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Dîner de Gala Chaîne des Rôtisseurs
Chapitre Cambodge
May 25, 2024
Amuse-Bouche
Huître Gillardeau Tiédie, Réduction de Cidre et Gelée
d'Algues
Exquisite Gillardeau oyster, sourced from the pristine waters of Oléron, gently
warmed and bathed in an aromatic cider reduction, complemented by a delicate
seaweed jelly. This dish is a sensory journey through texture and the subtle
brininess of the sea
Domaine Lunea-Papin, Muscadet Sèvre-et-Maine sur Lie, Loire, France
Soupe
Velouté de Céleri-Rave, Langoustine et Foie Gras Poêlé, Pain à
l'Encre de Seiche et Micro-Pousses
A smooth velouté of celeriac from Auvergne, paired with succulent Scottish
langoustine and richly seared Gascogne's foie gras. Served with squid ink bread
and vibrant microgreens, each spoonful offers a creamy texture and complex
flavors that are both grounding and uplifting
Domaine Laroche, Chablis 1er Cru, Burgundy, France
Entrée
Demoiselle du Mékong à la Purée de Chou-fleur, Sauce au
Corail de Homard et Truffe Noire d'Hiver
Fresh Mekong lobster, pan-seared to perfection, resting on a bed of silky
cauliflower purée. Enhanced with a buttery lobster coral sauce and garnished
with finely chopped black winter truffles from the forests of Perigord, this dish
celebrates the fusion of local and luxury ingredients
Domaine Laroche, Chablis 1er Cru, Burgundy, France
Dîner de Gala Chaîne des Rôtisseurs
Chapitre Cambodge
May 25, 2024
Poisson
Filet de Sole Géant de Douvre Farcie aux Champignons de
Paris et Jambon de Bayonne, Sauce Barigoule
A majestic jumbo Dover sole fillet, meticulously stuffed with earthy Paris
mushrooms and savory Bayonne ham, served with Barigoule Sauce. The
accompaniment of sautéed salsify, tender spinach, and a frothy American
emulsion adds layers of texture and a palate of flavors
Baron Edmond de Rothschild Heritage, Flechas de Los Andes, Grand Cabernet
Franc, Mendoza, Argentina
Trou Normand
Sorbet "Ngam Ngov" au Citron Vert Cambodgien et Calvados
Invigorating Cambodian-style pickled lime sorbet, laced with a dash of
Calvados, offering a refreshing cleanse of the palate. This intermezzo embodies
the perfect balance of tartness and sweetness, preparing the senses for the
courses to follow.
Viande
Filet de Wagyu Tajima Rôti, Purée de Pommes de Terre Ratte,
Asperges Vertes et Réduction de Vin Rouge au Jus de Veau
Exclusively sourced Tajima Wagyu, roasted to highlight its buttery texture and
deep flavors. Accompanied by creamy and velvety Ratte Potato purée, tender
green asparagus, marinated in extra virgin olive oil, and drizzled with a complex
red wine reduction infused with veal jus. This dish is a testament to the finesse
of Japanese cattle breeding and classic French culinary techniques
Château d'Issan Margaux 3e Cru Classé 2010, Bordeaux, France
Dîner de Gala Chaîne des Rôtisseurs
Chapitre Cambodge
May 25, 2024
Fromage
Tomme de Phnom Penh Fondante à la Truffe Noire d'Hiver
Warm, creamy Tomme cheese from Phnom Penh, luxuriously sprinkled black
winter truffle, offering a unique combination of local artisan cheese-making and
imported delicacies. This course bridges the gap between Cambodian traditions
and global gourmet standards
Domaine des Héritiers Louis Jadot, Corton-Pougets Grand Cru, Burgundy,
France
Dessert
Gourmand Noisette, Compotée Exotique et Ganache au
Chocolat au Lait
A harmonious blend of crunchy hazelnut gourmand, vibrant exotic fruit
compote, and smooth milk chocolate ganache. This dessert not only delights the
taste buds but also serves as a visual feast, meticulously plated to provide the
ultimate finale to an extraordinary meal
Mama Quilla, Rhum du Guatamala

