Christian Têtedoie Michelin Star Menu Turns Cuisine Into Poetry

Michelin Star Dinner

For one night only, all the way from the culinary capital of the universe, Topaz presents Michelin Star chef Christian Têtedoie with a select menu of his unique and intricate creations on January 16 in Phnom Penh.

Beetroot bouquets. Ravioli swimming in morels and chanterelles. Rabbit infused with nature’s own flavours – the seven-course menu reads like a poetic homage to the creative genius of Chef Têtedoie, who has been awarded Meilleur Ouvrier de France – Best Craftsman of France – as one of the finest exponents of French fine dining. See the full menu below:

 

Les Étoilés du Topaz – Chef CHRISTIAN TÊTEDOIE*

MENU JANUARY 16th, 2019

AMUSE BOUCHE
La Betterave Plurielle de Christian Têtedoie
A vibrant beetroot bouquet.
A combination of red beet tartare and spherified yellow beet ravioli with shimeji pickled onions and horseradish condiments
– Crémant de Bourgogne Brut Extra –

PATIENCE
Œuf Parfait, déclinaison fondante de brocoli, ail noir Perfect 64°C egg with exquisite buttery broccoli and black garlic as a condiment
– Crémant de Bourgogne Brut Extra –

ENTRÉE
Raviole de foie gras aux morilles, tout simplement
Foie gras ravioli swimming in morels and chanterelles
– Joseph Drouhin Saint-Véran 2015 –

POISSON
Turbot rôti au beurre mousseux, réduction de jus de barigoule, bouchon de pomme de terre aux fruits de mer, espuma de piquillos
Sea meets pasture. Turbot steak, saffron potato cradling oceanic treats, piquillos foam
– Joseph Drouhin Laforêt Bourgogne Chardonnay 2015 –

PAUSE SURPRISE
Sorbet aux herbes du Jardin A cooling interlude from the garden, notes of agastache, verbena and fennel

VIANDE
Lapin au foin en 3 façons et artichaut poivrade en escabèche
Rabbit 3 Ways infused with nature’s flavours and a wild artichoke ragout
– Château Patris-Querre 2015 –

DESSERT
Acidité et Amertume. Baba infusé aux agrumes, ganache coco et sorbet clementine
Tangy coconut baba cake with clementine sherbet and marmalade
– Domaine Labranche Laffont Pacherenc du Vic-Bilh Sec 2015 –

 

“This kind of evening is designed to give the fine dining set of Cambodia a taste of France’s finest, without even having to leave the city. For this one evening, our beloved Topaz restaurant will become the house of Têtedoie,” said Ms Lina Hak, General Manager of Topaz.

From his lavish Restaurant Gastronomique overlooking the city of Lyon, Chef Têtedoie has built a reputation around the world for his attention to detail and ingenuity. As the head of one of the largest chef associations in the world, he is a leader in a field of creative geniuses.

His visit to Phnom Penh is not just about diners. It’s also a knowledge exchange – and one that will benefit our regulars greatly in the long run.

Chef Têtedoie will spend a few days with the Topaz kitchen team, visiting local markets, learning about local Cambodian produce, and then in the kitchen helping them to perfect some of his creations, most notably a magnificent rabbit dish that is smoked in hay and will be served to our special guests on January 16.

We have a lot of eager young chefs and cooks who will take a great deal out of their time with Christian. This is very valuable for them. It’s a transfer of cooking and culinary knowledge and skills.”

A seat at Les Étoiles du Topaz with Chef Christian Têtedoie can be secured for $95, or $135 with wine pairing.

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