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Q&A with Chef Stéphane Poulet

At Le Bistrot
At Le Bistrot, restaurant deputy manager Alexandra will always welcome you with a smile, and good food! KIMBERLEY MCCOSKER

Q&A with Chef Stéphane Poulet

Why did you chose this particular menu for the Good France Dinner?

The six courses menu honours the values of high quality French cuisine. I mainly chose distinctive local ingredients, such as Mekong lobster and sea bass, and cook them in a French way. Besides, I include typical French products, such as the foie gras, in form of a profiterole, or 72-hour slow cooked beef.

What is the connection between Le Bistrot and the Institut Français?

Le Bistrot is part of the Institut Français, which is promoting the French culture in all its forms such as in history, culture, tradition and savoir-faire, as well as French cuisine and fine dining. Le Bistrot connects with all cultural events happening at the French Institute. Here you can watch a movie or visit an exhibition for example – but also have a glass of wine and French food.

What are you looking forward to cook after the big dinner?

Every week Le Bistrot offers a new menu with a balance between traditional meals, such as the boeuf bourguignon and more innovative dishes, like the beetroot carpaccio with wasabi ice cream we had as a starter this week – and I am definitely looking forward to cook more things on low temperature...Please come on the 19th or whenever to find out for yourself!

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