A Taste of Connection: French and Cambodian Friends Gather at Topaz Phnom Penh
- Coin gourmand
- 9 hours ago
- 2 min read
Last week, the elegant and inviting ambiance of Topaz, one of Phnom Penh’s premier French dining establishments, became the vibrant backdrop for a remarkable gathering that brought together spirited members of both the French and Cambodian communities.
A Celebration of Cross-Cultural Friendship and Cuisine
Topaz’s signature refined atmosphere, renowned for blending traditional French culinary excellence with modern flair, created the perfect setting for this spirited event. Guests were enveloped in the restaurant’s tasteful décor and were treated to an exquisite menu showcasing the finest French delicacies crafted from premium, globally sourced ingredients. The meal was more than just lunch; it was a celebration of culture, community, and the art of human connection.
Mathieu Majoli: A Bridge of Hope and Education
Among the distinguished attendees was Mathieu Majoli, co-president of the KEP Educational Center and a passionate advocate for empowering Cambodian youth through education. Recently returned from Lyon, Mathieu shared his enthusiasm about launching a new French language pilot class at the center.
This initiative has become a beacon of hope, nurturing cross-cultural dialogue and educational opportunity.
The atmosphere, service, and breakfast truly stand out. From the moment you arrive, you’re warmly welcomed outside with a personalized touch. The entrance is beautiful, leading into a restaurant that is elegantly decorated, charming, and refined. The dishes served are delicious and delightful, making the experience very enjoyable. Additionally, the table setting is lovely, and today I had a wonderful and convivial time, said Mathieu
Florian Bohême: Championing Authentic French Flavors and Community
Florian Bohême, a seasoned hospitality consultant and French Overseas Advisor to Cambodia, brought his own vibrant energy to the occasion. He sang praises of Topaz’s authentic menu, highlighting his favorites—the delicately dressed poireaux vinaigrette, the comforting bouchée à la reine, and the ethereal île flottante dessert. Florian also looked ahead enthusiastically, sharing plans for the French community’s upcoming September forum, reflecting a dynamic blend of social engagement and professional enterprise.
