good humour and a smile!  The Malis restaurant burst onto the scene in Phnom Penh in 2004, born from the passion of its creators to bring Khmer cuisine back to its former glory. After the challenging period of 1975-1979, when traditional recipes were sadly lost, the Malis team was determined to bring them back. Malis is perfectly located in the heart of Phnom Penh, just a few steps from the Independence Monument. Clients can choose to dine al fresco in a tropical garden, surrounded by ponds, frangipani trees and a giant Buddha statue or can dine indoors in the comfort of air-conditioned rooms.  Le Malis is open for breakfast, lunch and dinner. It’s even possible to book private rooms for business lunches or other special events.  Reserve a tableSubscribe 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   

Siena & Legends: Other flavours of Tuscany, Peposo Impruneta with polenta

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Peposo Impruneta is an Italian dish that’s both generous and mouth-watering. It’s a beef stew cooked very slowly in Chianti, served with polenta and thyme-flavoured vegetables.  The Italian dish on offer at the Siena restaurant in Phnom Penh represents a novel gastronomic experience, encompassing a plethora of exquisite flavours and a fascinating historical background. In this instance, our objective is to identify one of the most emblematic recipes of Tuscan cuisine. This dish is characterised by a simplicity of combination and a richness of flavour. Furthermore, it has its origins in the world of farming. Even today, many of its typical dishes are prepared in accordance with recipes that have been handed down from generation to generation. One of the most renowned and highly regarded Tuscan specialities is the celebrated peposo, a distinctive stew originating from Impruneta, a small town renowned for its terracotta production and whose tradition dates back to the Middle Ages.  Additionally, the dish is referred to as “alla fornacina” or “dell’Impruneta,” and its name is derived from the Italian word “pepe,” meaning “black pepper,” as the original recipe incorporates a substantial quantity of whole peppercorns.  The traditional recipe is relatively simple in its composition, comprising a limited number of ingredients. The dish is composed of Tuscan beef, Chianti wine, salt, garlic cloves and, as the name suggests, a generous dose of pepper. Although Siena has innovated the recipe with a few personal touches, the real secret of its exceptional flavour lies in the cooking process. The meat is left to cook slowly for at least four hours, until it is extremely tender. The clay in which the meat is cooked also plays an essential role in the preparation of this particularly appetising dish. Legend  Peposo owes much of its fame to the Italian Renaissance architect Filippo Brunelleschi (1377–1446). According to legend, the dome of the Florentine cathedral of Santa Maria del Fiore was constructed almost entirely by fornacini (furnace workers) from Impruneta. These workers prepared their lunch by placing their cuts of beef in traditional clay pots with red wine and black peppercorns. Subsequently, the pots were left at the entrance to the kilns for several hours while the bricks were fired internally. It was Brunelleschi who, upon sampling the dish, determined that the fornacini should be provided with pepper and spices to enhance the flavour of the meat, thereby originating the initial iterations of peposo.     An alternative account suggests that when the workers proceeded to taverns for their midday repast, they returned to their duties somewhat inebriated, thereby squandering valuable time. Brunelleschi’s solution emerged during his visit to the Impruneta kilns. He thus resolved to construct two rooms on the adjacent scaffolding in the vicinity of the dome. In these rooms, the workers were able to consume their meals without having to undertake the arduous journey to and from the ground. Subsequently, the sagacious architect expanded his orders from Impruneta to include peposo, in addition to the usual provisions of bricks. The entire consignment was then elevated by winch to the builders’ newly constructed kitchens.  Polenta  Polenta is a dish originating from Northern Italy, prepared from crushed maize. When freshly prepared, polenta exhibits a soft and creamy texture, reminiscent of porridge. Polenta is regarded as one of the earliest known recipes, with evidence of its use dating back to the ancient Sumerians. These were the people of southern Mesopotamia whose civilisation flourished between 4100 and 1750 BC.  Enjoy this delicious meal at Siena Restaurant 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 & Arts : Behind the impressive metal OX

