Start talking about fine dining in Pattaya and
inevitably, the name Casa Pascal comes up. The good reputation is not
something that has resulted from clever advertising, but comes from over 10
years of dedication to the art of fine dining from two absolute
professionals in Kim and Pascal Schnyder.
Having already pointed out that Casa Pascal is known to
everyone with an interest in fine dining, it is almost unnecessary to
mention the location, but for anyone new to Pattaya, Casa Pascal is just off
Second Road, opposite the Marriott Resort’s Dicey Reilly’s Pub, and next to
Ruen Thai.
On entering the restaurant you will immediately notice a
sea of starched white tablecloths on generous tables with upholstered carver
chairs. Smiling staff will lead you to your table, pull out your chair for
you to get in and then ensure it is snugly under your derriere before
bringing you the menu. Small touches, but they all help in maintaining the
standards expected in fine dining.
We had come to review the new menu, and even on a brief
perusal, it was obvious that Pascal had taken the current economic situation
into account when he chose the menu items. Fine dining does not need to be
overly expensive. The wines too are mainly in the B. 1250-2000 bracket,
though some of the more ‘exotic’ labels are naturally at a premium.
Examples of items taken at random from the new menu
include the Casa Pascal smoked Norwegian salmon and salmon tartar with
potato pancake and chives and sour cream (B. 320), pan-fried Alaska scallops
in lemon and basil sauce (B. 390), beef steak tartar prepared at your table
(B. 380), mild, creamy Madras curry flavored soup with shrimps and fresh
mango (B. 230), pastas generally under B. 300, flamed rock lobsters in a
light tarragon and cognac sauce (prepared at the table, B. 690), hearty lamb
stew braised in red wine and vegetables (B. 490), and even the more
expensive grills have angus beef rib eye (Canada 350 gr. B. 880) and this
comes with numerous choices of sauces and potatoes.
It should also be noted that many items are made ‘in
house’ such as the white and red vinegars, and the salmon is marinated and
then smoked in Pascal’s own garden.
Talking with Pascal, you very quickly understand that
this man is a true professional chef. There are not too many people who can
discuss the various types of fish related to the Dover Sole family, some of
which are often foisted upon innocent diners, but are not the real Dover
Sole from the cold English Channel, says Pascal.
I began with the Madras curry soup with the shrimps and
fresh mango. A generous helping and undoubtedly my favorite soup. (Pascal
did try to get me to sample something else, but for me, this soup is
sensational.) Madame began with a pan-fried goose liver and she was
certainly happy with her choice. We tried the Rose Prosecco with our first
courses, which is available by the glass.
We moved on to a lobster in champagne sauce for Madame
and a Pacific Dory Filets for me, poached in a lime flavored basil, mushroom
and tomato wine sauce with green peas, both excellent and very enjoyable.
To finish I enjoyed a Sambucca coffee prepared at the
table. Great taste and great theater.
Try as I might, it is almost impossible to fault the
dining experience at Casa Pascal. Kim Schnyder makes sure the front of house
is operating smoothly, whilst husband Pascal ensures the kitchen is
operating smoothly. We thoroughly enjoyed our dinner, and as can be seen
from the menu, the prices are certainly not over the top. Casa Pascal
deserves its place in the annals of fine dining in Pattaya. We are lucky to
have Kim and Pascal amongst us. Very highly recommended.
Casa Pascal, 485/M10, Pattaya Second Road (small soi next
Ruen Thai and opposite the Marriott Hotel’s Dicey Reilly’s Pub), telephone
for reservations 038 723 660, email info@ restaurant-pattaya.com. Secure
parking. Breakfast and lunch buffet from 8 a.m. until 2 p.m. (or a la carte
if you wish), dinner 6 p.m. until late. Sunday brunch 8 a.m. to 4 p.m. (B.
575+).
