Michelin Star Chef Cooks Up a Storm at Topaz
Guest chef Christian Peyre flew into Cambodia this week, bringing with him shipments of some of the finest French food.
Ranging from partridge and guinea fowl to scallops and snails, Topaz in Phnom Penh has been a hive of activity this week as the restaurant’s kitchen staff picked up new techniques from the top chef to create an exclusive menu.
After spending two days carrying out intensive trainings with the Topaz team, on Nov. 22, the fine-dining venue hosted a six-course gourmet dinner, with Peyre’s lavish dishes being served for a week.
Mouth-watering meals take in a range of Peyre’s famous dishes, including pan-fried scallops with leek and Vaucluse truffle ravioli, petit gris snails in ragu with tomato concasse and parsley butter and pigeon with ginger and carrot sorbet.
Chef Sopheak Pov says, “It has been very interesting learning to cook these meals. I have cooked with many of the ingredients before but not in this way.”
And what a treat the dishes are. The guinea fowl supreme with lemon and tarragon is a refreshing bite, sitting in contrast to the heavier but equally delicious roast saddle of hare with autumn garnish and potroasted wild partridge.
Each of the courses comes paired with carefully-selected wines from across France, including Puligny-Montrachet 1er Pucelles from Joseph Drouhin, and SaintEmilion Grand Cru, from Chateau La Gaffelière.
With a career spanning almost 40 years in some of the finest kitchens in France, Peyre’s passion lies in elevating and celebrating the earthy, vibrant flavours of his native Provence and the Mediterranean.
In 1995, he earned his first of three of the highly coveted awards, a Michelin Star. In 2003, Peyre launched his own hotel and restaurant La Maison du Domaine de Bournissac, a 14th century monastery in the heart of Provence. The same year, he was named a Maitre Cuisinier de France, a master of his craft.
The Michelin-Star-standard, six-course dinner is $75 without wine and $120 with wine.