Thalias Hospitality

TopazTo Taste of the Sea

“Oysters are the usual opening to a winter breakfast. Indeed, they are almost indispensable.” Alexandre Balthazar Laurent Grimod de La Reynière, (1758 – 1837) Terroir The French term terroir is often used throughout the wine world to describe elements such as the climate, geology, topography and management practices and their impact on a wine’s aroma and taste and overall phenotype. It forms the basis of the French wine appellation d’origine contrôlée (AOC) system and is the model for the geographical regulation of wine grape cultivation and winemaking around the world. The foundation premise being that the habitat the wine grapes…

KhemaCharcuterie Chic

There is nothing quite like an extensive charcuterie board, resplendent with all the trimmings and accompanied by a bottle of good wine, to excite one with the promise of a deep satisfaction to come. Charcuterie boards are -in the words of one of my hipster friends- ‘super-trendy’ right now. I use the term hipsters here not in the sense of the 1950s and 1960s beatniks or hepcats, but in the sense of the modern nostalgia miners who Chi Luu of Lingua Obscura describes as a sub-culture who “enjoy fossicking around in the past for cultural items, in an effort to…

MalisMalis & the Goddess of Flowers

From great devotion comes great art Wandering through the halls and pathways of Angkor Wat, taking in the overwhelming magnificence and minute detail of the statues, sculptures, reliefs, and friezes of the largest religious structure on earth; close examination demonstrates that remarkably, almost every surface is treated and carved with narrative or decorative details. Angkor wat was designed and built in such a way so as to be in harmony with the universe, planned according to the rising sun and moon, symbolizing recurrent time sequences. The central axis aligns with the planets, connecting the structure to the cosmos so that…

BlogsTables of Two

“So short our lives, so hard the lessons, _ so difficult the tests, so sudden the final victory, _ so tenuous the hope of joy that so easily evaporates into fear _ – this is what I mean by Love……._ For this was on Saint Valentine’s Day When every bird comes there to choose his match Of every kind that men may think of And that so huge a noise they began to make That earth and air and tree and every lake Was so full, that not easily was there space For me to stand—so full was all the…

MalisThe wait is over and we are delighted to welcome you back to Malis

We are thrilled to inform you we are now open for dine-in services seven days a week offering breakfast, lunch, happy hour, and dinner. Guests can now enjoy one of their favourite breakfasts in a cool, tranquil environment and at unbeatable value. Cambodia’s Kuy Teav, noodle soup, is famed for its rich, delicious and nourishing properties and our chefs have gone to town so they can offer you a wide range of flavours to choose from, including our signature Kuy Teav with Pork and Prawn, as well as Beef, Pork, Fish Balls, Crispy Mee with Minced Beef, and Braised Pork…

KhemaLa Chandeleur

“…sprinkled with sugar and eaten hot, they form an exquisite dish. They have a golden hue and are tempting to eat. Thin and transparent like muslin, their edges are trimmed to resemble fine lace. They are so light that after a good dinner, a man from Agen is still willing to sample three or four dozen of them! Crêpes form an integral part of every family celebration. Served with white wine, they take pride of place on all joyful occasions.” Anatole Francois Thibault, ‘To Better Times’ 1906 La Chandeleur, or ‘Candlemas’ in English, is a Christian holiday marking the presentation…

KhemaMr Boubier’s Butter

Rue de Mont Blanc, Geneva For the past 92 years, a charming little Cafe at #26, Rue de Mont-Blanc, just a short walk across the Rue de Cornavin from Geneva Central Station, (today wedged between a Starbucks, a Five Guys hamburger joint and a McDonalds), Café de Paris has been serving a simple dish with a complex secret, one that has seen it become an institution in Geneva and it fame and fortune all over the world. In 1981, the American novelist, Paul Erdman, wrote in ‘The Last Days of America’: “We went to a restaurant near the station, the…

BlogsL’Art sur la Table : part 1

The Ancien Regime French cuisine has been regarded for its unique qualities and flavours since the earliest days of the Ancien Regime, with the written works of celebrated chefs as far back as Guillaume ‘Taillevent’ Tirel, (Le Viandier, 13th century) through to the 17th-century works of chefs such as François Pierre de la Varenne, (Le Cuisinier François, 1651) and François Massialot, (Le Cuisinier Roïal et Bourgeois, 1691). The latter being at a time when we start to see French cuisine really emerge, abandoning middle eastern spices and Italian sauces to define itself with local ingredients, fresh herbs, and new, lighter…

BlogsLe Réveillon de Noël

In France, the main Christmas meal is a gracious and arranged affair held on Christmas Eve. The meal is a splendid feast of the finest foods accompanied by great wines and will stretch on until after midnight. According to the French Ministry of Europe and Foreign Affairs: Many of today’s Christmas traditions originated in the Middle East and were introduced to France by the Romans. Reims was the site of the first French Christmas celebration when (in 508) Clovis and his 3,000 warriors were baptized on Christmas Day. Charlemagne received the crown from the hands of Pope Leo III on…

BlogsLe Réveillon de la Saint-Sylvestre – New Year Eve

“Pleasure without champagne is purely artificial.” Oscar Wilde On New Year’s Eve, Saint-Sylvestre, réveillon, is the French New Year’s eve party, usually held with family and friends it can be anything from a soiree at home or a gala ball full of costumes, glamour and dancing. This is France we are talking about and so, of course there is a magnificent meal of many courses, much wine and much revelry that must continue until well past midnight and well into the New Year’s Day. Champagne flows throughout the evening; there may be other fine wines with the food and brandy…
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