On March 26, during the “Gout de France” week, a celebration of French gastronomy, the CCIF-C, Celliers d’Asie and Open Wine organised a visit to La Ferme de Bassac, one of Cambodia’s only “farm-to-table” pig farms and butchers. A picnic was prepared by Le Votre premium delicatessen showcasing the farms’ pork products prepared according to the french traditionnal “charcuterie” recipes. Photo by Hong Menea
Nestled along National Road 1, Bayon Beoung Snor is a farm-cum-restaurant. The team grows their own vegetables, which they then use to whip up traditional Khmer food.
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