“In order to change tradition you must understand tradition”. These are the words of one of France’s revolutionary chefs, who transformed the culinary reputation of an entire region, and who sadly passed away early last month. So the next time you sit down to one of France’s, and Topaz’s, favourite dishes, magret de canard, spare […]Find out more.
As demand for this new brandy grew, it soon developed a vigorous reputation for its capacities to ease disease, refresh the memory and comfort the heart, though warnings also abounded about keeping consumption in line with one’s capacities, if one wished to continue to behave like a gentleman. Indeed, brandy held and continues to hold […]Find out more.
Coming soon to Topaz: this stunning Tajima or Japanese black bone-in ribeye with a French-trimmed rib creates a hell of an impression.Find out more
August is a glorious time to be alive in France, but for food lovers the joys are particularly exquisite. This is the time of year when earthy mushrooms burst through soft field and forest soils, delicate summer truffles tickle the whiskers of dedicated truffle-hunting dogs, and of course, let us not forget the wine harvest […]Find out more.
Resplendent. Rare. Refined. Words do no justice to the culinary mastery on show at our most recent Michelin Star event, where fourth-generation French chef Guy Lassasuaie joined forces with Topaz head chef Pov Sopheak and Khema pastry aficionado Sek Sivanthonn to present their Six Hands Dinner, celebrating Gout De France – Taste of France – […]Find out more.
Prepare for a spectacular evening of exquisite, bright, vibrant flavours like you’ve never experienced before as we proudly welcome Chef Philippe Girardon for the latest instalment of Les Étoiles Michelin du Topaz this October 18. Chef Girardon is a Michelin starred chef and founder of the renowned Domaine de Clairefontaine at Chonas l’Amballan, on the […]Find out more.
Meaty and succulent, snails are earthy, chewy little nuggets that are not only delicious but also incredibly nutritious. But the main reason we love them is that they also serve as magnificent delivery vehicles for the hot, buttery, garlicky, iron-rich and satisfying flavours that are the keynote of Escargots à la Bourguigonne. This timeless dish […]Find out more.
Coming up this month, you’re going to see a whole new menu at Topaz sporting lots of incredibly exciting new dishes while also holding on to the classic French traditions that you and others keep coming back for again and again. We’re jusssssst on the point of launching it, but not quite yet. So we’ve […]Find out more.
While French cuisine can boast a long, long list of classic dishes, some stand out even from that esteemed crowd and when it comes to dessert, few are more instantly recognisable, and adored, than Crêpes Suzette, a dish that blends simplicity with elegance, and more than a little sweet indulgence. When prepared table-side, as is […]Find out more.
The word ‘confit’ comes from the French ‘confire’, meaning to preserve and, when used in relation to duck, goose and pork, describes the way that the meat is salted, softly poached for hours in its own fat, and then placed in a pot covered in the fat, where it can be kept for months and […]Find out more.