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In addition to being esteemed for its exquisite cuisine, the Topaz restaurant in Phnom Penh is also celebrated for its elegant ambience. Of notable mention is the establishment’s gardens, where an impressive statue of a bull, crafted from recycled metal, commands attention.  The AKs in the art of peace  Vanndy Ou (born 1977, Kandal province) studied at the Royal University of Fine Arts, graduating with a degree in sculpture in 2005. From 2003 to 2005, he was an integral member of the Peace Art Project Cambodia, an initiative in which he acquired expertise in metalwork and employed AK-47s to transform them into sculptures symbolising peace. These distinctive sculptures ingeniously transform the famous assault rifle into representations of Cambodia’s traditional emblem, the elephant, a creature of such monumental importance in the construction of Angkor Wat. Subsequent to his involvement with the Peace Art Project Cambodia, Vanndy made contributions to a number of other initiatives, including the creation of a compelling Naga monument crafted from small arms.He then broadened his artistic scope by studying contemporary stone sculpture with Krousar Selapak, a dynamic collective of artists colloquially known as the “art family”. However, in 2009, with the support of restorers and government bodies, he resumed his artistic activities, focusing on the production of larger, more impressive sculptures. Subsequently, his innovative sculptures, crafted from scrap metal, have been showcased in a multitude of venues, garnering admiration and acclaim. One of Vanndy’s most notable achievements was the sale of his impressive statue of an ox you can see in Topaz gardens. In reflecting on this accomplishment, he offers gratitude to those who have not only acquired his work but also facilitated its promotion:  “ It is not a common occurrence for an artist’s creation to be situated in a distinguished location. I am gratified by this recognition.”  In addition, Mr Vanndy draws attention to a notable project comprising a 6-metre-high, 5-tonne statue of the Goddess of Peace and Development, situated in Battambang and crafted from recycled military materials. Additionally, he highlights the presence of a substantial copper statue, exceeding two metres in height, in Sihanoukville. He expresses gratitude for the substantial support he has received from business leaders and government officials who appreciate and encourage the promotion of Cambodian art, particularly his unique approach to using recycled materials. “Many individuals who have observed my previous endeavours, such as the ox sculptures, have expressed interest and even commissioned additional pieces because they appreciate the art,” he states.  In addition to his recent Hanuman sculptures, Vanndy has set his sights on a new creation linked to Khmer martial arts. This forthcoming piece, a robust Khmer boxer standing over two metres tall, will continue his unique approach of fashioning striking sculptures from recycled metal.  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   

Thalias & Vins : World wines that pair well with Khmer cuisine

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We’ve already featured some wines in our columns, mainly Grands Crus from France and Europe, regions so renowned for the exceptional quality of their grape varieties. But there are other wines that are quite popular, though not necessarily at the top of the world’s list.  When we asked the manager of Malis Phnom Penh, Chamrouen Pok, which wines were most popular in her restaurant, she mentioned without hesitation the white wines produced in South Africa, Chile, Argentina, Italy, New Zealand and the USA… The reason is quite simply that these countries produce wines that offer good value for money and, according to Ms Pok, go well with the distinctive flavours of Khmer cuisine. Among her favourites, Ms Pok does not hesitate to mention the Argento Chardonnay Reserva (2020), a white wine produced at the foot of the Andes, between 900 and 1,000 metres above sea level, on land rich in clay and limestone.  “It’s a balanced, simple, smooth wine with a refreshing taste and subtle notes of fruit, citrus and a hint of wood,” she says, explaining that it’s ideal for lunch because of its freshness and the fact that it’s fairly easy to drink.  How can Argentina, a country best known for its meat and folklore, successfully sell wines halfway around the world in such a different country? According to winemakers, Argentina’s Chardonnay wines are among the country’s most popular white wines, but they have gained a solid reputation around the world. There has been something of a revolution in recent decades to find new places to grow grapes, including extreme locations in the mountains. Argentina is blessed with altitude and sunshine, and wines made from grapes grown at high altitudes have delicious citrus and mineral flavours.  Overall, wine lovers say, “2020 Argento Chardonnay Reserva is a fantastic choice for anyone looking for a smooth, easy-drinking wine”.  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      

