by Miss Terry Diner
In the highly competitive field of fine dining, it is no
longer enough to just have nice premises and good food and service. You need
something else to attract Pattaya’s discerning diners. Last year, Fredi
Schaub of Bruno’s brought out a young visiting chef for a four week stint,
who brought new ideas and dishes, which were later incorporated into the
menu. This year, Fredi has raised the bar even further by bringing out Peter
Marty for the whole of August, a three star Michelin chef previously at the
famous Fredy Girardet restaurant in Switzerland.
Peter
is a man who is on top of his profession. And knows it! With cooking being a
portable skill, chef Peter has taken his and is now doing promotions only at
top restaurants. He is an extremely pleasant chap, looking a lot younger
than his years of experience. The secret must be to enjoy your work, and
chef Peter certainly does just that.
The menu has also been changed for August, and chef Peter’s hand can be seen
all the way through. For example, in the cold appetizers they are offering a
tart of shitake mushrooms, with egg plants, tomatoes and frog legs or a
combined confit of duck leg and a praline of goose liver served with
orange-nut vinaigrette. In the hot appetizers chef Peter has a tiger prawn
dish flavored with ginger and served with lemon noodles. In the salad
section he has added a salad of grilled vegetables, rocket leaves, panfried
snowfish with vinaigrette sauce.
Talking
with Peter, his cooking is best described as being very light. No heavy
sauces, but light and frothy sauces whisked and added at the last minute.
And of course, the ingredients must be fresh said Peter. He also waits for
inspiration and keeps a notebook and pen beside the bed as some of his best
creations have resulted from sleepless nights.
We tried several of his creations and the following are just some of the
highlights of our culinary exploration that evening. I have already
mentioned the shitake mushroom tart with the egg plant and tomatoes. This
was a superb item, with the frog legs arranged around the outside. If you
like frog legs, then this was a different way of presenting them.
The tiger prawns flavored with ginger and served with lemon noodles was
truly wonderful. Served on a green glazed dish, the egg noodles were really
something to enjoy, with a lemon flavored sauce which had been sprinkled
with paprika, which gave little ‘explosions’ of taste in the mouth.
Extremely enjoyable.
For mains, Madame had the Australian Angus beef tenderloin with parsley
puree, forest mushrooms and saffron-tarragon sauce, served on a bed of
potato. The beef was exceptionally tender and if you are a meat eater this
dish is for you. I had the Australian lamb variations with tomato ravioli
and it was another brilliant dish.
Even though we really had no room, Fredi insisted we have the cherry tart
served with sour milk ice cream and caramelized hazelnuts. A fabulous ending
to a gourmet meal!
There was no doubt in our minds that this visiting chef is producing some
wonderful new tastes for the diners at Bruno’s. He has produced subtle,
light dishes of French cuisine. His food makes you savor the flavor, and try
to work out just what he has added to produce it. His lemon noodles with
just the slightest hint of paprika was a typical example. As Fredi Schaub
exclaimed, “Pattaya hasn’t seen food like this!”
The Dining Out team would suggest that you do not miss this opportunity to
sample these Michelin three star dishes. The special promotion ends at the
end of this month. Do try chef Peter’s creations, and I suggest you book.
You will not be disappointed. By the way, if you have ever wondered what a
three star Michelin chef eats at home, Peter admits to Kellogg’s Cornflakes!
Bruno’s restaurant, 306/63 Chateau Dale Plaza, Thappraya Road, Pattaya,
Tel, 038 364 600, fax 038 364 602, email [email protected],
www.brunos-pattaya.com. Open seven days, lunch noon until 2.30 p.m. and
dinner 6 p.m. till late. Secure parking outside.
