From the oyster beds of Brittany to the shores of Kep — the French ritual, faithfully observed.

French Gastronomy Month in Kep — Nice Has the Mediterranean, Kep Has the Gulf, and the Salade Niçoise Belongs to Both.

This July, Crab & Co brings French Gastronomy Month to the shores of Kep — and we open the series with the most iconic gesture of the French table. There are dishes that require no introduction, only silence, and perhaps a cold glass of Champagne. The Caviar TSF Oscietra belongs to that rare category: a plate that quietly embodies everything the French culinary tradition holds sacred — restraint, ceremony, and an almost ruthless pursuit of quality.

Cambodian-born Chuon Sokheng, an Executive Chef of Kep West, one of the busy chefs. Aside from managing the Wave restaurant’s busy kitchen,

Peter Brongers is an expatriate of Dutch origin who knows South-East Asia inside out, a region in which he is well known for his skills as a