Exquisite Culinary Journey: Chaîne des Rôtisseurs Cambodia Chapitre Dinner Menu 2024 Dive into the luxurious dining experience of the Chaîne des Rôtisseurs Bailliage Cambodia Chapitre Dinner, held on May 25th, 2024, at the prestigious Topaz Restaurant. This meticulously crafted menu showcases a symphony of flavors, blending local ingredients with global gourmet standards. From the delicate warmth of Gillardeau oysters to the rich, buttery textures of Tajima Wagyu, each course is paired perfectly with a selection of fine wines. Explore the full menu that promises a sensory journey through the finest culinary traditions and innovations. Perfect for gastronomy enthusiasts and members of the Chaîne des Rôtisseurs who appreciate the art of fine dining. Join us in celebrating a night of elegance, exceptional cuisine, and unforgettable memories.

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