As part of Topaz Restaurant’s Dine with the Stars series, Nicolas Isnard, Michelin-starred chef formed by France’s rich Mediterranean and Burgundy regions, is coming to Phnom Penh for an exceptional evening of inspired food and wine from a menu he has conjured up especially for Topaz’s guests, which he will personally prepare and present on April 27.

Originally from the Mediterranean, Nicolas learned to cook in his Italian grandmother’s kitchen where he first discovered the power the simplest ingredients can possess. The chef will celebrate his 40th birthday later this year, by which time he’ll have spent half his life working in France’s top kitchens, including Le Prieuré (1*) in the romantic Provençal city of Avignon, La Rotonde (2*) in Lyon and three years as Chef de Cuisine at Auberge de Vieux Puits (3*), starting when he was just 25 years old. He opened his own establishment — Auberge de la Charme near Dijon — in 2008, which won, and has since retained, its first Michelin star just one year later, in 2009.

The experimental chef, who has played with the rules since he was a child, has a philosophy defined by a respect for knowledge blended with measured doses of tradition and innovation. He is hailed for his reinvention of traditional dishes, especially from the Burgundy region in which he now lives, using modern techniques and premium ingredients, with creative, colourful and delicious results. Ironically, for someone who has dedicated their career to creating their own style, to see his work is to observe an exercise in fluid precision.

He also draws inspiration from the many countries he visits to present his creations, including China, Macau, Thailand, Singapore, Japan, Indonesia, Malaysia, Vietnam. the Philippines, and plenty more beyond Asia.

Presenting in Cambodia for the first time, for his culinary extravaganza at Topaz, Nicolas presents a menu including scallop tartare with coriander, cucumber and apple, slow-
cooked grouper with leeks, kumquat and peanut sauce, roasted pigeon with Granny Smith apple, ratte potato and hazelnut and his renowned reinvented French onion soup, a work of culinary, scientific and visual art.

At Topaz, inviting premier chefs from around the world for Dine with the Stars is one way of giving our guests the very best food and experiences that we can find. But, and just as importantly, it also exposes our staff to some of the most highly trained and creative chefs in the world.

During his time with us, Nicolas will be training the Topaz team, led by Executive Chef Sopheak Pov, who will work with him to create the dinner on April 27, and also to whom he will spend several days passing on some of his unique skills, especially how to make Nicolas Isnard’s French Onion Soup. He will also train the team on a range of dishes that will be available over the course of the week following his visit, including New Zealand lamb chops with aubergine tart, cepes and saffron jus and oyster vichyssoise with Sturia caviar.

Cost: $85 net for the menu, or $130 including selected wine pairing per person

Reservations are essential, either by email at [email protected], or telephone to 081 333 279