The long awaited Casa Pascal Sunday Brunch has returned. With
the advent of the high season, Pascal and Kim Schnyder have returned to the very
popular Sunday Brunch concept, this time with “More for less,” says Pascal.
There must be very few people who do not know where Casa Pascal is situated, but
for those visitors, or ‘newbies’ to Pattaya, it is on a small soi, running from
Pattaya Second Road, and almost directly opposite the Marriott Resort’s Moooore
bar. It is also one the most elegantly appointed restaurants. And there is
plenty of parking, and even valet service.
You will be greeted and guided to your table and while you get your breath back,
a complimentary house sparkler is served. What a great start!
The idea behind the Sunday Brunch is very relaxed dining, on very high quality
selected buffet items. If seafood is your weakness, you have a choice of items
including Alaska king crab legs, lobsters, large prawns, scallops, marinated
mussels, smoked salmon, graved lax, smoked saba, marinated clams, European style
marinated herring, or fresh rainbow trout. There are also several choices of
cold meats and salads, again with all the sauces.
If you like something cooked, do not overlook the flamed tenderloins station
with beef or pork, and then there is the BBQ grill outside on the terrace with
sirloin steaks, lamb cutlets, various sausages, chicken and spare ribs.
Casa Pascal has not forgotten Asian dining partners either, with a range of hot
Asian dishes as well. There are even breakfast cereals!
With such mouth watering choices, we took small plates and went up several
times! Each time when we returned to our seats, the old plate had been whisked
away and new set of cutlery supplied. Again we were seduced by the Alaska king
crab. The pre-cracked crab legs yield such a delightfully intense flavor. In
common with salmon from colder waters, the flavors are just so much more than
those from warm seas.
I was also tempted by the soup, which that Sunday was minestrone. Another hot
and authentic flavorsome item. I had two plates!
After my soup(s) I was in the mood for something warm and ventured outside to
the BBQ on the terrace, coming back with some very succulent lamb chops, and
then made for flamed station where the charming young lady cooked me two lovely
beef tenderloins in a peppercorn sauce, and brought them to my table, to which I
added some warm gratineed potato. What a feast!
At that, I sat back and allowed my brunch to settle (and the sparkler by the
glass is a great way to do it). Rather than desserts I made for the cheeseboard
and crackers. It was an excellent way to end what had been a wonderful
experience. At B. 899 it is certainly not expensive for the quality and range of
items offered at Casa Pascal’s Sunday Brunch.
So, was it more? It certainly was. The BBQ on the terrace, for a start, and then
there was the Alaskan king crab legs. For the Dining Out team, Casa Pascal’s
Sunday Brunch would be worth it, even just for those succulent and tasty Alaskan
king crab legs on their own! Was it for less? Pascal himself said that since the
price had not risen from last year, taking into account inflation, it is ‘less’
but if anyone is not convinced at the end of their repast, he will happily give
a one baht discount to truly make it numerically less as well!
The Dining Out team has to admit we have been waiting all year for the Casa
Pascal Sunday Brunch (it only happens for the duration of high season) and we
have to agree with Pascal, it is indeed “More for less”. Do not miss this Sunday
treat, but do book. Highly recommended.
Casa Pascal, 485/M10, Pattaya Second Road (small soi next Ruen Thai and opposite
the Marriott Hotel’s Moooore Pub) Pattaya City, telephone for reservation
(recommended) 038 723 660, email info@ restaurant-pattaya.com. Secure valet
parking (but no car wash on Sundays). Sunday Brunch hours: opening 10 a.m. and
last guest 3 p.m. (Normal hours Monday-Saturday lunch from 11 a.m., dinner 6
p.m.)
Marinated Mushrooms
Marinated mushrooms are a great way to start any brunch,
or for a relaxed afternoon around the pool with plenty of champagne.
Remember Madame Lilly Bollinger’s famous words, “I drink it when I’m happy
and when I’m sad. Sometimes I drink it when I’m alone. When I have company I
consider it obligatory. I trifle with it if I’m not hungry and I drink it
when I am. Otherwise I never touch it, unless I’m thirsty.” I am sure the
redoubtable Madame Bollinger would have also had a side plate of marinated
mushrooms on at least one of those occasions!
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Cooking Method:
Whisk together olive oil, red wine vinegar, pepper, salt, and garlic. Stir in
chopped bell pepper and basil. Add sliced green onions and drained mushrooms.
Let mushrooms marinate in refrigerator for at least 6 hours before serving.
Serve with toothpicks to making handling easier! |
Ingredients Serves 4-
6
Olive oil
6 tablespoons
Red wine vinegar
¼ cup
Black pepper
1 teaspoon
Salt
2 teaspoons
Garlic, minced
2 medium cloves
Red bell pepper, finely chopped 1
Dried basil
1 tspn
Green onions thinly sliced
4 to 6
Whole mushrooms, drained 500 gm
