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Thalias Newsletter September 2018

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Exploring new boundaries is what makes life an adventure worth living, and we touch on a few boundaries in this month’s newsletter — especially for those who have not yet savoured the delights of Escargots à la Bourguignonne or black pudding yet! 


And Thalias is approaching another new boundary in our own adventure very soon, with the opening of a new Khéma outlet in Siem Reap now confirmed for this October. I’m very much looking forward to adding to Thalias presence in Siem Reap’s wonderfully vibrant and diverse drinking and dining scene. And I hope that with Khéma, we will all share in making the scene even more lively and tempting than it already is. 


I look forward to seeing you there soon!


Yours sincerely,
Arnaud Darc,
CEO and Chairman Thalias Hospitality Group
Read our newsletter here.

Thalias adopts biodegradable straws across all its outlets 

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The mission to reduce waste, especially plastic waste, is one we never forget at Thalias. Which is why we are happy to announce that, from now on, in all of our outlets — Topaz, Malis, Khéma and Arunreas — your drinks will be served with high-quality environmentally biodegradable straws. So if you choose to take a straw, feel free to sip in style like before; this time knowing that you are reducing your impact on the environment. 

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Un Sokmean, our very own Sommelier: Lighting the path to harmony

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What, exactly, is in a glass of wine? An easy question, you might think. For most, the answer is clear: grapes and happiness. More might recall the yeast that is used to boost the fermentation process that yields the alcohol, while others might remind you of the sugars that are sometimes added to help the yeast along. Many may think of the passion, patience and prayers that go into creating every single bottle of white, red or rosé. But for one select group of people, the make up of a glass of wine is a far more complex thing. For sommeliers, their livelihood depends on analysing and describing the most complex drink on the planet, and then recommending the right one to a person (even more complex!) whom they may have only just met. 

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What is the Meilleur Ouvrier de France?

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With Topaz’s Michelin Star events, we have enjoyed the privilege of being able to bring so many exceptional talents to Phnom Penh to share their gifts with our diners and with team. Everyone will of course recognise the primary distinction that they have earned in the course of their illustrious careers: their Michelin stars. But what about those, such as Guy Lassausaie, Benoit Vidal and Philippe Girardon, who have also been recognised as “Meilleur Ouvrier de France”. For the non-French among us, what exactly is that, and why is it so important? 

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