A fabulously fun evening

Casa Pascal has been part of the fine dining scene in Pattaya for over eight years. It is run by Pascal Schnyder, a true culinary professional and his wife Kim. In that time, the Dining Out team (and Pattaya) has seen progressive changes in the menu to ensure that the diners do not become bored (though I have to say it would be hard to become bored with Pascal’s inventive cuisine). This restaurant has also been nominated for top awards by all media publications involved with fine dining.
For newcomers to Pattaya, Casa Pascal is just off Second Road, almost opposite the Marriott’s Moooore Bar, and next to Ruen Thai. There is plenty of parking space, but why do it yourself as the valet service is complimentary.
The interior of the restaurant features high ceilings and plenty of wood. The tables are large, and not set too close together, and there are alcoves for up to 10 diners. Mention must also be made of the toilets - the best in Pattaya, without any shadow of doubt.
There is a choice in menus, with firstly some set menus, which have many choices within it, including free-flow wines if you wish, or the full a la carte menu and a wine menu with some of the better wines available in Pattaya, and chosen by Kim Schnyder.
Madame decided she would experience the ‘fantastic’ set menu. Two courses are B. 350, three courses B. 420 and four courses B. 490. Each course has several choices, such as Piri Piri fish on a crunchy lettuce salad or roasted smoke house pork spare ribs with BBQ sauce.
There is another set menu for gourmets which changes every two weeks, with items like Alaskan king crab salad as an appetizer, with four courses and a cheese platter finish. This is B. 1550, but you can also have free-flow wines with this menu, bringing the total to B. 3,100 per head.
I decided to stay with the standard a la carte, mainly because my all-time favorite of Cream of Madras curry soup with prawns and fresh mango was on offer! This menu is very comprehensive with the majority of main dishes B. 400-600, though obviously imported meats are at a premium.
There is, in addition to the wine list a rather fun concept of free-flow wine buffets. In these you sample a selection of wines and then continue on with the most pleasant one for your palate. We chose the Culinary buffet, which at B. 890 per person is less than you would pay for a bottle of wine. Fantastic value.
Finally, there is also a Thai menu for those who prefer this cuisine over the predominantly French cuisine as presented by Pascal.
Madame began her ‘fantastic’ set with baked clams in garlic, herbs and olive oil. This was a very flavorsome beginning to her evening, whilst I began with the Madras curry soup, which was, as usual, wonderful. Please never take it off the menu, Pascal!
Madame then had a Spanish tomato consommé with ham and rice, which was piquant enough to perk up the taste buds, whilst I sampled several wines, coming to stay with the 2006 Cackleberry Shiraz from Australia.
For mains, Madame had the Scottish salmon in white wine sauce with tomatoes and spring onions. This does attract an additional B. 150, but worth every bit of it. Her three courses then came to B. 570. The culinary bargain of 2009, without a doubt.
I had selected the Scallopine al limone (B. 410) and requested roast potatoes, rather than the noodles, and it was simply wonderful. And the presentation superb. My meal came to B. 640, again not a high price when you look at the standard of the food and the venue.
We have never tired of Casa Pascal and this restaurant deserves the highest recommendation we can give it. A fabulous fun evening for the Dining Out team.
Casa Pascal, 485/M10, Pattaya Second Road almost opposite the Marriott Resort and Spa, (next Ruen Thai) Pattaya City, reservations recommended, tel 038 723 660, email [email protected]. Secure valet parking and limousine pick up if required. Open seven days 11 a.m. until late.

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Tomato wine mussels

This week it is an American calorie counter, where I am assured that it only has 151 calories per serve! You do not need to use American mussels either, and in Thailand they are cheap and plentiful.

Cooking Method Scrub and de-beard the mussels under running water. Prepare a steamer and place the mussels on the top. Steam the mussels for around seven to eight minutes, or until they have opened. Important: discard any that remain closed. Meanwhile, in a medium sized saucepan, sauté onion in margarine, stirring over medium heat for two minutes. Stir in the garlic, sauté for 30 seconds, then add the tomatoes. Cook the tomatoes for two minutes, then add the wine and salt and pepper to taste. Now quickly bring the tomatoes to a boil for around five minutes, until the sauce is thick. Stir in parsley and keep the sauce over very low heat. Break off the empty half of the mussel shells and arrange the mussels on serving plates. Spoon some of the sauce over each mussel and serve immediately.

Ingredients                             Serves 4
Mussels                                         1 kg
Unsalted margarine                     1 tbspn
Onion, minced                            1 small
Garlic, minced                            1 clove
Tomatoes, coarsely chopped       4 large
Dry white wine                            ¾ cup
Salt and pepper to taste
Fresh parsley, minced              1 tbspn