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.
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