Chef Eric Berrigaud demonstrates his talent at Sofitel Phnom Penh Phokeethra
After the romantic success of the Valentine’s special cocktail weekend with Amine Stambouli and Bar 43, Sofitel Phnom Penh Phokeethra once again has come up with a special event, this time to give their guests the opportunity to relish the flavour of foie gras and satisfy their taste buds.
Foie gras is a specialty food product made of the liver of a duck or goose. According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage. In Spain and other countries, it is occasionally produced using natural feeding.
Chef Eric Berrigaud, culinary director of Sofitel Angkor Phokeethra Golf & Spa Resort (Siem Reap), is taking his passion all the way from Siem Reap to Phnom Penh, in order to bring the best of his culinary skills for customers. Yesterday, he held an inspirational live cooking session for a 5-course set menu with foie gras and truffle at Do Forni – Sofitel Phnom Penh Phokeethra.
Berrigaud began his career in various Michelin Star restaurants in France such as du Domaine St Martin, a Relais & Châteaux property, and Hôtel du Palais, a member of Leading Hotels of the World. The chef continued to perfect his talents in some of the country’s top kitchens, before moving to Southeast Asia in 2003, where he took on the role of executive chef at the former Sofitel Silom Bangkok. Flourishing in Bangkok, Berrigaud was appointed as executive chef for the renowned Maison Lenôtre, bringing the luxurious French culinary brand to Bangkok. He was then appointed culinary director at Sofitel Angkor Phokeethra Golf and Spa Resort in September 2017.
With his great determination, as always, the talented chef demonstrated how he attentively prepares all the set menus with various premium ingredients. Furthermore, he expressed his feelings and interest towards the upcoming special event which started today and will continue until Saturday this week, with an additional brunch to be held on Sunday.
Berrigaud said: “I am very honoured for having an opportunity to serve guests at Sofitel Phnom Penh with exclusive recipes crafted by me. And I am also eager to receive any feedback from our guests and I hope that they will enjoy the foie gras menu offered by me.”
Sofitel Phnom Penh Phokeethra’s hotel manager Lionel Formento expressed his joy towards the upcoming event and said he feels very positive about this collaboration. “Sofitel continues to support talented individuals, businesses and partners in order to showcase the potential each and every one of them has to offer.”
Sales and marketing manager at Indoguna Cambodia Bruce Koenig, who is the supplier of the luxury truffle for the event, said: “I am really delighted to be able to showcase my product in the set menu. Moreover, I am thankful to Sofitel for enabling this corporation.”
Chef Eric Berrigaud preparing one of the dishes from the 5-course set menu. Supplied
For over 20 years, Indoguna has been at the forefront of the food and beverage industry, dedicated to sourcing the finest the world has to offer and serving it to its customers, and featuring a fully operational butchery.
Sofitel Angkor Phokeethra Golf & Spa Resort’s marketing and communications manager Clément Perocheau said: “Eric Berrigaud already has a name for himself in the Kingdom and abroad. Therefore, we are glad to welcome him as a guest chef at Sofitel Phnom Penh Phokeethra for this exceptional dinner, showcasing the very best of French gastronomy.”
Sofitel’s special event featuring chef Berrigaud will offer an exclusive 5-course set menu dinner, starting tonight until February 27, while Sunday Brunch will also be featured with a foie gras live station at the elegant Italian restaurant Do Forni. The 5-star hotel continues to show its willingness to support great talents.
