Georges Rhumerie-French Restaurant Siem-Reap Cambodia

Vegetarian Vegan Restaurant Siem Reap Cambodia:

Are you a Vegetarian or Vegan looking for a Restaurant in Siem Reap Cambodia. Looking for something a little different for dinner?

Vegan
Freshly made vegan sausages served with creamy French-style mashed potato and dressed salad, a design your own gratin (vegan or with cheese!), and homemade tofu served with Shimeji and Enoki mushrooms are just some of the Creole inspired dishes Georges offers to vegan and vegetarian guests.

Their unique take on French Creole is inspired by Georges’ multicultural background. The flavours of his home on Reunion Island combine with French and Asian influences to create new twists on classic dishes, while remaining an authentic expression of Creole fusion cuisine.

Featuring a stylish, air-conditioned, indoor restaurant and a beautiful terrace garden, Georges Rhumerie offers a casual, yet elegant, dining experience hidden just outside the boisterous city center of Siem Reap.

The family believe a passion for food and excellence in customer service are key to the happiness of our guests. To this end, Georges’ kitchen is hard at work every day crafting infused rum, jams, chilies, chutneys, sausages, foie gras and much more.
We invite you to share that passion, and you may fall in love with Creole cuisine too!
Cambodia’s flavours, fruity and spicy, sweet and sour. Georges Rhumerie is a story about family and the love of cooking. George started a few years ago with ten different recipes of infused rum. His native island, La Reunion inspired the amazing flavours, but each have a Cambodian touch.
In this land bursting with tropical fruits and hot chillies a passion quickly grew. Paired with the need to share a piece of his country Georges was compelled to create a full range of preserves (jams, chutney and chilli pastes) to accompany the infused rums.
The results were delicious so Georges couldn’t be stopped here. Georges Rhumerie production, Show Room, Restaurant & Bar are all experiences that compliment each other, we are a family and we welcome you to our slice of home.
We have fine gifts in the form of our delicious rums and preserves, which come in adorable ethical packaging. You will find the perfect gift to take home to your friends and family. In the spirit of sharing, jams, chutney and chilli pastes are available for free tasting at Georges Rhumerie – Siem Reap.

HomemadeRums
Home-made RUMS- Based on our old family recipe from La Reunion Island we enhance the flavour by adding locally grown Cambodian fruits and few family secrets! All of our rums are expertly matured for a minimum of 6 months and come in 10 exotic and exciting flavours. From the fiery to the fresh, we will have the flavour for you.

Chutney
CHUTNEY- An Indian inspiration, we have enhanced this cultural favourite with the addition of Cambodian fruits. We highly recommend our chutney flavours (including papaya, pineapple and mango) to accompany almost any fish or meat meal.

Jam
JAM- Cambodia has an abundance of wonderful tropical. Georges didn’t miss a chance to use them wisely our jam collection. We would like to introduce you to the best jam flavours you will ever taste: sweet papaya, tasty mango, yummy coco-pineapple, glorious mango-passion fruit, bitter sweet orange and smooth pineapple.

Chilli
CHILI PASTE- Cambodia and chilli go together like lemongrass and ginger…a match made in flavour heaven! Cambodian’s like it hot!! Georges has reinvented this Asian favourite and created 3 distinctive flavours. We offer a hot red chilli, a milder green chilli and an exotic red chilli with pineapple combination fantastic to marinate chicken in before a barbecue.

Hours: Monday – Saturday 11:00 a.m. -10pm
Closed on Sundays
P. +855(0)9 68 61 74 48
Address:
Georges Rhumerie Georges’ Ln Krong Siem Reap
Siem Reap, Siemreab-Otdar Meanchey, Cambodia

Disclaimer: This is a promotional blog for Restaurant on the request from the Management/owners of the restaurant. All the matter/Information in this blog is from their website. This blog is purely a Promotional basis and no Copyright or any kind of Lawsuit or defamation suit/case will be entertained. 