Thalias & Event: Topaz sublimes the flavours of the sea in Kampot

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In a spectacular first, the Topaz restaurant has joined forces in July with the esteemed Amber Hotel in Kampot to present a truly unforgettable culinary journey. The evening’s menu, crafted with meticulous care by Chef Sopheak Pov and his talented team, was nothing short of spectacular.  French savoir-faire meets the richness of Cambodia’s coastal treasures  From the very first bite, it’s clear that Chef Sopheak Pov, sommelier Sokmean Sun and Topaz manager Eden Gnean have poured their hearts and souls into this culinary masterpiece.  A mouth-watering selection of unique dishes inspired by the tasty products of the Cambodian coast, offering the perfect balance between the freshness of the fish and seafood, the unique flavor of the Plantation’s Kampot pepper and the refined wines of Celliers d’Asie.   The evening kicked off with an incredible amuse-bouche of seared tuna in a crust, melting to perfection and perfectly enhanced by the unique Kampot pepper. A preamble accompanied by a magnificent Champagne from Reims (Champagne Taittinger Brut Réserve NV Golden Edition, Reims, France).  The dinner went on with a delicious Kep crab served with avocado and citrus fruit, topped with a Kampot pepper vinaigrette and paired with a Sauvignon Blanc (2022 Clos Henri, Organic Sauvignon Blanc, Wairou Valley, Marlborough, New Zealand). The rich, exceptional taste of the crab meat was enhanced by the extreme finesse of the wine, creating an unforgettable taste sensation.  Next, our taste buds were treated to something truly special – a scallop that drew rapturous applause from our guests! The flavors of the Kampot black pepper and the lemon beurre blanc were simply divine, and it wasn’t long before many were eager to applaud this simple but perfectly composed dish, which was above all perfect in its cooking. A truly delicious escapade, accompanied by a divine 2021 Chardonnay (2021 Domaine Laroche, Chablis, Cuvée Saint Martin, Burgundy, France, Chardonnay).   The menu was full of surprises! It even featured a Normandy specialty, a trou normand with a zesty lemon and vodka sorbet.   And then came the star dish of the evening: a mouth-watering bouillabaisse from Kampot! This incredible dish is simmered with Kampot pepper and served with the famous rouille sauce. For a dish that is typically Mediterranean and “sacred” in some way, the kitchen team did a fantastic job of bringing this emblematic dish from the south of France to the table.  The quality and freshness of the fish and seafood selected, such as snapper, grouper, red mullet and sea bass, the abundance of seafood, squid, prawns and mussels, all enhanced by notes of galanga, lemongrass and orange, enabled the guests to discover an authentic “Cambodian bouillabaisse” that was a perfect success, bursting with the flavors of the South Seas – it was a truly magnificent dish. And the perfect accompaniment to this incredible meal was a New Zealand Pinot Noir, selected by the talented sommelier Sokmean Sun.  The filet mignon Rossini, the second main course served with truffle mashed potatoes and sautéed spinach, this time with a Kampot green pepper sauce, was another showstopper. The meat was melt-in-the-mouth tender, cooked to perfection, and the combination of flavors was simply divine. It was a true culinary masterpiece, paired perfectly with a Château Mont Redon Châteauneuf-du-Pape 2020.  In the middle of the evening, each table was treated to a special appearance by the incredible Chef Sopheak Pov! He took the time to cut up the delicious homemade Khmer cheeses (Topaz), including the Tomme orange, Tomme de Phnom Penh, a unique Gorgonzola-style Khmer bleu and a creamy Cambodian Camembert.   The evening’s culinary journey reached its magnificent finale with two desserts that were as imaginative as they were tasty. The first was a durian soufflé with a caramel sauce that softened the unique taste of this famous Khmer fruit, while the second was a mango tartlet with a generous coconut ice cream, paired with a sparkling Italian wine: Banfi, Vigne Regali ‘Rosa Regale’ Spumante 2021, Brochetto d’Acqui DOCG, Italy.  And finally, guests were treated to an amazing selection of mignardises paired with different spirits! Guests could enjoy a wonderful selection of fine spirits. Let’s start with the exquisite Calvados from Normandy. Or perhaps some would like to try the Château du Breuil fine, Bas-Armagnac, Darroze ‘Les Grands Assemblages’, or the Trimbach Poire William, all from the Alsace region of France. And for those with a sweet tooth, they had the Luxardo Amaretto Italiano di Sachira liqueur from Italy.   Chef Sopheak has done it again. His first experience in Kampot has left the teams and the guests all astonished with his tasty dishes combining seafood, French influences and Kampot specialities.  “I was absolutely thrilled with all the wonderful comments about the dinner as I went from table to table cutting the cheese. This event was a huge success! We had the amazing opportunity to work with different teams and find the perfect balance between French-style gastronomy and local products. “I was also really proud to be able to offer our delicious, homemade cheese,” he said.  He was absolutely thrilled to have taken part in such a fantastic dinner and was already looking forward to repeating the experience: “I can’t wait to offer this kind of event again and I know we’ll do even better next time.’ I’m already looking forward to the next event! We’re thrilled to announce that we plan to offer this type of dinner three or four times a year in different towns in Cambodia!”  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   

