A Decade of Discerning Dining

by Mick and Di,
The Food Lovers

It seems like yesterday that we heralded the arrival of Pascal and Kim’s new restaurant.  In fact it was a decade ago when they opened their doors and created a new gastronomic benchmark for culinary art in Pattaya.  Since then it has become a Pattaya institution consistently serving exquisite, picture-perfect food in a sleek and sophisticated ambiance.   Always pushing the envelope of gastronomy Pascal and his lovely wife Kim have created a temple to polished service and gourmet dining combined with a splendid wine cellar offering a selection of the finest labels from across the globe.
Their much acclaimed Sunday Brunch Buffet has just resumed and for B.899+ the culinary cabaret goes from class act to act.  This is a buffet brunch of superb diversity. What could be nicer than a long, languid Sunday brunch/lunch at one of Pattaya’s finest restaurants?  Not much, we think.
Another big attraction at Casa Pascal is their gourmet set menus.    They change fortnightly and include the Grand Gourmet Set Menu at B.1,550 (with unlimited wine B.3,350).  The Gourmet menu is B.890 and B.940 for 3 and 4 courses respectively with the addition of B.1,290 for unlimited wine.    These set menus are deservedly popular but as the dishes would have changed by the time you read this article we have written about the a la carte items (many of which appear in the set menus).
Since we last visited the menu has been enhanced with many new dishes but all the old favourites are still there to please their regular fan base.   Cold appetisers feature beef steak tartar prepared at your table, Alaskan king crab legs and Fine de Claire oysters on ice with a trio of sauces (B.670).  New items include a Scandinavian platter of their own smoked salmon, grave lax and seafood cocktail or another new item, the tuna tartar (B.460).  Amongst the warm appetisers are flamed New Zealand mussels accompanied by Alaskan scallops and clams, fresh white asparagus from the northern highlands and roasted duck breast on potted orange sauce.
After much deliberation and perusal of the menu, our choices were made, so we sat back and sipped a delightful Pinot Grigio.  As a curtain raiser we were served an amuse bouche of gelatinous chicken terrine which enlivened the palate and set our appetites on full throttle in delicious anticipation.
My penchant for foie gras made it impossible for me to order anything but Pascal’s famous epicurean triad goose liver extravaganza.   Oh! the flavours of this dish, it made my eyes roll back into my head in delight!    The pan fried portion cut like butter and melted delectably in the mouth while the terrine was a profusion of multi-faceted flavours and the carpaccio just inspirational.   Mick’s choice of tuna tartar was another great dish and the accompanying carpaccio of egg plant sublime in its marination of black olive oil, garlic and basil.  To follow we were served cream of pea soup.  Forget any notion you have of pea soup – this version is beyond decadent.  A tranche of fried foie gras glided on the surface of this riot of silky, velvety richness with the shards of sun dried tomato bestowing just a soupcon of tartness.
The staple main courses feature a deluxe grill menu presenting U.S. Angus beef tenderloin, mignons, and prime rib with a selection of gourmet sauces.   Poultry and meats are well represented as is the fresh fish medley.  In preparation for our main courses we were now imbibing a fine mellow Italian Merlot when chef presented us with a quite remarkable raspberry sorbet to refresh the palate.
Mick had chosen the flamed rock lobster in tarragon and Cognac sauce (B.550)  while a fond memory of eating pigeon many years ago enticed me to order the roasted Loire pigeon from the set menu.     Kim most solicitously took charge of the flambé trolley and soon a whole host of ingredients were seen disappearing into the pan and then spectacularly flamed with the Cognac.  Both dishes were top notch.
Other main courses include their celebrated oven roasted rack of lamb Provencal served with gratin potatoes and ratatouille (B.860), or braised baby veal shank in tarragon sauce and a queenly dish of grilled Mediterranean sea bass cooked in olive oil, lime juice and aromatic herbs.
We passed on dessert but the list is very tempting and fancy;  chocolate mousse with figs, mixed berries and mascarpone cream, crepes suzette with vanilla ice cream or the house platter of assorted cheeses, walnuts and fruit.
Casa Pascal maintains consistently high standards and demonstrates with their regularly changing gourmet menus the imagination and creativity of a great culinary destination.  Come here to experience the very best in gastronomy theatre and discover where the discerning diner chooses to dine in Pattaya.
Tel:  (038)  723 660 or 081 983 4182.  Located in the street opposite The Marriot Resort & Spa on Second Road, next to the Ruen Thai restaurant.  Open daily from 11.30 am to 11.00 pm.  Limousine service and valet parking.  Visit www.restaurant-pattaya.com.