 

Casablanca Wine presents Bubbly Brunch Fortune Select Dasve Lavasa -Reviewed.

 

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Good Drop Wine Cellars is a specialist sparkling wine producer. Founded in 2009 by chartered accountant turned winemaker Ashwin Rodrigues who learned his craft in the Barossa Valley, Australia, our objective is be at the forefront of the Indian wine revolution. We do this by offering quality and value wines, tailor-made for the Indian wine drinker. We got off the blocks in 2010 by using contract winemaking facilities in Nashik, Maharashtra. Our own sprawling state-of-the-art winery was set up in 2013 at the Vinchur Wine Park, Nashik, Maharashtra. Our wines are available in Maharashtra and Goa and will be steadily expanding to new markets.

Ashwin Rodrigues -A founder of Good Drop Wine Cellars

At Good Drop we believe that India has tremendous potential to be a quality producer of wines. The world is sitting up and taking note as more and more serious drops come out of India. We see ourselves as the harbingers of this revolution. However if the base of the industry has to grow we need to make not just high-end wines but quality and affordable wines that are suitable for the local palate. Good Drop does exactly that and with a swirl of innovation. Rio has taken wine to the masses by making it a fun beverage at under a hundred rupees a pop. Our competitively priced Casablanca is India’s only Charmat method premium sparkling wine. It won the Indian Consumer Choice Awards 2015, a testament to our listening to our consumer’s needs. More recently we have acquired Good Earth Wines the brand as part of our strategy to be a complete wine producer. I’m happy that we’re on course to fulfill our vision of seeing India as a wine drinking and producing country, one glass at a time.

THE WINERY

A winery is the heart of a wine producer. In 2013 Good Drop Wine Cellars set up one of India’s most innovative wineries in Vinchur Wine Park, Nasik, designed for especially for sparkling wine production. A sprawling facility, it has a current tank capacity of 550,000 litres extendable to 2 million litres within the existing building. The entire building is a pre-fabricated structure using sandwich PUF panels, a first in India. The machinery is largely imported from Italy. The winery is equipped with a range of pressure vessels especially for Charmat, a method of sparkling wine production.

I was Invited for the Tasting of their beautiful Sparkling Wines and Rio Spritzers at Zodiac 24hrs Astral Coffee Shop in Fortune Select Dasve Lavasa.

There was huge array of Saturday Bubbly Brunch right from the live counters, Fresh Salads, Starters, Mains and Delicious Desserts. You need to have huge appetite to taste all of these along with the Bubbly Wines.

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Good Drop Wines had two variants of wines to offer: Rose Spumante and Vino Spumante.

What are Spumante Wines: It is also called Asti or Asti Spumante It’s made from the Moscato Bianco grape.
Frizzante and Spumante are two wine words most associated with sparkling wine.
Both frizzante and spumante describe the level of effervescence (i.e. the strength of the bubbles) in a bottle of sparkling wine. Wines labeled ‘frizzante’ are what we call gently sparkling, while wines labeled ‘spumante’ are more effervescent and fully sparkling.

The carbonation in sparkling wine is created using one of two methods: Méthode Champenoise (Champagne method) or Metodo Italiano, which is also known as the Charmat-Martinotti method.

Good Drop Wines is made from the Charmat Martinotti Method. They are sweet and quite bubbly which you can feel it with every sip. My personal favourite is Vino Spumante – Its Sweet Mild and Bubbly. On the other hand Rose was bit Dry for me, wp-image-554387866wp-image-2084535738wp-image-2131941042wp-image-1160928272wp-image-2065034230wp-image-1807031249wp-image-900377540wp-image-271159453wp-image-1444210147wp-image-1229467812wp-image-1304003056it retained a slight sweetness although it’s not sugary sweet.

Next one in the line up was the Rio Spritzers- There were three flavours, out of which I could try two only. Lemon & Passion and the other one was Orange & Pineapple.

