Hôtel de la Paix: Khmer Cuisine in the Cambodian countryside
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Hôtel de la Paix: Khmer Cuisine in the Cambodian countryside
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Category: Asia Pacific - Cambodia - Gourmet restaurants -
Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2010-01-26
Hôtel de la Paix creates a romantic al fresco dining experience in a tranquil rural setting
Further enhancing its burgeoning reputation for championing authentic Khmer cuisine, local ingredients and traditional flavours, Hôtel de la Paix has created a unique and beautiful gazebo in the spectacular countryside outside Siem Reap, where guests can enjoy a romantic, torch-lit modern take on the traditional Khmer barbecue. Surrounded by rolling rice fields, cocooned by the scents of lemongrass and frangipani, a private chef serves a fresh menu of mouth-watering barbecued dishes, from prawn with crushed fresh kampot peppercorn to quail with star anis and wild honey.
Bursting with locally sourced, seasonal ingredients and traditional Khmer influences, this gourmet menu was created by Hôtel de la Paix’s executive chef Joannes Riviere - founder of the Siem Reap Chef Association and author of the first French language Khmer cookbook ever published. French-born Riviere is fluent in the Khmer language and has made their cuisine his specialism. Having first relocated to Cambodia for voluntary work in 2003, his intimate knowledge of, and passion for the Cambodian people and their culture infuses his innovative menu designs.
This absorbing new culinary experience begins in authentic style with a short 15 minute journey from the hotel by traditional Tuk Tuk, passing through the buzzing streets of Siem Reap and out into the quietude of the real, rural Cambodia - a picturesque countryside punctuated by rice paddies, clusters of stilted houses, pagodas and water buffalo. On arrival at the beautifully decorated gazebo, guests are greeted by their own personal team of chefs and waiters, before settling down to embark on a remarkable journey through Khmer cuisine.
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