Paris: H.E. Ambassador Luy David of the Kingdom of Cambodia to France hosted a special luncheon at the Cambodian Residence, offering international guests and media a flavorful journey into Khmer cuisine as part of the 8th International Gastronomy Village. The event underscored Cambodia’s rich culinary heritage, with the Ambassador highlighting the nation’s pride in its gastronomic identity.
According to Agence Kampuchea Presse, the menu showcased iconic Cambodian dishes, including Prahok Ktis (fermented fish dip with coconut milk), Plea Sach Ko (a traditional beef salad), and Nom Banh Chok Samlor Proher (fermented rice noodles with a traditional-style soup). These dishes were presented not just as food, but as “cultural ambassadors” of Cambodia.
Among the distinguished guests were Ms. Anne-Laure Descombin, President of AGORA Expo and founder of the International Gastronomy Village; Mr. €°douard Cointreau, President of the Gourmand Awards jury; and Mr. David Sou, President of the YUVACHUN Association, alongside various media representatives.
Ambassador Luy David expressed his gratitude to the attendees and emphasised Cambodia’s consistent participation in this annual international culinary event. He specifically thanked Ms. Descombin and Mr. Cointreau for their unwavering support, which has enabled Cambodia’s continued involvement.
“This year, Cambodia has the honour of being the featured country – a distinction that fills us with pride,” Ambassador David stated. He also celebrated the recent recognition of “Taste of Angkor 2,” which received a special award at the 30th Gourmand Awards in Lisbon, building on the success of “Taste of Angkor 1” in 2023.
The Ambassador further commended Mr. David Sou for mobilising Cambodian youth in France through the YUVACHUN Association, contributing significantly to Cambodia’s participation under the embassy’s patronage.
Besides, he highlighted Cambodia’s culinary legacy, deeply intertwined with the grandeur of the ancient Khmer Empire. He explained that while Cambodian cuisine has been influenced by neighbouring India and China due to its strategic location on ancient trade routes, it has maintained a uniquely Khmer character. He stressed the importance of fresh herbs, fermented pastes, and traditional preparation techniques passed down through generations.
Essential ingredients like jasmine rice, prahok (fermented fish paste), and coconut milk are central to Cambodian cooking, adding depth and richness to its dishes. “Today, we’re presenting a selection of dishes that not only represent Cambodian cuisine but also aim to spark curiosity and appreciation for its diversity,” he remarked.
The featured Plea Sach Ko, a zesty beef salad with lemongrass and local herbs, exemplifies the balance of sourness, freshness, and warmth-key elements of Khmer flavour harmony.
Guests also savoured Prahok Ktis, a rich and aromatic dip of fermented fish, pork, and coconut milk, served with crisp vegetables, showcasing both culinary refinement and traditional technique. Nom Banh Chok Samlor Proher, a beloved rice noodle dish with a mildly spicy, herbaceous soup, rounded out the savory offerings.
For dessert, a sweet corn and pumpkin pudding with coconut cream provided a satisfying conclusion, demonstrating the creative use of coconut milk in Khmer sweets.
Ambassador Luy David concluded by emphasising that Cambodian gastronomy is deeply connected to national values such as generosity, community, and intergenerational ties. “Food holds a central place in our culture – marking daily life and major celebrations alike,” he said. “We hope today’s meal reflects the spirit of Cambodia – one of openness, hospitality, and friendship – and brings our culture to life around the table.”