Rio- First Fizzy Wine in India to be packaged in affordable party drink with a pull-off cap.
I loved the Tangy and Refreshing Lemon & Passion Rio Spritzer. This was the Best ever combination till now I had in Alcoholic based Fruit flavour Drinks. All the Spritzers contains 8% v/v Alcohol.

Orange and Pineapple– This had Tangy and slight after taste of sweetness with every sip. Nice palish in colour.

Bubbly Brunch: As I mentioned earlier that the buffet spread was huge and one should have a good appetite for it. As per the brand standard the quality of the food was really good. The Staff is courteous and happy to help.

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The Bubbly brunch is served on Saturday and Sunday from 12:30 pm – 03:30 pm along with free flowing of sparkling wine.

A big shout out for Anupama for the invitation and Thanks you Team Zodiac for hosting us. 

Other Details: 

Zomato Link for Fortune Select Dasve Lavasa 

Good Drop Wine Website 

 

 

Rajasthani Food Festival – The Orchid Hotel Balewadi.

Rajasthan- Land of Kings.
Rajasthani Food Festival @Orchid Hotel Balewadi.

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You will get the feel of the richness right from the entry when you arrive, you will be welcome with a tilak and offered with the Rajawadi Lassi loaded with Dryfruits. Then you enter through the replica of the Jaipur’s Famous Hawa Mahal. The staff is dressed in Rajasthani attire will welcome with Ram Ram Sa or Khamma Gani – A traditional way of welcoming the guest. The Boulevard is decorated with the Rajasthani artefacts and they also have traditional seating arrangement.

Coming to the Food: The Buffet spread is as usual is huge. They have three types of Dal Baatis, Seven types of traditional subzi, Ten mouth watering desserts, four types of appetisers, live counter of Chaat and Pani Puri along with Golawala, Salads and Soups. This is a huge spread!!!

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Things I tried: All the Dal Baati’s with the Panchmel Dal: Very Nicely prepared soaked in ghee, with Richness overloaded!! Gatte ki subji was perfectly cooked, with right amount of sourness.

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I just skipped the regular subzi’s to keep up some space for the Desserts.
In between I also tried some of the Chaats like Papadi Chaat, Kachori Chaat, Pani Puri. all were the winners!!
To end the mains I tried the Khichadi Kadhi- Hot Kadhi and soothing Khichadi completed the meal.

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Desserts:

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Churma: This was nice moist and aptly sweet, and it was a perfectly going with Panchmel Dal and Baati.

Churma Ladoo: The Churma was nicely roasted and added some dryfruits to it.
Malpua: It was bit dry, so gave a skip.
Other desserts were Imarti, Mawa Kachori a sweeter version of the Kachori with dryfruits, and some fusion desserts like Churma Mousse, Jalebi Rabadi Pie, Rasmalai.
Moong Dal Halwa- Graciously loaded with ghee and dryfruits.

Overall: This was a very unique experience of the rich culture of the Rajasthan. Rest Drool over the Pictures!!

A big Shout out to Neha for the Invitation and Team Orchid (Boulevard) for hosting us.

Important things to be noted:
Date of Festival: Its a ongoing till 6th of August.
Price : 1050/-  (Its a Pure Vegetarian Festival) 
Timings- 12.30 to 3.00 PM & 7 to 11 PM, Sunday Brunch- 12 to 4 PM

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The Orchid Midnight Buffet- Reviewed. 

Located on the Pune-Bangalore Highway, The Orchid Pune, is a five-star property and an Ecotel Hotel in India that exudes grace and luxuriance. Away from all the hustle-and- bustle of the busy city, The Orchid Hotel in Pune is at an ideal distance from many IT and software hubs in Pune – making it the business traveller’s preferred choice of booking.

Sprawled across six acres of stunning landscaped gardens, The Orchid Pune, is host to an assortment of world-class conference rooms, banquet halls, and outdoor lawns for events. The hotel, an instantly recognisable building on the Pune-Bangalore highway, is adjacent to Pune’s only International Sports Complex makes it near-impossible to miss. 

