You are forgiven if you know very little about Baan Pictory. “On the way to the Buddha Mountain,” was about as much as I knew, and it advertised a “Sunday in the country with a buffet-grill, table d’hote for B. 490; gardens, swimming pools and a clubhouse.” Perhaps a trifle confusing, but the Dining Out team went there to see what Baan Pictory really was.
First, exactly where is this Baan Pictory? Around 15 km away from Pattaya, heading towards Sattahip on Sukhumvit Road there is a well marked turning to Wat Yansangwararam temple on the left. Don’t take that one. You need the next one, signposted to Khao Chee Chan (Buddha Mountain). As you drive along this road, look for the Baan Pictory signs (there are plenty of them) and you will finally turn left and then right into the Baan Pictory estate. Park, and you are surrounded by gardens and gazebos, there are two swimming pools, several buildings and a clubhouse, just as the advertisement said.

Baan Pictory is the result of the labors and vision of two Frenchmen, Antoine and Olivier. Both have been in Thailand (Bangkok) for many years, and Antoine is a celebrated consulting architect. His designer hand is apparent throughout the entire complex. A master with his use of mirrors to expand an area, and to even give people sitting either side of a table the same garden view. He can manipulate the ambience of a room with his careful selection of paintings, which are everywhere. As Madame said at one stage during our meal, “I’ve never eaten in an art gallery before.” You will see what was meant by that when you go there - and go you must.
Baan Pictory is a Provence village built on the Eastern Seaboard of Thailand. As you walk around, you begin to understand the unique nature of this development. Where others play with teakwood, a pair of nagas and elaborate multi-tiered roof styles with ‘galae’ at the ridge-piece, and produce a pseudo “Thai” village, Antoine has used his knowledge of his native France and produced an environment like no other, with his bungalows and cottages and rooms in the villas. He personally describes the precinct as the Baan Pictory Residence and Club.
As a venue it is very popular with the corporate world, who use Baan Pictory to hold the popular ‘team building’ sessions, and groups of up to 100 can be catered for.
Baan Pictory is not a restaurant, nor is it a resort, nor is it a hotel, but is a recreation of a French Provence village, one where you can eat and stay for an afternoon or a week or months. The choice of level of accommodation is yours (B. 2,800 for a bungalow through to B. 7,500 for a suite) and you are made to feel that you are part of the Provence “family”. As Antoine explained when we first met him, “Provence is a philosophy, a way of life. Here we marry nature and luxury.” Membership of the Baan Pictory club is now open, and is free.
There is nothing quite like it on the Eastern Seaboard, and Antoine and Olivier are to be congratulated on their bringing of a little French culture to the region. And if you enjoy French film, there is a wall full of French classic DVDs for you to choose from. Relax, swim, massage and a movie, it is all there.
Oh! I almost forgot, the food is mainly Provence style, such as foie gras, smoked salmon, prawn cocktail, or a fondue bourguignonne. We enjoyed an avocado and egg starter, followed by traditional diced beef and sausage with a chopped tomato salad. The wines are held in a temperature controlled cellar and are from both the old and new worlds and begin around B. 1,200. The Chilean red we drank was eminently quaffable. There are two chefs, and Thai food is also available.
We will certainly go again, and as a total new experience, we rate Baan Pictory very highly. Do go.
Baan Pictory, 8 Moo 6, Nong Jab Tao, NaJomtien, telephone 038 235 748, fax 038 235 737, www. baanpictory.com. Open every day, but bookings very advisable.

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Mussels in White Wine Sauce

Mussels are plentiful in Thailand and safe to eat - as long as you discard any shells that have not opened after steaming.

Ingredients                          serves 4 Mussels in their shells                       2 kg Dry white wine                               300 ml Onion, finely chopped                     1 large Garlic, finely chopped              2 - 4 cloves Salt and coarsely ground black pepper Bay leaves                                            2 Butter, melted                                  225 g Juice of                                        1 lemon

Cooking Method
Scrub the mussels well and remove any barnacles and beards.
Place the mussels in a basin full of cold water and leave to soak for 30 minutes.
Drain the mussels and place them in a large, deep saucepan with the remaining ingredients, except the butter and lemon juice. Cover the pan and bring to the boil.
Stir the mussels occasionally while they are cooking to help them cook evenly. Cook about 5-8 minutes, or until the shells open. Discard any mussels that do not open.
Spoon the mussels into individual serving bowls and strain the cooking liquid. Pour the liquid into 4 small bowls and serve with the mussels and a bowl of melted butter mixed with lemon juice for each person. Dip the mussels into the broth and the melted butter to eat.