Topaz Restaurant in Phnom Penh hosted an exclusive dinner prepared by Michelin-star Chef Benoit Vidal on June 21. The exquisite menu included tangy grilled trout with crisp tapioca pearls, fresh bang kang with seafood and sweet woodruff consommé, fillet of Arctic char dressed with cool season vegetables and a refreshing carrot and ginger reduction, roasted duck breast with beetroot, hibiscus and ginger juice. The dessert menu included cream cheese parfait, yoghurt sorbet and white chocolate ganache with honey-spiced bread and a blueberry and red wine sauce.
Photo by: Engly Tuy (Sakura)
Roasted duck breast with beetroot, hibiscus and ginger juice prepared by Michelin-star Chef Benoit Vidal.
Michelin-star Chef Benoit Vidal, Céline Troeung, Marketing Manager of Thalias and Topaz colleague.
Michelin-star Chef Benoit Vidal and Arnaud Darc, CEO of Thalias, in a group photo with VIP guests.