The Orchid was the first to launch the Midnight Buffet some years back when nobody had a similar concept. Recently they have Re-Launched the Midnight Buffet at Boulevard Coffee Shop. The BTeam was Invited to for the Tasting the Midnight Buffet which is just 499/- ++ Taxes. 

The buffet was a lucullan feast and one of its kind. They had all, right from the Soups, Salads,  Starters, Mains with a unique live counter and wide variety of desserts to spoil yourself.

I will just run you through the menu starting from the Soups- Roasted Squash & Almond Soup and Chicken Tom Yum Soup.


Starters
were served on the Table:  Tandoori Paneer and Veg Dumplings. Paneer was soft and well marinated. 

Salads
had a good spread which includes the non-veg variants as well. 
Coming to Live Counter: As I mentioned earlier that they had a Unique Live Counter, They had a Hand Cart placed within the premises and they were serving Italian Pav Bhaji. We actually hogged on this !! Nicely cut Penne Pasta were tossed in PavBhaji with some Italian herbs and loads of Cheese/Butter. It was served with the homemade fresh and soft pav. 


Mains
: It was again a huge spread like Bhavnagari Salan and Indian Veg Stekar, Paneer E-Khas, Malaysian Stew Noodles, Steamed Rice and Dal Fry. My personal favourite was Paneer E-Khas and Malaysian Stew. 


Desserts
:  Along with some delicious Cakes, Brownies they also had luscious Traditional Indian sweets like Malai Ghewar and Angoori Rasmalai.

They also serve Alcohol which is the Plus point and a reason to visit. 


A big shout out to Neha for inviting us and Harshita and Team Boulevard for hosting us
.

Disclaimer: I was invited for a complimentary food tasting event. This blog is a narrative of my experience at the event. These are my views that I have expressed in the blog. Others are most welcome to agree or disagree with the same. The blog is not personally or commercially influenced. I have not lifted, copied or plagiarised it from any source either. However, I have done my due diligence via publicly available information on the internet and as shared by the client/PR agency.

Pa Pa Ya- A journey of Molecular Gastronomy 

Pa Pa Ya is one of the most talked about and one of favorite restaurants in lively city of Mumbai…. The city which never sleeps neither it disappoints you by serving some mind blowing dishes from the Pan Asian Continent. Pa Pa Ya not only serves good food but also takes us to a journey of Revolutionising the pan-Asian dining experience, Pa Pa Ya is an assimilation of various cooking techniques and cultures found across the Asian continent. It is as much about culinary art as it is about offering an exceptional gastronomic experience. It showcases super innovative presentations, the likes of which have never been seen before, integrated with cutting edge contemporary cooking techniques, including the use of the latest innovations & technology used in molecular gastronomy.

Pa Pa Ya, It is a complete reinvention of Asian cuisine on a global scale. Leave your preconceived notions and perceptions out of the door, while enjoying a sensory experience at Pa Pa Ya. Here, eating is an experience unlike any, where we take you on a culinary journey through the landscape of Asia in a manner which has never been done before.


Pa Pa Ya is a modern Asian bistro from the House of Massive Restaurants and best described as a
chic, modern and radical reinterpretation of Asian cuisine.

Pa Pa Ya endeavours to offer a holistic dining experience and thus showcases a range of cocktails in its signature beverage section, which have been given the same tender, love and care as the cuisine, applying extensive use of molecular mixology with absolute cutting edge innovation never been seen before.

We were invited for the food tasting of this journey called Pa Pa Ya. This was the first time that #punefoodbloggers were invited for the food tasting from Mumbai. As we reached we got warm welcome from the team Pa Pa Ya.


The interior of the restaurant was just mesmerizing and had an urban feel with metal hexagon boxes dangling all around, nice dim light with warm red painted walls gave the interior a nice and a stand out look to the place.

Let’s begin with the Journey of food tasting:

Amuse Bouche:

The definition of amuse bouche is a French term which means a little bit of food which is served before the meal to stimulate the appetite. It had watermelon cubes with foam on it and nitrogen gas fumes bubbling out from the bowl beneath.

