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“The dark arts”: discovering the delicious magic of black pudding 

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Perhaps one of the oldest forms of sausage there is, black pudding (boudin noir in French) is also one of the most richly delicious sausages to be found. It is as deeply satisfying as any dish you could imagine, especially when served with a healthy dollop of spiced apple purée, or sliced, fried apples if you’re feeling more refined. Add in some creamy mashed potatoes, and you have a plate that can’t fail to win hearts, minds and souls. But this dark, dense, beautifully textured sausage is much more versatile than that too. 

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Another Michelin extravaganza on the cards…

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Clear your diaries for 18 October: Topaz is hosting another Les Étoiles Michelin Du Topaz. Promising  another spectacular evening of beautiful Michelin-star dining in one of Phnom Penh’s smartest restaurants, this time we are thrilled to welcome Chef Philippe Girardon, founder of Domaine de Clairefontaine at Chonas l’Amballan to the south of Lyon, and one of France’s most exciting chefs. 

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Celebrate & Win with Khema La Poste

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We’re gearing up to celebrate Khéma La Poste’s first anniversary and we want everyone to be a part of it! Our second location, opened in October of 2017, is nestled in the in the Postal District of Phnom Penh, beside the very foundation of the city, Wat Phnom. And under the expert guidance of its General Manager, Sambo Nov, Khéma La Poste has become a great success.

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Thalias Newsletter August 2018

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With 500 staff, Thalias has grown out of growing the people who make the company what it is. We invest in training, support our staff as they develop and reward them for their hard work. It is without question the most important thing we do.


Like any company, Thalias is no more than the sum of its parts. But for any company in the hospitality industry in particular, the most important parts are the people who are the face or the backbone of the company. Some people are both though, and that is certainly true of Hak Lina, the general manager of Topaz who worked her way steadily and diligently up from secretary to the position that she holds today. You can find out more about that in Cambodge Mag’s interview with Lina, reproduced in this month’s newsletter. And, of course, there’s plenty more besides that. I hope you enjoy it.


Yours sincerely,
Arnaud Darc,
CEO and Chairman Thalias Hospitality Group
Read our newsletter here.

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