One Year Anniversary

Join our One Year Anniversary at The Providore for an evening of #Free #Flow #Wines and get #Special #Discount for all product, May 20th 2017 | 18:00 - 20:30 THE PROVIDORE CAFE, 67 SOTHEAROS BLVD, PHNOM PENH. Call 095 907 879 or info@theprovidorecambodia for bookings

Join our One Year Anniversary at The Providore for an evening of #Free #Flow #Wines and get #Special #Discount for all product, May 20th 2017 | 18:00 - 20:30 THE PROVIDORE CAFE, 67 SOTHEAROS BLVD, PHNOM PENH. Call 095 907 879 or info@theprovidorecambodia for bookings

Pont Des Arts

Discover Pont des Arts, The Ultimate Art & Wine experience, an exclusive, limited collection of wines and spirits created with the support of the finest winemakers and the greatest artists. This Cognac XO « Infinity », featuring Yue Min Jun's Art, is a unique blend of exceptional and rare eaux-de-vie coming exclusively from the heart and the best terroirs of the Cognac region. Proudly distributed by The Providore.

Vittoria Coffee

Enjoy the taste of Australia’s number one pure coffee brand, Vittoria Coffee, available now at The Providore, and find a large selection of Vittoria products: Coffee Beans, Ground Coffee, Coffee Capsules, Coffee Capsule Machines, Espresso Machines.Vittoria coffee was established in 1947 by two Italian brothers, Orazio and Carmelo Cantarella, who recognised a need for European foods in Australia. It is today the largest pure coffee company in Australia.

Bodega Norton

Join us on Friday September 23rd and discover one of the best Argentinian wines: Bodega Norto, Michael Muller from the winery will introduce the Norton Varietal & Barrel selection from Chardonnay to Merlot and conclude with the very Exclusive Norton Privada Malbec Rated 93 points by Wine Spectato.

Seating is limited, we recommend you to book early, $20 per person including delicious South America tapas. Friday September 23rd - From 6.30pm. Call 095 907 879 or info@theprovidorecambodia for bookings

Mambo Italiano

We are pleased to invite you to our Mambo Italiano this Friday night, recreating the unmistakable experience of authentic Italian cuisine in a casual, vibrant atmosphere full of rustic flavors. You will taste some of the finest Italian wines available in the Kingdom, the Vigna Dogarina Prosseco & Pinot Grigio, La Carraia Genesi Chianti DOCG, Bava Piano Alto and more accompanied with authentic rustic Italian fare. Friday September 9th from 6.30pm to 8.30pm - $20 per person, early booking is recommended. Call 095 907 879 or info@theprovidorecambodia for bookings

We are pleased to invite you to our Mambo Italiano this Friday night, recreating the unmistakable experience of authentic Italian cuisine in a casual, vibrant atmosphere full of rustic flavors.

You will taste some of the finest Italian wines available in the Kingdom, the Vigna Dogarina Prosseco & Pinot Grigio, La Carraia Genesi Chianti DOCG, Bava Piano Alto and more accompanied with authentic rustic Italian fare.

Friday September 9th from 6.30pm to 8.30pm - $20 per person, early booking is recommended.
Call 095 907 879 or info@theprovidorecambodia for bookings

Meet the Winemaker

Join us for an exclusive Loire Valley wine tasting with Mr Claude Fournier the owner & winemaker of Domaine Fournier Peres & Fils.
You will taste an excellent Sauvignon Blanc, Le Grand Caillou 2014, the white Sancerre Les belles vignes 2013, a premium Cuvee Les Boffants 2010, and the old vines red Sancerre AOC 2010 along with tasty finger foods and delicacies.

Limited places available and booking is recommanded. $20 per person

Call 095 907 879 or info@theprovidorecambodia for bookings

Olmeda Origenes Insights

Olmeda Origenes is a genuine Spanish brand which has inherited the natural and artisan flavours of Spanish food tradition. Their aim is to bring the best of Spanish cuisine to clients all over the world.

At the Providore we are proud to showcase almost the full range, Spanish cheese, cured and cooked ham, dry sausages, preserved fish, spice & seasoning, bread & nuts, olives and pickles and more.

Watch the video below to see how the products are made.

Australian Wine Tasting & BBQ

Join us Thursday 18th August for an Aussie wine tasting with Alison Harvey from Wingara wines. Alison will introduce the Deakin Estate collection from South East Australia, the Katnook Founder’s Block range and conclude with the Katnook Estate Merlot & Cabernet Sauvignon from Coonawarra.

From 6.30pm - we recommend to book early, $20 per person including Aussie BBQ.

Info@theprovidorecambodia.com - 095 907 879

CAVIAR GIAVERA

At The Providore, we're all about showcasing the best products available, and our Caviar Giaveri is no exception. Hailing all the way from Italy Caviar Giaveri is a name that connoisseurs increasingly consider synonymous with extra fine caviar. 

Unlike most of the caviar on the market, Caviar Giaveri doesn't purchase caviar from other producers and resell it under the company’s brand. Instead It farms and transforms its own caviar entirely in its northern Italian fish farms. Salting is carried out by the traditional Russian Malossol method (small amount of salt); the roe is rigorously selected by hand and packed manually in a controlled environment. This is a meticulous artisan process, a ritual that is perpetuated to maintain high standards of excellence over time. and its for this very reason that Caviar Giaveri is considered to be among the best in the world. 

So how does one consume caviar? Many connoisseurs consider that the only proper way to eat caviar is just as it comes. The caviar should be served in its original container or on a crystal bowl on crushed ice. One should use a mother-of-pearl spoon to lift the caviar from the container, as it is believed that metal spoons affect the taste. However if one wants to eat it alongside something a little more substantial then the suggestion is to have it with lightly buttered toasted bread, blinis topped with crème fraiche, hard boiled-eggs or boiled potatoes.

For those wanting to get a little more fancy, here are some great recipes to inspire any caviar lover. 

Spoonfuls of parsleyed potatoes, quail eggs & caviar

Peel and cut up 200g potatoes and boil. When cooked put through a potato ricer and mash with 4 spoonfuls of extra virgin olive oil, salt and pepper. Leave to cool and when cold add the chopped parsley.

Quail eggs: boil a pan of water with a spoonful of white wine vinegar. When the water is boiling, crack one quail egg and pour into the water. Let the egg cook without disturbing it: put to cool in a bowl filled with cold water. Serve on ceramic spoons (not steel) with the aid of a mould: place the potatoes first, then the egg and top with the caviar.

Blinis, sour cream, creamed smoked aubergines & caviar

Sour cream: 500g whipping cream, 80 g lemon juice. Keep in fridge for 4 hours.

Creamed smoked aubergines: 2 aubergines: roast the skin of the whole aubergines in a hot frying pan. When the entire surface is roasted, remove the pulp, mix in a mixer with extra virgin olive oil, salt, pepper and part of the roasted skin.

Blinis:

  • 250g milk and 20g brewer’s yeast; mix and put on one side for half an hour at 40°
  • 350ml milk
  • 15g salt
  • 400g flour
  • 3 eggs
  • 150g melted butter

Mix the first dough with the second and put to rise for at least half an hour. Add 190 g egg white, whipped with 40g sugar. Leave to rise for an hour and cook as a crepe in a non-stick pan.

Wholemeal spaghetti & caviar

Sour cream: 500g whipping cream, 80 g lemon juice. Keep in fridge for 4 hours.

Creamed smoked aubergines: 2 aubergines: roast the skin of the whole aubergines in a hot frying pan. When the entire surface is roasted, remove the pulp, mix in a mixer with extra virgin olive oil, salt, pepper and part of the roasted skin.

Blinis:

  • 250g milk and 20g brewer’s yeast; mix and put on one side for half an hour at 40°
  • 350ml milk
  • 15g salt
  • 400g flour
  • 3 eggs
  • 150g melted butter

Mix the first dough with the second and put to rise for at least half an hour. Add 190 g egg white, whipped with 40g sugar. Leave to rise for an hour and cook as a crepe in a non-stick pan.

Recipes from http://www.caviargiaveri.com/

 

 

Isigny Sainte-Mère

At The Providore we search far and wide to bring you the best products. Whether its oil from the Mediterranean, Beef from Tasmania or Tea from Melbourne our intention is to offer our customers the best of the best. Our cheese is no exception. 

Hailing from The Isigny region in France, Isigny Sainte-Mère cheeses all share the taste of the terroir and the passion of the master cheesemakers who make them. They are the products of traditional know-how that has been perfected through the decades.

Our favourites from the Isigny Sainte-Mère range are: Pasteurised Camembert, Raw Milk Camembert, Livarot, Roquefort, Coulommiers and Brie. Of course, this is not the only products we stock, we also have their butter and many other cheeses. Visit our Gourmet deli and see for yourself.

And if you're looking for another way to enjoy your cheese (other than with wine and bread) here's a recipe to broaden your repertoire. 

POTATO GRATIN WITH ISIGNY SAINTE-MÈRE CAMEMEBERT

INGREDIENTS:
1 kilo of potatoes
200 ml of double cream
300 ml of milk
Half a Camembert
table salt, freshly ground pepper

METHOD:
Peel the potatoes and slice them across as finely as possible – a culinary mandolin is ideal, but take care not to slice your finger tips. Lay the potato slices out in a gratin dish. While you are doing this, put the milk, the cream and the Camembert in a pan to heat, then put a blender through the mixture and pour it over the potato slices. Season and put it into a hot oven, 150 degrees C or gas mark 5 for about 50 minutes and serve it immediately it comes out of the oven.

TIP:
You can make this gratin the night before and it will make a wonderful accompaniment for all kinds of meat, whether grilled, fried or served in sauce.

*recipe from Isigny Sainte-Mère