Prepare for a spectacular evening of exquisite, bright, vibrant flavours like you’ve never experienced before as we proudly welcome Chef Philippe Girardon for the latest instalment of Les Étoiles Michelin du Topaz this October 18. Chef Girardon is a Michelin starred chef and founder of the renowned Domaine de Clairefontaine at Chonas l’Amballan, on the left bank of the Rhône to the south of Lyon. He is widely hailed as one of France’s most exciting, and exacting, chefs.

Trained in some of France’s and England’s most renowned kitchens, including La Pyramide, the home of Fernand Point, the grandfather of modern French cuisine, The Waterside Inn in England which was founded by Michel and Albert Roux, and l’Oasis, the home of Louis Outhier, one of the most highly decorated and influential chefs of his time whose name ranks alongside the likes of Bocuse, Guérard and the Troisgros brothers.

Chef Girardon is driven by a passion for seasonal, locally sourced produce and indeed many of his ingredients come directly from his own gardens. He has held his Michelin star for 25 years and in 1997 won France’s most highly coveted prize as one of the Meilleur Ouvriers de France (one of the best craftsmen in France).

Chef Girardon will arrive a few days early to train our team in the preparation of his dishes, and also to pass on some of his own hard-won skills, knowledge and inspirations. As with all previous visiting chefs, this is a huge part of how we ensure that the team at Topaz is one of the most modern and highly skilled in Phnom Penh.

He has created a menu for Topaz’s diners that reflects his refined, simple, generous and honest style. The flavours are clean and bold, the detailing exquisite, the presentation divine. This is absolutely not an evening to be missed. For a taste of what’s to come, take a look at the menu below…

Tickets for the seven-course meal are $115, or $155 including the carefully selected wine pairings. You can reserve your place now by emailing: reservation-topaz@thaliashospitality.com, or call us on 015 821 888.

We look forward to seeing you there!

Les Étoilés du Topaz – Chef PHILIPPE GIRARDON *

MENU 18 OCTOBER, 2018

PATIENCE
Oeuf de Caille poché, mousse de vieux comté
Poached quail’s egg on a tangy mature Comté cheese mousse embellished with radish and pickled shimeji mushroom
– Joseph Drohin – Laforêt- Bourgogne 2015 –

ENTREE
Cannelloni de tourteau, avocat, concombre et pamplemousse
Rock crab cannelloni on a silken swirl of avocado mousse adorned with a refreshing pink grapefruit, cucumber and micro-herb salad
– Joseph Drohin – Laforêt- Bourgogne 2015 –

POISSON
Filet de Saint-Pierre sauce Château-Chalon
Lightly pan-seared fillet of John Dory with a Château Chalon sauce and a soft, lemony crown of tapioca pearls and wood sorrel leaves
– Hugel Gentil Alsace 2016 –

PAUSE SURPRISE
Fraicheur des Grands Som
A cooling interlude from the Alpine Grand Som with a fig leaf sorbet, star anise granita perfected with Chartreuse liqueur

VIANDE
Croustilles de Pigeon et foie-gras, purée de pomme de terre et jeunes legumes, jus de la volaille au vin de griotte
Wild pigeon, foie gras and black truffle in a green cabbage ballotine served with glazed seasonal mini-vegetables, potato purée and a wild pigeon and griotte cherry jus
– Joseph Drouhin, Beaune Champimonts, Premier Cru 2008 –

PRE-DESSERT
Le Jardin des Hespérides
Inspired by the golden-lit graces of Greek mythology, a citric symphony topped with almond crumble and hibiscus coulis
– Domaine Labranche Laffont Pacherenc 2015 –

DESSERT
Le chocolat Manaji, la liqueur de la grande Chartreuse et la verveine du jardin
Manajri chocolate, verbena and Chartreuse liqueur
– Domaine Labranche Laffont Pacherenc 2015 –