Café des Amis has now passed its 12 month mark, and we went along to see just how it was faring in these somewhat troubled times for many restaurants. “We have constantly evolved,” said Blue, our host, and even from a cursory glance, we could see that was so.
The first obvious change was in the style of music and its application to the restaurant. As you enter from the Thai tropical courtyard, the wine bar area with its very comfortable water hyacinth furniture, is now more of a music corner, with jazz music for easy listening whilst you talk with friends and sample some interesting wines. However, that changes when you move into the dining area, where the volume is much less, allowing for a more intimate tête-à-tête.
But first, let’s get you to this rather tucked away restaurant. Coming up Thappraya Road from the Pattaya end, turn left into Soi 9 (or if you miss it, turn into Soi 11) and at the bottom of the soi is Café des Amis. Plenty of parking and be ready to have your breath taken away as you go through the portals, skirting the garden, and enter the wine bar. As well as a very warm welcome from the staff, the venue itself gives off a warm and welcoming ambience.
You can sit up at the bar, or move further down and into the comfortable chairs and just soak up the music. We did just that, enjoying a glass of the house French red wine, which came with complimentary olives. A great start to the evening as we perused the wine list. The new additions are indicated, and most wines fall between B. 1,100 and 2,000 and there are plenty of choices between the old and new worlds. The cellar is temperature controlled of course. The Cackleberry Shiraz at B. 1,350 is good value, as is the house red which can be bought by the bottle for B. 850. Following Blue’s suggestion we chose the Argentine Trivento Malbec Shiraz 2007 (B. 1590) and it was a very pleasant drop.
The menu has also seen subtle changes, with the popular items still there, but many new items as well. Evolution, not revolution! Starters begin with half a dozen oysters (B. 240) and cover many choices including Foie de Volaille, the marinated chicken liver pan fried with fried bacon and tossed with rocket salad leaves (B. 190).
Mains (generally B. 390-590) cover fish, pasta, duck, chicken, crustaceans, salmon, lamb and imported Australian beef, for which you naturally have to pay a premium. Plenty of choices in sauces and potato styles, and gourmet Thai food is available as well.
We began with a Greek salad for Madame and a Fennel and Pernod soup (B. 180) for myself. The salad was excellent, but the soup was just superb. Sharp to the palate, yet smooth to the tongue.
For our mains Madame had selected the Lobster and Crab Thermidor (B. 590) with the rock lobster and crabmeat in a white wine sauce with mushrooms and Gruyere cheese. This was presented on a pre-warmed plate, and the chef had a light hand, as the crustaceans maintained their subtle tastes. Another excellent dish.
I had chosen the Beef Stroganoff (B. 425) with the Australian fillet steak sliced and cooked with a shot of brandy, fresh cream, paprika and mushrooms. Instead of the rice, I asked if I could have the Dauphinois potatoes, and it was evident that changes were something the staff (and the kitchen) could take in stride. This was a full-bodied sauce for the beef and mushrooms, and was very rich and filling. Loved it!
Café des Amis is rather a misnomer these days. It is neither a café nor a bistro, but a well established and comfortable French/European restaurant. “We’re elegant dining,” said Blue, “not fine dining.” And it is, with a wonderfully relaxed ambience and good food in more than adequate portions. It has “evolved” very well. If you have not tried it, please go along. Highly recommended.
Café des Amis, 391/6 Soi 11, Thappraya Road, Jomtien, telephone 038 364 327, open 4.30 p.m. until late (closed on Tuesdays). Website www. pattayabistro.com. Plenty of parking outside.

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10 Minute Casserole Beef Bourguignon

The heading for this week’s recipe is perhaps a little misleading, so forgive me. While it only takes 10 minutes to prepare, the cooking time is still around two hours, but at least it does not require constant supervision for all that time, and you can use a slow cooking crock-pot. Like all casseroles it can be left happily simmering. It does make for a new taste in family casserole and stews.

Ingredients                       serves 4-6 Topside or round steak                       1kg Plain flour                                       ¼ cup Bacon, rind removed                    3 rashers Oil                                               1 tbspn Pickling onions                                    12 Red wine                                         1 cup Beef stock                                     2 cups Button mushrooms                      200 gms Garlic                                          1 clove

Cooking Method
Trim the steak of fat and sinew, cube and lightly coat in seasoned flour.
Cut bacon into squares. Heat oil in a large flame proof casserole dish and quickly cook bacon over medium heat. Remove.
Brown the meat well, in batches if required, remove and set aside. Add onions, and cook until browned.
Return meat and bacon to casserole dish with wine, stock, mushrooms and garlic. Bring to the boil, then reduce heat and simmer for 90 minutes or until meat is very tender, stirring occasionally.