This Month, Topaz Crafts a Seasonal Menu Turning Lunch into a Full Gastronomic Experience
- Coin gourmand
- 7 days ago
- 3 min read
Foie gras, grilled barramundi, palm fruit… This month, Topaz composes a seasonal menu that transforms the midday break into a complete gastronomic experience.
It's noon in Phnom Penh. The light filters over the immaculate tablecloths at Topaz, and in the softly lit room, guests take their seats. Here, there's no question of downgrading the lunch break to a mere necessity: it's elevated, nurtured, and made the pivotal moment of a successful business day.
Since its beginnings, Topaz has imposed its signature on the gastronomic landscape of the Cambodian capital. This month, the team unveils a business lunch menu designed for those who know that the table remains the finest meeting ground — between clients, partners, or simply with oneself, in that rare luxury of a midday hour fully lived.
« The table, that silent theater where the most important deals are always settled with the utmost naturalness. » Topaz, Phnom Penh
The starter: richness held by precision
The meal opens with foie gras accompanied by its veal jus jelly, served with lightly buttered brioche and a green apple whose frank acidity unravels the terrine's richness with surgical elegance. It's a generous start — assertive, without ever being heavy.
The veal jelly brings a deep umami dimension, anchoring the dish in great tradition without yielding to nostalgia. The green apple, meanwhile, is the masterpiece of balance: its vibrancy cuts, lightens, and prepares the palate for what follows. A starter that immediately sets the tone: high-caliber cuisine with contemporary sensitivity.
The main course: between sea and terroir, a harmony of textures
For the main course, grilled barramundi asserts itself with maritime elegance. The fish, grilled just right to preserve its pearly core — its mark of nobility — rests on a bed of cabbage whose melting roundness evokes grand Alsatian tables reimagined under the tropics.
The smoked bacon slips in as a subtle undercurrent, adding discreet depth that elevates the dish a few decibels without masking its nuances. The roasted garlic potato cream envelops everything in a persistent, almost confidential softness. A dish of character that leaves full room for dialogue — around the table as in the plate.
The dessert: a finale that reconciles two worlds
The conclusion is a small poetic surprise. Palm fruit meets sticky rice — two Cambodian terroir ingredients, summoned with respect and reinvented by an airy coconut mousse. The coconut crumble, for its part, awakens the lunch's final notes with perfectly calibrated crunch.
It's a finale that reconciles here and elsewhere — the French tradition of structured dessert, and Cambodian gustatory memory. A delicate way to remind where you are, and to take pride in it.
Menu of the Month
Starter
Foie gras, veal jus jellyBrioche & green apple
Main Course
Grilled barramundiCabbage, smoked bacon, potato & roasted garlic cream
Dessert
Palm fruit, sticky riceCoconut mousse & coconut crumble
The business lunch menu is available this month at Topaz Norodom and Topaz The Commune. Ideal for client meals, strategic meetings, and all occasions where you want the setting to match the conversation.
Topaz Norodom +855 15 821 888
Topaz The Commune +855 15 413 888
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