Many years ago I was attracted by a small 14th century village outside Nevers in France. Driving in, I parked my car and found the local barber who was delighted to have an English speaking foreigner in his shop. He brought in his two sons so they could practice their English, and then insisted that I stay for dinner with the family. We had lots of crusty French bread, a hearty soup and lashings of peas, potatoes and beef stew. True “table d’hote” dining, and it was wonderful. They wanted me to stay on for a week, but I needed to get back to London. An amazing experience, and I was sorry I had to leave.
Fast forward to today, and in a quaint little farm (Kasira) between Chaiyapruek 2 and Huay Yai, I discovered a group of French expats living in what is called the Pattaya Retirement Village, in a collection of rustic bungalows on the Kasira farm. Dining for the residents is in another rustic building adjacent to the kitchen, and again is “table d’hote”.
The Dining Out team felt quite honored to have been invited to sit down with Jean-Francois and two French gentlemen, both called Lucien, one aged 86 and the other 64. Joining us at the table, in between rushing to the kitchen was the chef Philippe.
We had been told it was best to come around 8.30 p.m., and it turned out that this was to have enough time so that Philippe could prepare and cook the food. So don’t go earlier, though you can sit there and sample some wine while waiting and watch French TV!
We began with a large glass of South African wine, served in tumblers. There was no pretentiousness at the “table d’hote”. Philippe then brought out the first course of fresh avocados with a piquant sauce. Now I love avocado, and these were ripe for eating and I made a little piggy of myself!
Philippe’s next course was Norwegian salmon with egg, onion and toast. Lots of halves of lime to liberally splash over the salmon. And another tumbler of wine. And some more discussions over the rustic table, in which I found that the retirees pay around B. 25,000 per month for full board, around half of what they would pay in France. We also discussed the origin of “French fries” and Jean-Francois admitted that it was the Belgians that began making the “pomme frite”, but “we just refined it,” all said with a laugh and another tumbler of red wine.
The main course was oven-roasted beef and pork with garlic cloves inserted into the meat, accompanied by Brussels sprouts, garden peas and potato. Large pots of Dijon or wholegrain mustard were also brought to the table. Filling and flavorsome.
We finished with some Calvados, home made in Normandy, and apparently hand-carried by friends from the region. I cried off more South African red. One more tumbler of wine and I would have been singing “Frere Jacques”!
It really was “table d’hote”, but the residents of the Pattaya Retirement Village are dining well. “We’re not really in the restaurant business,” said Jean-Francois. However, Philippe is obviously an accomplished chef, and like all good chefs, proud of his creations. He also dictates the items for the evening.
If you would like to sample French hospitality, French cuisine and a French soiree, the Pattaya Retirement Village will give you a fun evening. By the way, the charge is around B. 300 per head, but that does not include the wine. We enjoyed it, and like my dining in the 14th century village near Nevers, I was again sorry I had to leave. For the French, food is far more than just sustenance, it is a celebration of life. However, Philippe does need 24 hours notice - the food is fresh. Well worth a different style of night out (and inexpensive too).
Kasira Farm, Pattaya Retirement Village, Soi Kaomakok 11 (second soi on the left after Chaiyapruek 2 on new railway road outbound). Bookings 24 hours in advance to the manager Pornpon Kanyapan (087 780 5080) or Jean-Francois Le Cot (084 715 8400). Pattaya Retirement Village www. retirement-home-thailand. com. The whole farm to park in!

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Stir-fry chilli chicken

Another easy stir-fry this week. You can increase the number of chillies if you want more spiciness.

Cooking Method Combine oyster sauce and sweet chilli sauce in a jug. Separate bok choy stems and leaves and slice thinly. Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain. Separate noodles and set aside. In the wok, over high heat, add 2 teaspoons peanut oil and swirl to coat. Add half the chicken and stir-fry for 2 to 3 minutes or until just cooked through. Set aside. Repeat with 2 teaspoons peanut oil and remaining chicken. Add remaining peanut oil to wok. Add asparagus, chilli, garlic and sesame oil. Stir-fry for 2 minutes. Add noodles, bok choy stems, chicken and combined sauces. Stir-fry for 1 minute. Add bok choy leaves. Stir-fry for 15 seconds. Serve.

Ingredients                                 (serves 4)
Chicken breast fillets, thinly sliced     600 gm
Oyster sauce                                   1/3 cup
Sweet chilli sauce                            1/3 cup
Sen yai rice noodles                        500 gm
Peanut oil                                      2 tbspns
Asparagus, cut into 5 cm lengths  2 bunches
Long red chilli, deseeded, sliced                1
Garlic finely chopped                      2 cloves
Sesame oil                                       1 tspn
Bok choy                                       1 bunch