The July gourmet dinner celebration for the Chaîne des Rotisseurs was held at
the Casa Pascal restaurant, with Pascal and Kim Schnyder very much in
attendance, ensuring a faultless delivery of some very fine foods.
Prathan Inkhai (left), representing the kitchen staff,
receives a certificate of appreciation from Bailli Ranjith Chandrasiri (right)
and Pascal and Kim Schnyder.
The Chaîne des Rotisseurs, the oldest established (1248 AD)
and largest gourmet group in the world has a very active presence in Pattaya,
under the stewardship of the ‘Bailli’ (president), celebrated wine judge Ranjith
Chandrasiri.
That these dinners are very popular is reflected in the
number of members and guests who attended, with 42 people on this occasion.
Bailli Ranjith opened the proceedings and gave the members
and guests a brief background of chef Pascal, a man who trained in the finest
restaurants in Europe before venturing to the Far East and finally to Pattaya
where Pascal and his wife Kim opened Casa Pascal nine years ago, next to Ruen
Thai and across from the Marriott Resort and Spa on Second Road. Today, Casa
Pascal is acknowledged as one of Pattaya’s best restaurants, serving some very
fine food for its guests.
To be selected to provide a Chaîne des Rotisseurs dinner is
not only an honor for the chef/restaurant, but also a great responsibility. Even
Pascal, an accomplished, celebrated and inventive chef said before the dinner,
“This is a great challenge,” and having provided Chaîne des Rotisseurs gala
dinners before, he knew what he was talking about. This was an occasion when
only the best would do.
The first course was Pascal’s own smoked Norwegian salmon on
a potato tart and scallion enticed sour cream. And it was indeed Pascal’s own,
as he does the smoking himself in his own home smoker.
The first wine was also very interesting, a Viognier, Domaine
Montrose, France 2008. This is a strong wine with a great nose, with the
Viognier grape usually used for blending, but in this case it is 100 percent. I
really enjoyed this wine, an interesting change from the ubiquitous reislings
and chardonnays.
The second course was a Cappuccino of Porcini mushrooms.
There are many ways of making this dish, but in my view, Pascal excelled with
his version. Smooth and flavorsome, and hot to the table.
Voradetch Thorude (left), representing the service staff,
receives a certificate of appreciation from Bailli Ranjith Chandrasiri (right)
and Pascal and Kim Schnyder.
The next course saw a change of wine, and was the subject of
much discussion held with Pascal, Bailli Ranjith and myself. We finally chose
the Chardonnay Robert Mondavi Woodbridge 2008, as a wine that could follow the
strong Viognier and complement the third course, fried Hokkaido scallops on ‘red
and green’.
Since the Chaîne des Rotisseurs was originally a society of
goose roasters in 1248 AD, Pascal brought the members back to its roots with an
oven-roasted chicken dish, and one that I have never experienced before. Pascal
described this course as follows (if you would like to try this at home!): “My
roasted Poularde Galantine has been totally de-boned, stuffed with first class
chicken meat, goose liver, chicken liver, fatty bacon, pistachios, tree
mushrooms, raisins and flavored with flamed brandy, port wine and white wine,
and seasoned with goose liver seasoning, salt, pepper and fresh herbs. Then
rolled up and poached in a very strong vegetable stock medium well. Then cooled
down over-night, and on the next night of the dinner it is roasted in the oven
to perfection, in butter only of course, achieving a light golden brown color on
the juicy, yet crispy skin. The ‘deglacage’ would have been produced with a
superior sparkling apple wine from the Normandie.”
That alone shows the extraordinary lengths a top creative
chef will go to in producing something superb for the Chaîne des Rotisseurs.
The wine that went with this amazing dish was a French Pinot
Noir, a Jean D’Alibert 2006, a wine with plenty of body and 13 percent alcohol,
continuing on to the final dish, an asparagus soufflé with a sensational walnut
croquant ice cream.
At the end of the evening, the Chaîne des Rotisseurs
presented the kitchen staff and the service staff with certificates of
appreciation for a job very well done.
Contact the Chaîne des Rotisseurs, Bailli Ranjith Chandrasiri,
[email protected].
Contact Casa Pascal, tel 038 723 660, email [email protected].
Secure parking and limousine pick up if required. Open seven days 11 a.m. until
late.
