The chef of this popular Cambodian-French fusion house, Longtaine de Monteiro, learned to manage a Cambodian kitchen as the wife of a diplomat and for a time ran a restaurant in Provence. Her daughter, Nadsa, now runs the kitchen. The common element in both cuisines (which are listed separately on the menu) is garlic, from appetizers such as moules (mussels) swimming in butter infused with the stuff to superb Cambodian spring rolls, delicate salads, and a red curry of surpassingly fresh flavor. Vegetarians and diners suffering food allergies are easily accommodated.
Reviewed by bachslunch from US on 11/25/08
The menu has both Cambodian and French items, but regardless of the cuisine, the food's excellent. A little expensive, but worth the visit. Good service and ambiance.
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