He’s back! After already delivering two wonderful evenings for Phnom Penh’s food lovers, Guy Lassausaie is coming back for another spectacular celebration of fine food, fine wines and fine company. The Michelin-starred chef, and winner of Meilleur Ouvrier de France (“Best Craftsman of France”) in 1993, has pulled out all the stops and created another show-stopping eight-course Dine with the Stars menu, entirely for your pleasure on Thursday March 19.
Guy, who was born into cooking, literally born in the building in which his own restaurant now flourishes in Chasselay, Lyon. Here he is celebrated for his talent for brining together classicism and modernity, quality and conviviality.
For Guy, coming back to Cambodia for a third time is a chance to build on the relationships he has already made and to discover more about Cambodia’s local ingredients and dishes. As he always does, he will of course be spending several days training the Topaz team during his time here.
“At Topaz, I really enjoy the enduring exchange with the team, and the opportunity to share my knowledge with professionals who are attentive and engaged”, he says. It is also a huge pleasure for him to meet new people, and affirm the friendships he has already made, “especially with the Darc family,” he adds.
This time, the flavours of the sea reign supreme for the opening part of the meal which extends to four courses. Here you’ll find the briny sensations of oyster, Mekong river prawn, scallop and red mullet offset with vibrant flavours from around the globe including Espelette pepper from the southwest of France, Mizuna mustard from Japan, passion fruit, ginger, lime tea and much more as well as the earthier flavours of lomo iberico, white asparagus and truffle.
The main course brings us a savoury taste land and air, with roasted pigeon breast, buckwheat, chickpeas and sesame, a confit of pigeon thighs and Brussels sprouts stuffed with back bacon. For the finale, Guy has created a two-part dessert that bursts with the sparkling flavours of clementine, apple, cider and grapefruit. You can find out more by checking out the menu below.
Reservations strongly recommended. Please call: 015 821 888, or book via our direct link here.
Dine with the Stars – March, Thursday 19, 2020
Set menu $125 net / Menu with wine pairing $190 net
AMUSE BOUCHE
Huître spéciale d’Isigny en gelée, crème de topinambour,
lomo ibérique, confit de citron et mizuna
Jellied Isigny osyter with Jerusalem artichoke cream, lomo iberico,
candied lemon and mizuna
Hugel Gentil Alsace 2017
PATIENCE
Demoiselle du Mékong au piment d’Espelette,
jus de carotte vanille et gingembre au fruit de la passion
Mekong river prawn with Espelette pepper floating on a carrot, vanilla and ginger jus with passion fruit
Georges Dubœuf Pouilly-Fuissé 2014
ENTRÉE
Noix de Saint-Jacques au beurre noisette, morille jumbo farcie et asperge fraîche
Brown butter scallops with stuffed jumbo morel and white asparagus
Georges Dubœuf Pouilly-Fuissé 2014
LA MARÉE
Filet de rouget en demi-deuil, épeautre de céleri et truffes,
et bouillon de céleri à l’huile de noisette
Truffled fillet of red mullet, celery and truffle spelt
with celeriac broth drizzled with hazelnut oil
Château Maucoil, Trésor des Papes 2013
PAUSE SURPRISE
Granité de Beaujolais à l’infusion de tilleul
Beaujolais granita with a lime tea infusion
LA VOLAILLE
Poitrine de pigeon rôti et crêpe de sarrasin, purée de pois chiches au sésame
et cuisses confites, choux de Bruxelles farcis
Roasted pigeon breast with buckwheat crepe, chickpea purée with sesame, confit of pigeon thighs and stuffed Brussels sprouts
Château d’Archambeau Graves 2017
PRÉ-DESSERT
Marmelade de pomme et clémentine, sorbet au cidre
Apple and clementine marmalade with a cider sorbet
Domaine Labranche Laffont, Pacherenc du Vic-Bilh Doux 2017
DESSERT
Sablé pamplemousse rose, crémeux pomelos au basilic,
confit et sorbet pamplemousse
Pink grapefruit shortbread, pomelo cream, and grapefruit sorbet with candied grapefruit
Domaine Labranche Laffont, Pacherenc du Vic-Bilh Doux 2017
