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Casa Pascal
Casa Pascal has been tending to the needs of Pattaya’s
gourmets for over 13 years. In a city where some restaurants close before
they get to the official opening, Casa Pascal’s 13 years as a stand-alone
restaurant shows that they must have the correct formula.
For newcomers to this city, Casa Pascal is just off Second Road, opposite
the Marriott Resort’s Dicey Reilly’s Pub, and next to Ruen Thai. Drive in
the small soi and there is plenty of secure parking at the end. An addition
has been an al fresco dining area outside, but covered, and obviously very
popular with smokers.
Pascal is an inventive chef and is aided by wife Kim, who looks after front
of house. They describe the restaurant as ‘casual fine dining’, but for me,
with the attentive staff, I would call it ‘friendly fine dining’.
On entering the restaurant you will immediately notice a
sea of starched 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.
Casa Pascal just reeks of ‘class’. One reason being that Pascal’s CV also
reeks of class, with establishments such as the famous Dolder Grand in
Zurich being one of the top kitchens where he learned his profession.
That ‘class’ continues on into the menu (English and German), leather-bound
and comprehensive with many items you will not see elsewhere. One example is
the Madras Curry Soup with shrimps and mango (B. 170).
Before delving into the menu in detail, we called for a glass of Prosecco to
wind down after the traffic congestion caused by a colored shirt rally
somewhere in town. Suitably refreshed we began the very pleasant task of
selection. In the new seafood promotion there are Japanese King Crab legs
(B. 380 for 200 gm) and even Beluga caviar, but that is a trifle out of our
price range! Beef carpaccio (B. 230) and “My own smoked salmon” (B. 240)
where Pascal does his own smoking in his garden looked like very interesting
starters. There are also special platters with nine different items (B. 290)
with a choice of Spanish or Greek.
For mains, there are several, including a humble lamb stew (B. 380) or going
back to the seafood promotion, there are Canadian lobsters (half at B. 450
and whole at B. 850) and can be ordered as Thermidor, flamed in a whisky
sauce, in a spicy Madras curry sauce, in champagne sauce or baked with herb
butter.
I began with the Madras curry soup, which is always a very pleasant way to
begin a gourmet meal, while Madame began with one of the “Thai Temptations”
(B. 230-320) a noodle dish with plenty of red chilies to be seen.
For mains, I could not go past the whole Canadian lobster
and I requested it be done in the Café de Paris butter, while Madame had
chicken satays. Both of us were more than delighted with our choices.
An evening at Casa Pascal is one to be enjoyed at a leisurely pace. It is a
restaurant where everything is just “right”, and that goes from the seating,
the ambience, the food and even the toilets (the best in Pattaya).
What is also simply amazing is that the prices are very reasonable for food
of such quality. For example, the most expensive steak items I could find
were the US Angus beef tenderloin at B. 850 and the Australian lamb cutlets
at B. 620. In the new Seafood items, a whole Canadian lobster done in five
different sauces is B. 850 or the Pascal seafood platter is B. 780.
As always, we really enjoyed our evening at Casa Pascal, and we are sure you
will too. Highest recommendation possible.
Casa Pascal, 485/M10, Pattaya Second Road, (small soi next Ruen Thai and
opposite the Marriott Hotel’s Dicey Reilly’s Pub) Pattaya City, telephone
for reservation 038 723 660, email [email protected]. Secure
parking. Breakfast and Lunch Buffet from 8 a.m. until 2 p.m., dinner 6 p.m.
until late.
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Traditional Shepherd’s Pie
A traditional recipe which will continue to be
popular with children. You can substitute items, depending upon what you
have in the fridge at the time! You can use pork or chicken instead of
beef.
| Ingredients |
Serves 4-6 |
| Ground beef |
500gm |
| Mushrooms, chopped |
200 gm |
| Onion chopped |
½ cup |
| Garlic finely minced |
2 large cloves |
| Salt |
1 tspn |
| Ground black pepper to taste |
| Worcestershire sauce |
1 tbspn |
| Beef stock |
½ cup |
| Cream |
½ cup |
| Garden peas |
½ cup |
| Potatoes |
500gm |
| Cheddar cheese finely-shredded |
2 cups |
| Mayonnaise |
¼ cup |
| Milk |
½ cup |
| Butter |
2 tbspns |
Cooking Method
Preheat oven to 375 F. Place ground beef, mushrooms, onion,
garlic, salt, and pepper in a large heavy skillet. Sauté until the
juices have almost evaporated. Stir in Worcestershire sauce, then cook
for one minute, stirring often. Add beef stock, stirring to combine,
then add cream. Simmer until gravy thickens. Pour into glass baking
dish. Let cool slightly, then sprinkle green peas evenly on top of beef.
Boil potatoes in salted water until tender. Add 2 tablespoons of butter,
and mash. Add enough milk to bring the mashed potatoes to a creamy
consistency. Season well with salt and pepper. Spread evenly over beef
layer then sprinkle cheddar cheese on top.
Bake for about 45 minutes until cheese has melted and is slightly
browned.
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