Dinner at L’Angelo was a plant based extravaganza. Le Méridien Angkor are currently offering a 5 course chefs table experience where one of the talented chefs will curate a meal based on your desires. Select from the Khmer chef, Indian Chef or Italian chef which was our choice, and a great choice it was too as Chef Andrea guided us through a vegan tour of Italy.
Our journey commenced with a delicate carpaccio of water melon ‘meat’ topped with hazelnuts, beetroot, a duo of mushroom and aubergine purées with dehydrated black olive and mixed leaves. Tender paper thin slices of water melon were the canvas for a beautiful pattern of ingredients, exquisite textures and a perfect balance of flavours finished with a kick of black pepper and salty dehydrated olive crumb. Next up was a flavour packed panzanella with cauliflower, onion, trio of bell peppers, avocado, celery, dehydrated tomatoes, asparagus and a single baby carrot which combined to pack a punch. Chewy dehydrated tomatoes pieces, bread soaked in vinegar to bring sharp overtones and the crunchy fresh vegetables each brought their own signature flavour profiles and variety of textures to this simple Tuscan classic.