La Coupole, a restaurant located at the Sofitel Phnom Penh Phokeethra, has recently reopened, offering a new menu in a renovated, highly illuminated setting.
Renowned for its French charm, La Coupole remains one of the capital's most distinguished restaurants, particularly for its iconic Sunday brunch, which features a plentiful selection of seafood and a variety of delicacies from various regions.
The restaurant now offers a new business lunch formula and a very pleasant environment with the addition of Le Pavilion.
The Pavilion
The Pavilion, an extension of the restaurant, is a splendid, vast greenhouse that gives access to the swimming pool. An architectural initiative built by famous Archetype, it gives the restaurant a bright atmosphere, with a view of the pool and its surroundings, that is truly exceptional.
A bar is also set to open on the opposite side of the pool, following a similar concept, offering a tropical, luminous and charming atmosphere. Ravihansi Fernando, the Marketing Manager for the Sofitel Phnom Penh Phokeethra, explained that the primary objective is to provide an ideal setting for romantic gatherings such as engagements, weddings, wedding anniversary celebrations, birthdays or exclusive events.
The brasserie formula
The opportunity arose to sample the new lunchtime formula, which is available in two options, 18 $ ++ and 22 $ ++, offering a fresh and varied menu. To commence the culinary journey, the herring salad with small potatoes in oil was selected, offering a harmonious blend of freshness and savoriness.
Following the initial selection, it was decided to proceed with the sea bass fillet, which was prepared in a champagne sauce accompanied by mashed potatoes and spinach sautéed with nutmeg. This sophisticated dish, presented in a manner indicative of a culinary masterpiece, showcased the harmonious interplay of flavours, a reflection of the skill of the restaurant's executive chef, Driss Helali.
As an experienced culinary professional, Helali employs his expertise to create remarkably inventive menus.
The pièce de résistance of the gastronomic experience was the dessert, a small, iced nougat accompanied by a raspberry coulis, which proved to be a decadent celebration of sweet flavours, providing the perfect conclusion to the culinary experience.
In accordance with the established reputation of the Sofitel, the culinary experience was nothing short of superlative, the service was impeccable, and the ambience was truly exceptional. C’est magnifique.
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