Interview & Talent of Thalias: Noeun Sreyroth, the family spirit in Malis

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Noeun Sreyroth, originally from the province of Tboung Khmum, trained in the hotel industry at the Paul Dubrule school before coming to work in Phnom Penh four years ago. After spending a few months at the Topaz restaurant in Phnom Penh, Sreyroth is now assistant manager of Malis Phnom Penh. In this interview, the young Cambodian tells us why she chose this profession and why she is pursuing her career with the Thalias group.  Interview  Who is Noeun Sreyroth? My name is Noeun Sreyroth. I am a native of the Cambodian province of Tboung Khmum and I undertook my studies in hotel management at the Paul Dubrule School.  Please describe your career trajectory I relocated to Phnom Penh approximately four years ago. I commenced my career at the Topaz restaurant, where I worked for a period of three years. I subsequently joined the Malis approximately seven months ago. What factors influenced your decision to pursue this career path? I have a profound interest in the field of hospitality. My objective is to demonstrate to visitors to Cambodia that hospitality is a fundamental aspect of the local culture.  Please describe your role at the Malis restaurant I am an assistant manager, which entails greeting customers and welcoming them to the restaurant and table. I then take orders from customers or assist them in placing their orders. I subsequently provide service and check the bill. Furthermore, I inquire as to the customer’s level of satisfaction with the welcome, the food, and the beverages. Furthermore, I inquire about their perceptions of the Malis and its menu, as well as the quality of the service.   Please tell us about the aspects of your job that you find most rewarding The staff at Malis interact frequently and openly with one another, sharing insights and experiences related to various aspects of the service. Additionally, the Thalias Group places a significant emphasis on training, which facilitates the enhancement of professional skills.  To what extent are you satisfied with your employment at Malis? I consider myself fortunate to be engaged in this collective endeavour.  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     

Sommelier’s corner: Château Brun Despagne by Sok Kanthei of Khéma

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Always friendly and thoughtful, the director of Khéma La Poste, Sok Kanthei, who is also a certified sommelier, agrees to talk to us about one of her favorite wines: Château Brun Despagne – Prestige (2015).  Tell us a little about this wine, how do you know it?  Château Brun Despagne is a wine produced in Bordeaux, a region that is well known in France, and not only in France as most Cambodians are also familiar with this famous wine region. This wine has a medium body and is made from a blend of grape varieties, with 80% Merlot and 20% Cabernet. According to the winemaker, the wine is made from a rigorous selection of the best fruit and follows a very meticulous harvesting process, with grapes hand-picked from old, low-yielding vines. The wine is then aged in oak barrels for 12 months, giving it a characteristic bouquet of silky plums and blackberries, culminating in a surprisingly dense and well-structured finish.  With what food do you enjoy it?  This wine has a very pronounced aroma with notes of black fruits and blackberries. For me it goes well with a good rack of lamb cooked to medium-rare. You can also serve it with a hearty dish like cassoulet or beef steak.  With cold cuts? Yes, but it should be a full-flavored charcuterie such as Bayonne ham, chorizo, or salami.  Can it be combined with Khmer food?  With the same strong flavour in mind, it can be served with Amok fish. It can also be served in a Khmer salad with marinated beef. In general, it goes very well with all meat dishes, so what’s true for cooking in general is also true for our typical Khmer meat courses.  Is it one of your favorite wines and why?  Simply because I prefer the taste of red wine to that of white or rosé. Personally, white and rosé wines are more ‘welcome’ or aperitif wines, whereas red wine, in my opinion, has much more consistency and brings a real plus to the tasting of a dish. Finally, I like fruity notes and find that they come through much more in a good red wine. But that’s just my personal opinion (smile). About the vineyard Château Brun Despagne has been owned by the Querre family since 1986. The 10 hectare vineyard is located a few kilometres as the crow flies from the vineyards of Saint-Emilion, on the left bank of the Dordogne, at the gateway to the Entre-deux-Mers region. This very old estate belonged to Maurice Despagne, founder of the Cave coopérative de Génissac and grandfather of the current owners, at the beginning of the 20th century.  The 10 hectare vineyard is located in Génissac, south of Saint-Emilion, in the heart of the Bordeaux Supérieur appellation. The soil is predominantly sand and gravel and benefits from natural drainage and exceptional sunshine. Since 1986, the vintages have been of consistent quality, recognised by the world’s leading wine critics and rewarded on numerous occasions.  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