We ordered some drinks to cool us down:

Lighthouse : This is one of the signature drinks, lemongrass infused vodka, galangal, orange and pineapple  juice. Enough Alcohol contain to get started.

GO PA PA YA: Another gem from the signature drinks vodka, kaffir lime, thyme and rosemary reduction, citrus. Nice tangy and sour with the hint of vodka.

WISE WHISKY: This will be loved by Whisky lovers, strong and nice with flavors of homemade rosemary reduction.

Beer Battered Avocado Tacos , Corn : A Japanese Mexican Style Of Tacos With The Shell Of Tacos Made From ‘GYOZA Sheet’ (Primarily Used To Made Dumplings ) Stuffed With Beer Battered Crispy Avocado, Corn Topped With Mozzarella Cheese, and this was nice and crunchy with perfect taste of all the flavors.

Phad Thai Veg: This was served in big and heavy stone bowl which was actually pretty heavy to handle! Coming to the Phad Thai, it was almost the basic nothing extra wow factor, ketchup based  with the crushed peanut sprinkled over it.

Kale and pockchoy dimsums: It is one of the best dish which I liked the most. Gaozi Dressing along with  mushrooms and with lots of veggies in it.This one comes with a crispy papad and a spicy dip on the side.

Cheese Pakoda: Golf ball size cheese pakoda with loads of cheese filling within. Its a must have for the every cheese lover. Nice and soft cheese balls served with the spicy sauce to cut the taste. I #cheeslovers


Urmaki Sushi: Uramaki Sushi in simple words means inside out sushi.

Uramaki has a very interesting history.
The story goes that it was developed in Little Tokyo in Los Angeles in the late 1960’s by Machita chiro the sushi chef in a restaurant called Tokyo Kaikan. It seems the restaurant was having problems obtaining fat belly tuna (toro) for its mainly Japanese customers so started to substitute avocado instead. Avocado has a similar consistency and tends to melt in the mouth kind of like toro. Later, when the number of American customers started to increase, some disliked the texture of the seaweed, so Ichiro turned the roll “Inside-Out”; thus putting the rice on the outside, and the seaweed on the inside. Kind of “hiding” it.

This seemed to pacify the American customers and so the California Roll was born. Rather clever, don’t you think? It must have worked because Uramaki seems to be one of the most popular types of sushi now in the U.S.

Rice on the outside with seaweed on the inside stuffed at the bottom topped with deep fried greens spinach and sesame served with wasabi.
Presentation and taste wise this dish was really good. #recommended

Desserts:


Molecular Vanilla Dessert with Pannacotta: It was the curtain raiser for the dessert section, and the drama begins, Vanilla Ice cream was rightly made on the table with the help of Nitrogen gas which made the atmosphere little Cool and smoky around the table. Once it was done it was served on the plate with wobbly Pannacotta and crunchy salty nuts to cut the taste of sweetness if you wish to switch between both. Awesome and fresh vanilla ice-cream was nothing short of the yumminess. Pannacotta had to take a step back in front of the ice-cream.

#HighlyRecommended

Chocolate ball on fire –When this was placed on the table the first expression was like wow! A big chocolate ball stuffed with 4 scoops of vanilla ice cream, chocolate ganache, cheese cake cream served on a bed of coffee cream and loads of cookie crumble and almond crumble to this contrast the bright red berries were placed on the edge of the plate, and it was just nothing but an artwork and Chef was the artist to put all the effort into the dish. This looks so artistic and when they poured lit up alcohol and way the ball cracks up after the alcohol is poured is truly eye catching.

With very first bite alcohol hits you with the bitter taste of chocolate which is mesmerizing.

Overall Pa Pa Ya is a journey of molecular gastronomy which is beyond the imagination of food lovers.

I personally thank the team Pa Pa Ya for hosting us and making this journey a memorable one.

Lastly I thank #Jerlynfoodfanatic for putting up me in the list of invitees. 


Please have look at the Drooling pictures of the food which was served: