Kep West

The sun had barely finished its work when the knives came out. It dropped fast, the way it always does over the ocean — no drawn-out farewell, just a slow burn of coral and ash-grey that lasted twenty minutes or so before the water turned dark and still.

French duck breast, foie gras, cranberry and gratin — the Gascon table comes to Kep.

Saffron, rouille, and the sea — the great dish of Provence arrives on the Cambodian sea.