Known for their architectural marvel of a building, Raffles Hotel Le Royal is prized for their remarkable hospitality service and luxurious culinary experiences. But did you know that this is one of the few places in Cambodia where you can find the most exclusive gueridon service for brunch?

Taking place in the grand Restaurant Le Royal, Gueridon Brunch is the epitome of lavish brunch featuring 17 extravagant courses and unlimited Champagne Henriot, wines and premium spirits! Once there, we were seated by the window that overlooked their iconic lush garden and pool and serenaded by the pianist’s somber rendition of Khmer classic blues. 

Starting with Raffles Baker’s Basket, the freshly baked loaves with some salted butter and mild salsa were just the perfect appetizer to kick off the great brunch that we were going to have. 

The second course really set the tone for the brunch as we were served the luxurious Caviar Sturia Spoon which came with dollops of sour cream and salmon roe to be eaten with the soft white toast or blini. Paired with Champagne Henriot Brut Souverain, there’s no fancier way to start your morning than caviar and champagne for brunch!

The third course kept the champagne going as we were served Smokehouse Fish Trolley in the nature of Gueridon where the chefs came out rolling a trolley full of smoked fish. While one chef sliced the smoked tuna and salmon into delicate slices, another was plating our plates with potato waffles and garnishes. Infused with all the aromatic, the soft yet salty fish paired perfectly with the potato waffles and a sip of champagne. 

Seafood Platter had us excited as the chefs presented us with a platter of Fines de Claire oysters, lobster, and river prawns with a whole array of dippings such as Koh Kong chili sauce, shallot vinegar, and garlic mayonnaise. 

The chefs then rolled out another trolley and briefly introduced us to the second Gueridon and the fifth course which is Tartar Live Trolley. Truly the recipes of the moment as this was our first time trying beef and tuna tartare which were essentially raw minced beef and tuna dishes tossed with a number of ingredients such as shallots, peppers, mustard, pickled and more to mask the smells and add to the taste. 

After going heavy on protein-based dishes, we were glad that the next dish was A la Minute Cesar which is Raffles’ take on Cesar Salad that was tossed and slathered with dressing, topped with cured bacon, shrimp, crouton piece and hard-boiled egg. The salad was served with Artisan Cured Carved Ham and homemade pickles which was the seventh course. 

The eighth, ninth, and tenth courses were just the absolute palate cleansers that we need! The chefs briefed us that Soup of the Day and Signature Egg were the courses changed every week but this week we had the chance to sample an exclusive lobster-infused soup and egg benedict on crispy toasted bread. Then they rolled over a trolley full of different Farmhouse Cheese blocks and explained about the flavor profile of the assortment of cheese as they sliced and plated the charcuterie plate.

If you haven’t noticed, the further down the menu we went, the fancier it got because at the eleventh and twentieth dishes, the chefs curated two very special courses- Foie Gras Trolley and Hokkaido Scallops-. 

The chefs brought out a trolley with two different variations of Foie Gras, Terrine or cold and Seared. They first reduced the red wine sauce before searing the Foie Gras to enhance the complexity of the flavor before plating it alongside the Foie Gras Terrine. The seared Foie Gras was buttery and rich with a strangely silky smooth texture that just melted in your mouth upon the first bite. The cold Foie Gras, on the other hand, almost had the same texture as butter so we smeared it a little on the crispy butter and then paired it with a slice of the seared one on top and our mouth was blasted with such unique profile that we had to pause at the first bite to savor it!

Hokkaido Scallops was definitely a crowd-pleaser. Not only was it our favorite dish, the process was a whole new experience for us as the chefs lit the fire and flambeed the scallops right by our table! The scalloped was slathered with creamy white sauce and aromatic herbs made for an unforgettable dish!

Since all good things eventually came to an end, the chefs left us more than impressed with the last two main courses which they curated especially to be the Catch of the day and the Roast of the day. Sea Catched Trolley featured Salmon Wellington with thick salmon filets beautifully wrapped inside flaky puff pastry and plated with pan-fried green beans. Lastly, the Butcher’s Cart indeed stayed true to the name “Roast of the day” as this dish was slow-cooked on low heat for 38 hours which naturally tenderized the meat yet maintained the juicy texture. The effort was reflected when we took a bite and the beef along with the thickened sauce just simply melted in our tongue! 

End with a bang, the desserts alone had 3 courses with Lime-flavored Sorbet, Raffles Pastry Chef Cart and Fresh Fruits and Mignardises! Just pictures aren’t enough to do them justice but you can tell how rich, decadent and sweet these pastries are by how pretty they look!

These were the 17 courses carefully curated by Restaurant Le Royal’s Gueridon Brunch. Each course clearly reflected upon the magnificence and extravagance mindfully-crafted to give you the most exclusive brunch experience in Cambodia every Sunday starting from 12:00PM to 3:00 PM for the price of: 

17 course-menus (food only): USD 85 nets 
17 course-menus (inclusive of unlimited Champagne Henriot, wine, premium spirits): USD 145 nets
Interested? Book your reservations in advanced via 023 981 888 or dining.leroyal@raffles.com