Perched atop Bokor Mountain, which provides a dramatic backdrop to the tranquil riverside town Kampot, sits the remnants of Cambodia’s glory days.Le Bokor Palace newly renovated and opening soon bringing back to life its great history .
Le Bokor Palace features two restaurants " Le Bokor" which serves a fine breakfast buffet with a spread of aian western and khmer dishes fresh organic vegetablesare used coming directly from the organic farm of Bokor you will also enjoy the best fresh fruits of the region , , or selective all day dining menu will await you if your looking to satisfie your hunger after travelling to Thansur Bokor mountain such dishes as classic Niçoise salad ; baked oyster Rockerfeller ; a french foie gras dried mango brioche , lemongrass cream brulée to name a few; these dishes will be available in your room shoukd you want a quiet private meal . "Thansur" the fine dining outlet serving top gourmet classic french cuisine menu created by Sokha hotels Corporate Executive Chef Nick Anderson , inspired by the french heritage and deep history of Bokor , food dishes from the grand opening Night from 1925 have been revisited and given a modern twist but still using the classic french cooking methods you will enjoy a true dining experience of " la belle epoque " the beautiful old days with signature dishes such as chilled beef oxtail consomme with vegetable pie , classic table sida make Caesar salad , delice of fresh seafood , the a la carte menu uses the best local and imported products such as french duck liver , russian caviar , black truffles , local live seabass , kep flower crab, Kampot peppercorn ; organic farm chicken and duck meat , a true memorable dining experiwnce awaits you ; 70 to 80 seating capacity with operating hours from 11.30 am to 2.30 pm for lunch and 6pm till 10 pm for dinner .7 days a week .
To better prepare you to the dining experience of Le Bokor Palace one must go back in the history of french cuisine mixted with the location of Thansur Bokor which at over 1000 meter above sea level has a climat fit to grow a variety of fresh goods, so a organic farm provides a wide variety of products for Le Bokor Palace menus.such as vegetables herbs fruits , pork meat , chicken ,duck , for seafood the matkets of Kep and Kampot have to best crab and fresh seabass that a chef like me just loves to work with .
French cuisine history until the day the Bastille was stormed in 1789, 70 percent of French citizens were peasants and poor farmers whose diets were based mainly on grains. Bread was the primary component of their diet.
When the grain crops failed in 1788 and 1789, bread became so expensive that only the aristocrats could afford it and, if it appeared on one's table, it was a mark of social standing.
French cuisine over the years is still the bench mark to western menus around the world foe its cooking methods , or classic preparation , sauce etc ...
We all love Chicken , it's cooked in so many ways , eaten all over the world ! You find it almost in all restaurants and its always a safe choice on the menu ...
For me chicken is so much fun to cook , I woke up this morning , opened up the fridge and found 4 chicken legs ... Hmmm what to do with them ???
Chicken is one of the most versatile foods to eat. It is high in protein, low in fat if you remove the skin, can be prepared in many different ways, and is relatively inexpensive, compared to the more expensive poultry.
I hear so much discussion about chicken… chicken breasts, chicken thighs, light meat, white meat, dark meat, can eat it, can’t eat it, gets stuck, doesn’t get stuck… wow!
Chinese egg noodle soup with black mushroom and coriander, this then comes with Thai curried chicken breast
Spicy pork stripes
A good hot soya coriander chili sauce
Fresh spinach leaves,chinese cabbage,fresh bean sprouts Thai basil and tofu can be also part of the condiments.
Egg are then broken into the noodles at the table .
Side this with a ot of steamed basmati rice or Thai rice and your ready for a relaxing evening eating with friends at your own pace and being able also to join them at the table , because all is served so kitchen .... So yummy !
Photography recipes & creation by:Chef Nicholas Anderson for www.culinaryglobetrotter.com
Moroccan cuisine is extremely refined, thanks to Morocco's interactions and exchanges with other cultures and nations over the centuries. Moroccan cuisine has been subject to Berber, Moorish, and Arab influences. The cooks in the royal kitchens of Fes, Meknes, Marrakesh, Rabat and Tetouan refined it over the centuries and created the basis for what is known as Moroccan cuisine today.
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon olive oil or cooking oil
12 ounces chicken thighs, cut into 1-inch cubes
3 medium carrots, cut into 1-inch pieces (1 1/2 cups)
1 1/4 cups chicken broth
1 cup sliced celery
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/8-1/4 teaspoon crushed red pepper
1 medium zucchini, cut into 1/2 x 1/2 x 1-inch strips
2 medium tomatoes, peeled, seeded, and chopped
15-ounce can garbanzo beans, drained
1 cup couscous
Snowy early winter day !!! What can be more fun than Moroccan food , bringing back memories of my trip there last December .
Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include beef, mutton and lamb, chicken, camel, rabbit and seafood, which serve as a base for the cuisine. Characteristic flavorings include lemon pickle, cold-pressed, unrefined olive oil and dried fruits. It is also known for being far more heavily spiced than Middle Eastern cuisine.
Great afternoon of food and drink with friends conversing about real life stories ...
Photography creations and recipes By:Chef Nicholas Anderson for www.culinaryglobetrotter.com
The festive season brings great food to the table and the years stories as a conversation over good wine ..
What better way to enjoy a great evening than with a couple of friends that share the same passion as me of great dining experience , adventure , travel ... And love cooking
Life doesn't have to be complicate ! It's how you enjoy what you make of it .. For me cooking and eating great food is so important ..
Photography By:Chef Nicholas Anderson for www.culinaryglobetrotter
Lapland Cheese is the oldest and most well-known gourmet cheese in Finland and originally it was produced in northern and western parts of the country. The most common way is to serve the cheese with another Lapland’s specialty - the cloudberry jam. The nickname “squeaky cheese” comes from the sound that you hear while chewing the cheese. Funnily enough, treading icy snow underfoot makes this same squeaky sound.
By ;Chef Nicholas Anderson for www.culinaryglobetrotter.com
Hohoho all your Xmas foodies !!! Be nice with the turkey ... She has been waiting for the occasion
1, be sure it's defrosted
2. Check inside and remove liver for sauce
3.make stuffing sautee in butter shallots ,diced apples . Roasted chestnuts almonds . Raisins add sugar and flame it with brandy ! And be generous lol. Add a bit white wine and. Herbs like tarragon or thyme Add cinnamon Salt and black pepper add diced bread cubes and mix well till all juices butter is soaked up . If you have some gravy ,, mix a little . Place half inside the turkey and the rest you make a roll in aluminium foil . . Season turkey with a mix of salt . Crushed black pepper .. Paprika . Dry rub .. All over !! Add chicken power to mix!! Secret that one:) !! Place turkey on top of a vegetable mirepoix ,Pour white wine on veg place On baking container ! Cover with foil and let rest over night in fridge.remove in morning ! Preheat oven , and roast it first with foil for a good 45 min 180 .c ! Remove foil and give it 45 min more! Check legs if no blood ! Color shoul be good! If not add 10 min at 220.c to brown skin ... Extra chestnuts can be added to dishe to roast when u remove foil .when you remove turkey , let it rest 10 to15 min up side down for juice to spread into breast .. Finest you giblet gravy with juice in tray of turkey and the liver ! .. Slice stuffing you made with foil .. Serve with cranberry jelly ,, giblet gravy ,, chestnuts or any other vegetables you like ... Enjoy .. Merry xmas !! Would love to see a picture of your success
Photography and recipe By:Chef Nicholas Anderson for www.culinaryglobetrotter.com
Only then when your relaxed and the battle with the big catch is over and all Is clean and cut up , give yourself a few minutes before setting up your sashimi station ! Yes sashimi! A beast of that size and freshness can only be enjoyed on a buffet raw , with some good soya sauce , freshly grated wasabi ! A true treat to your guest to see the tuna meat being served right of the bone with its bright red color and the fresh smell of sea surrounding it!
Certain areas and places of the world are enjoy the white gold's arrival " Snow" yes winter is here and is making a statement for all which don't agree ...
The challenges and also the pleasures of its white beauty must be respected or its going to be a long winter !! Winter has alot of things that come with it ... Ski hits the mind first and of course a whole bunch of other winter sports or leisures ! I found one new sport for me lately ... Check it out Car digging out !! Great fun and please note speed temperature snow thickness car model ex... Hahaha
Photography By:Chef Nicholas Anderson for www.culinaryglobetrotter.com
What a nice way to start your week than a Mexico breakfast at 6 am !! Common aren't you bored of your daily routine in the morning of black coffee and bread and I hope not the yurky smelly cigarette? Get your but out of bed a bit earlier and try something different ...
Okey I made the tortilla flours the night before ... Lol so what , it's still home made ah not from the pack .. ! You still with me? Add tomato cheese onions ,cooked ground beef coriander and olive oil !!
Some cooked rice from your fried rice of the night before , add a few spices and your ready to go !! You can bring it to a viva Mexico level by adding cheese dip , guacamole and some refried beans !! I just had salsa ... Please do avoid the tequila at this time !! But if necessary well !!!
Creation photography By:Chef Nicholas Anderson for www.culinaryglobetrotter.com