Restaurant & Sofitel: Caviar and fusion cuisine to celebrate 60 years of Sofitel

On Saturday evening, the Sofitel Phnom Penh Phokeethra launched the brand's sixtieth anniversary celebrations with a sumptuous four-course dinner at the Do Forni restaurant.

Tasting of different caviars before dinner

At the helm of this original voyage were Chef Paulin Rio, culinary genius at Terre et Mer Gastronomie and ambassador for Sturia caviar in Japan and Asia, and resident chef Louiz, a virtuoso of Japanese cuisine and therefore the ideal partner for this unique experience.

In front of a packed house of artists, diplomats and lovers of fine food, the two chefs enthusiastically displayed their talent with a series of original creations that were as sophisticated as they were exciting for the palate.

Scampi tartare with Sturia caviar, Sichuan pepper, Haru olive oil and a fine mustard sauce

After a caviar tasting by chef Paulin Rio, which definitely delighted the guests, the culinary symphony began with a langoustine tartare with Sturia caviar, Sichuan pepper, ‘Haru’ olive oils and a fine mustard sauce. A totally successful and fresh start to the meal. Next came a semi-grilled Wagyu beef with Koji leek sauce, accompanied by Sturia caviar. It was also a perfect combination, showing just how well Japanese sophistication goes with the delicacy of quality caviar. The next dish was even more original, with a Tempura of Brittany blue lobster with coral salt, caviar and Shiso sauce. A blend of French flavours and Japanese aromas, a genuine iodised delicacy bursting with sea vitamins.

The highlight was a Breton lobster in shell with baked Roscoff onion and foie gras ravioli with miso, yuzu espuma mousse and Oolong mushroom juice. A judicious and very pleasant blend of flavours and textures. Smoother and richer than the previous dish, but definitely a great recipe that required a lot of preparation, and certainly a lot of passion, given the complexity of the ingredients. But, once again, a total success.

Two talented chefs delighted to work together

The dinner then concluded with a dessert befitting this celebration, a gourmet composition combining Montblanc roasted chestnuts with Amazake ice cream (made with sake).

During the traditional tour de table at the end of the meal, there was no shortage of compliments for the two chefs, and the guest, Paulin Rio, made no secret of his pleasure at having been able both to offer a tasting of his products and to have worked with Chef Louiz to offer a fine, and excellent, celebratory dinner worthy of the Sofitel's sixtieth anniversary.

A lot of energy put into a sumptuous and original meal

"It was important to get this kind of feedback on a culinary experience and on the caviar and seafood that I sell. And I realised that there were customers here who were very familiar with caviar and its subtleties", he added;

"Cambodia is one of our best customers in the region, and we sell around 100 kilos a year, which is not insignificant”.