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Inflight Magazine of Bangkok Airways - Fah Thai

Inflight Magazine of Bangkok Airways - Fah Thai

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Large shrimp, EXVOO and citrus

Mon velo et moi

Expat Living Singapore

Open Wine Sunday Feast Schedule: Sept 12: PASTA All you can eat... IMG / Mercedes Benz Fashion Week David 012 831 951 NEED A WEBSITE FOR YOUR RESTAURANT? Special F&B websites, starting at USD 400 (name & hosting included) HOTEL of the month Visit Our Sponsor Siem Reap News, Have a nice week end. CADEAU ENTREPRISES Pre-framed panoramic images promotion Short of ideas for the end of the year corporate presents, think big, think Cambodia; we provide pre-framed large panoramic images of the temples of Angkor Wat, in a unique ultra high resolution Our Price starts at: $ 40 SAMOT RESTAURANT in Siem Reap Patrick Guerry, the owner of Samot Restaurant, is delighted to welcome you in his new outlet. After Trattoria Pisa Italiana (Pub Street), he now offers the freshest seafood and fish in the old district of Siem Reap. Located in the Passage (between Pub Street & the Old Market), this is a Symphony in Sea Major RECOMMENDED BY TRAVEL + LEISURE - Aug 2009 For more information call: 092 410 400, or visit samot-restaurant.com Every single Sunday, the Wine Restaurant, located street 19, behind the Royal Palace, and near the corner of st 240, is celebrating the week end by offering "all you can eat" dinners. Next Sunday (Sept 13), enjoy the homemade PASTA, with probably the best meat in Cambodia, for more information call: 023 223 527 SPONSOR a table Placemat: This kind of advertising has some great advantages: CLIENTS STAY AN AVERAGE OF 30 MINUTES IF FRONT OF YOUR BRAND. THIS MAKES A STRONG IMPACT FOR BRAND RECOGNITION CLIENTS ARE RELAXED AND ENJOYING THEIR MEAL, WHICH MEAN THEY ARE MORE RECEPTIVE YOU ARE CERTAIN TO REACH 500 PERSONS, AND THIS FOR ONLY 50 $ CALL NOW: 012 574130

2C www.angkor-wat-cambodia.com www.cambodian-models.com www.office-cambodia.com www.nexus-c4d.org www.samot-restaurant.com www.bons-voyages.com www.angkor-w.com

We are far from the idealised image, from those legendary chefs of whom ways were already mapped out since their earliest days by a grandma and her cakes!

Summer 1960, Beauce, the granary of France, between corn and wheat, it is where I was born.

As a teenager, I had no particular vocation. I was a boy like the others, but already a devourer of all kinds of cake. But I was already searching for a way…expression;

Rather bad at school, I entered in a cooking school, with, as only background, my delicacy and the French 100-meters breaststroke from Nicou’s team.

Surprise! Passion was gaining me, products were speaking to me, pans were dancing and singing their flavours, and finally! I received the sacrament, my certificate, and also! The irrepressible desire to go further…

Patrick Guerry is a cook of year 2000, that means a chef from the 21st century.

His first settlement was almost in the site of the Angkor Temples, at Siem Reap Angkor, in Cambodia, in the middle of a millennium, of cultures, races, tastes and desires of ridden people. With his cheeky and free cuisine, from classical smoked salmon to goat cheese, petal of dry beetroots, dishes without border that are contained in a room of a few square meters, the cook was one to mark the breaking up, the cultural and identity turn that has widely spread in the gastronomy since then.

Patrick Guerry is following the quest of his young age for freedom and independence, that always led him to this “think different” that really makes the difference.

It is in this mood that he opened the Samot restaurant, fine cuisine and wine.

Far from the traditional hotel restaurant, Oh Standard! A relaxing place to live, where appetite stimulated by always renewed instinctively dishes meets dazzling acid counterbalanced by comfortable mellow, spicy notes and freshness of creativity. A search for freedom that also leads him to interest in 10 projects at the same time, to bring his touch with desire and pleasure in elaborated and various collaborations.

Patrick Guerry gets on the wrong side of the world, lead eaters to a gastronomic elsewhere, rich, charming and strong thanks to its difference in shapes and imagination. Spearhead of a young cuisine and of a generation of chefs that he gathers,