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 French Chef & author Joannes Riviere.

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

Joannes Riviere, Executive Chef of Hôtel de la Paix

Authentic Khmer Cuisine

Joannes Riviere grew up in the French country side near Lyon. The son of the official organic market gardener to 3 Michelin Star restaurant - Maison Troigros, his father later opened the famed Lyonese restaurant "Auberge du Château de Tigny" and it was here in the family restaurant that Joannes first learnt to cook.

Other aspects of restaurant hospitality were honed while studying Kitchen and Restaurant Management at Lycée François Rabelais in Lyon.

In 2000 Joannes sought experience outside his native France, moving to the United States where he first worked as a pastry chef for Jean Charles Berruet's Chanticleer on Nantucket Island (5 diamonds, 5 Mobile Guide.) Later he took the same position for Georges Perrier (5 diamonds, 5 Mobile Guide for 30 years) in Philadelphia.

In 2002, Johannes relocated to Cambodia, volunteering for a French NGO in Siem Reap, where he taught cooking to underprivileged teenagers and managed the restaurant. He initiated The Siem Reap Chef Association and held the position of Vice President for 2 years.

During his time in Cambodia Joannes has immersed himself in Khmer life, language and culture and is proud to support the revival of Khmer cuisine. Speaking fluent Khmer, Joannes has spent months researching and perfecting the art of making traditional Khmer dishes, such as Amok, Braised Fish in Palm Sugar and Green Mango or Pomelo Salad. He is also the author of the first ever published Khmer cookbook in the French language.

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