Thalias Hospitality

BlogsValentine’s Day ~ Love Bites…

As many as half of all couples are planning to do something special this Valentine’s Day. Most of them are going out for a romantic dinner (don’t forget to book your table at Topaz, Malis or Khéma now, before they fill up), but almost as many will give their loved one a gift of chocolates as an emblem of whatever emotions underpin their bond, be it fresh young love, or hard-earned affection, companionship, understanding, compassion and tenderness. Chocolate’s relationship with love and ritual goes all the way back to mankind’s first discovery of this delicious bean. Chocolate comes from cocoa…

BlogsUnreasonable Hospitality is the Future

Everyone who wants to run a business, any business but especially a service business, should work in restaurants for a while. It’s like a bootcamp in human relations and management that efficiently, and sometimes brutally, condenses every thing you need to learn if you’re paying attention. Will Guidara, the author of the excellent autobiography/chatty management manual, Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect (Penguin, 2022), was definitely paying attention. It’s what he does, and that principle alone defines much of what he has to say about going above and beyond in this, and any other…

BlogsA Toast to Alvaro Palacios, and the New Spanish Vanguard

You have to feel for Spain’s wine producers. They have a higher acreage of ground under vine than any other country in the world, yet their production does not as yet match their potential or ambition. And nor does consumers’ appreciation of what they actually have already achieved. They’re caught between a rock and a hard place: considered a sort of poor, uncouth cousin in Europe’s regimented Old Wine World, they can’t call on the cachet their neighbours are endowed with, yet they can’t appeal to the sense of energy, innovation and creativity that New World wine producers do either.…
Iberian black pigs in the mountain forests of southern Spain

BlogsA Slice of the Very Best Life

Made from the cured meat of Iberian black pigs that have grazed freely in the mountain forests of southern and western Spain, Pata Negra de Bellota is no ordinary ham One of the most expensive foods in the world, ranked alongside Kobe beef, oysters, foie gras and caviar, Pata Negra de Bellota is no ordinary ham. Made from the cured meat of Iberian black pigs that have grazed freely in the mountain forests of southern and western Spain, it is agreed, as a matter of fact, that Pata Negra is the finest ham in the world. You’ll be able to…

BlogsSpoons Out! It’s Mont d’Or Season…

Mont d’Or is revered in France almost like no other cheese is, and there’s a good reason why that is! While many consider the Christmas Celebration season an excellent reason to be jolly, there’s certainly no need to feel glum now that it’s over for another year. That’s because there’s another season going on which, we think, is guaranteed to have the cheese-lovers of this world singing joyously as they grab their spoons for a scoop of the gloriously luscious cheese, Mont d’Or. What is Mont d’Or? Well, for starters it’s revered in France almost like no other cheese is,…
Le fois gras poêlé - Topaz.

BlogsOne Ingredient to Bind Them: Foie Gras

There are few things more quintessentially French than a sublime sliver of silky smooth foie gras perched atop a slice of crisp baguette. This luxurious “fat liver” is one of our key ingredients at Topaz, and for very good reason… . At Topaz, we’ll soon be launching an exciting new menu where you’ll find some completely new dishes, some lively twists on old favourites, and some of your most-loved dishes just as you’ve always enjoyed them. As always, the menu is unmistakably French, as are the ingredients, one of which holds pride of place in all our hearts: Foie Gras.…

BlogsFresh Flavours Wafting out of the Kitchens at Topaz

Under the leadership of Executive Chef Sopheak Pov, ably assisted by Alain “Papa” Darc, the kitchen team at Topaz has been exceptionally busy lately redesigning our entire menu from top to bottom. We’ll be keeping some of your favourites (such as Salads Niçoise and Oysters au Gratin with Champagne Cream), and we’ve simply tweaked some others to create a fresh perspective, while some dishes will be entirely new. And some of them will be quite spectacular. It’s been a hard job having to taste them all, but thankfully someone’s got to do it! There are simply too many new or…

BlogsFor a Fizz that’s Fabulous, at a Fraction of the Price

You’ve got something wonderful to celebrate and truly special occasions demand rivers of Champagne. That’s the rule isn’t it? But it’s a rule that comes with a price tag that can burst a lot of people’s budgets. But just because funds are not limitless, it doesn’t mean the fun has to be limited. Champagne is just one of France’s many sparkling wines, and there’s no reason why a party should fall flat without it. At Topaz and Khéma we offer Georges du Boeuf Crémant de Bourgogne, a dry sparkling wine from the Burgundy region of France whose lively bubbles and…

TopazASEAN Meeting Gala Dinner

It was a real honour for Thalias Hospitality to cater for the ASEAN Meeting Gala Dinner on August 4th 2022. The event was attended by more than a dozen foreign ministers including U.S. Secretary of State Antony Blinken, Japan’s Yoshimasa Hayashi, and senior diplomats of the Association of Southeast Asian Nations (ASEAN).

BlogsTo Bon Appétit or not to Bon Appétit

The gastronomic meal of the French is a customary social practice for celebrating important moments in the lives of individuals and groups, such as births, weddings, birthdays, anniversaries, achievements and reunions. It is a festive meal bringing people together for an occasion to enjoy the art of good eating and drinking During its fifth session, (5.COM) held on the 19th of November 2010, the Intergovernmental Committee, for the Safeguarding of the Intangible Cultural Heritage elected to put French Gastronomic Meals on the Intangible Cultural Heritage List. Inscribed in 2010 (5.COM) on the Representative List of the Intangible Cultural Heritage of…