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Chaine des Rotisseurs Gala Dinner Menu May 25 2024 Cambodia

  • 1. Dîner de Gala Chaîne des Rôtisseurs Chapitre Cambodge May 25, 2024 Amuse-Bouche Huître Gillardeau Tiédie, Réduction de Cidre et Gelée d'Algues Exquisite Gillardeau oyster, sourced from the pristine waters of Oléron, gently warmed and bathed in an aromatic cider reduction, complemented by a delicate seaweed jelly. This dish is a sensory journey through texture and the subtle brininess of the sea Domaine Lunea-Papin, Muscadet Sèvre-et-Maine sur Lie, Loire, France Soupe Velouté de Céleri-Rave, Langoustine et Foie Gras Poêlé, Pain à l'Encre de Seiche et Micro-Pousses A smooth velouté of celeriac from Auvergne, paired with succulent Scottish langoustine and richly seared Gascogne's foie gras. Served with squid ink bread and vibrant microgreens, each spoonful offers a creamy texture and complex flavors that are both grounding and uplifting Domaine Laroche, Chablis 1er Cru, Burgundy, France Entrée Demoiselle du Mékong à la Purée de Chou-fleur, Sauce au Corail de Homard et Truffe Noire d'Hiver Fresh Mekong lobster, pan-seared to perfection, resting on a bed of silky cauliflower purée. Enhanced with a buttery lobster coral sauce and garnished with finely chopped black winter truffles from the forests of Perigord, this dish celebrates the fusion of local and luxury ingredients Domaine Laroche, Chablis 1er Cru, Burgundy, France
  • 2. Dîner de Gala Chaîne des Rôtisseurs Chapitre Cambodge May 25, 2024 Poisson Filet de Sole Géant de Douvre Farcie aux Champignons de Paris et Jambon de Bayonne, Sauce Barigoule A majestic jumbo Dover sole fillet, meticulously stuffed with earthy Paris mushrooms and savory Bayonne ham, served with Barigoule Sauce. The accompaniment of sautéed salsify, tender spinach, and a frothy American emulsion adds layers of texture and a palate of flavors Baron Edmond de Rothschild Heritage, Flechas de Los Andes, Grand Cabernet Franc, Mendoza, Argentina Trou Normand Sorbet "Ngam Ngov" au Citron Vert Cambodgien et Calvados Invigorating Cambodian-style pickled lime sorbet, laced with a dash of Calvados, offering a refreshing cleanse of the palate. This intermezzo embodies the perfect balance of tartness and sweetness, preparing the senses for the courses to follow. Viande Filet de Wagyu Tajima Rôti, Purée de Pommes de Terre Ratte, Asperges Vertes et Réduction de Vin Rouge au Jus de Veau Exclusively sourced Tajima Wagyu, roasted to highlight its buttery texture and deep flavors. Accompanied by creamy and velvety Ratte Potato purée, tender green asparagus, marinated in extra virgin olive oil, and drizzled with a complex red wine reduction infused with veal jus. This dish is a testament to the finesse of Japanese cattle breeding and classic French culinary techniques Château d'Issan Margaux 3e Cru Classé 2010, Bordeaux, France
  • 3. Dîner de Gala Chaîne des Rôtisseurs Chapitre Cambodge May 25, 2024 Fromage Tomme de Phnom Penh Fondante à la Truffe Noire d'Hiver Warm, creamy Tomme cheese from Phnom Penh, luxuriously sprinkled black winter truffle, offering a unique combination of local artisan cheese-making and imported delicacies. This course bridges the gap between Cambodian traditions and global gourmet standards Domaine des Héritiers Louis Jadot, Corton-Pougets Grand Cru, Burgundy, France Dessert Gourmand Noisette, Compotée Exotique et Ganache au Chocolat au Lait A harmonious blend of crunchy hazelnut gourmand, vibrant exotic fruit compote, and smooth milk chocolate ganache. This dessert not only delights the taste buds but also serves as a visual feast, meticulously plated to provide the ultimate finale to an extraordinary meal Mama Quilla, Rhum du Guatamala