Another superb evening of brotherhood, fine food and fine wines was celebrated by La Chaîne des Rôtisseurs at Topaz on Good Friday, their second event of the year, with many more to come.
On this evening, the assembly enjoyed a seven-course menu designed by Topaz’s own Executive Chef, Pov Sopheak. Their evening started off with poached Canadian lobster with spring vegetables, pesto sauce and caviar, followed by a refined double beef consommé served with foie gras and golden mushrooms. Next up were frogs legs and garlic tempura before the main event of a oven-roasted beef tenderloin with a rich truffled Périgueux sauce. Keeping with the truffle theme, the diners then relished a Brie de Meaux with a luxurious layer of black winter truffles before settling into a comforting dessert of crispy chocolate feuilletine mousse with one-minute hazelnut cake. Each course was complemented by its own carefully selected wine including Domaine Labranche Laffont, Pacherenc du vic Bilh 2015 with the cheese and La Rose de Labegorce 2011 with the beef.
With 70 members, the Cambodia branch of La Chaîne is part of a global community whose roots go back to the 13th century and the professional guilds created by Louis IX, and his minister of state Jean-Baptiste Colbert, including food producers, pre and seamstresses. Among them was the “Ayeurs”, goose-roasters whose professional association allowed them to develop their skills and technical knowledge. The guilds served as a training ground for those in each industry and lasted for four centuries until their dissolution during the French Revolution paved the way for the modern restaurant as we now know it.
For another two centuries Les Rôtisseurs were almost forgotten until the author and journalist Jean Valby, Dr Auguste Bécart and “Prince” Curnonsky, together with a number of celebrated chefs, revived the traditions that defined ‘les ayeurs’ when they established La Confrérie de la Chaîne des Rôtisseurs in 1950. From that small group, the brotherhood has grown into an international association of fine-food lovers with a mission not only to preserve traditions and promote good food, but also to share knowledge and support those in need.
Today, La Chaîne des Rôtisseurs is present in 80 countries and counts almost 25,000 members, enthusiasts who share the same values of quality, fine dining, the encouragement of the culinary arts and the pleasures of the table. The association brings together amateurs and professionals alike in the appreciation of fine cuisine.
