Hôtel de la Paix : Facilities : Meric

Meric

Dining at Meric offers the best of both worlds. Choose from international dishes or a seasonally-inspired Khmer menu showcasing the distinctive harvests of local farmers and untamed surrounds.

Named after the world-class Cambodian pepper grown in the famed Kampot region, diners at Meric will enjoy a truly unique experience.

Heading our culinary team is Australian Chef, Cassandra Zukauskas

Hours of Operation: 6.30am-10.30am (Breakfast), 12.00pm-2.30pm (Lunch), 6.30pm-10.30pm (Dinner)

Cassandra Zukauskas, Executive Chef of Hôtel de la Paix

Authentic Khmer Cuisine

A native of Tasmania, Miss Cassandra Zukauskas got her first taste of food preparation at the age of 19 when she started to help out in a Sydney restaurant. The desire to create unforgettable flavours and satisfying meals quickly grew into a passion.

Miss Zukauskas honed her trade at Rockpool, one of Sydney`s most celebrated restaurants - before embarking on a culinary spree at some of Australia`s most exclusive resorts. With a keen appreciation of indigenous produce, she quickly earned a reputation for turning local cuisine into a five-star gastronomic adventure.

Miss Zukauskas describes her appointment, at Hôtel de la Paix, as "an amazing opportunity" and is eager to play a role in the revival of Khmer cuisine. She will continue the pioneering efforts of Executive Chefs Paul Hutt and Joannes Riviere, who developed a Khmer menu that introduced the cuisine to international visitors.

"Diners from around the world share an enthusiasm for Asian cuisine, but Cambodian cooking still remains relatively unknown. It`s still uncharted territory. So this appointment is a rare opportunity to be ahead of the rest," she explained.

"Cambodian cooking really celebrates the harvest". I`m going to continue in this direction by working in season with local farmers, and keeping the flavors and ingredients of fresh markets at the fore."

Miss Zukauskas intends, however, an innovative approach to Hôtel de la Paix`s international menu. "You can expect a more contemporary menu, with a focus on fresh ingredients", she said.

She also provides assistance to the Shinta Mani Hotel and Institute of Training, which provides first-rate hospitality training and financial support to disadvantaged youths. It is the sister property of Hôtel de la Paix, which is dedicated to responsible tourism and the development of the local community.

Cassandra holds the position of Executive Chef at Hôtel de la Paix where she is the creator of a daily changing, highly seasonal khmer degustation menu together with western cuisine with a French influence.