Pascal’s for a bargain?: by Miss Terry Diner

Casa Pascal is the epitome of fine dining in Pattaya. This beautifully appointed restaurant just off Pattaya Second Road (opposite the Marriott Resort and next to Ruen Thai restaurant) is well known for its excellent cuisine, superbly trained staff, immaculate décor and its warm ambience. However, there is another side to Casa Pascal which many diners may not be aware of. You can choose to dine very inexpensively, and yet have some wonderful choices.
A few words on the restaurant itself, for anyone who has not been there yet. The interior of the restaurant features high ceilings and plenty of wood. The tables are large and not set too close together, and there are alcoves for up to 10 diners. Everything reflects the taste and experience of Pascal and Kim Schnyder, even small items such as the very comfortable chairs, neither too high or too low relative to the table top. The glassware and crockery are high quality, and mention must also be made of the toilets - the best in Pattaya.
Madame stayed with the a la carte menu, while I deliberately chose to eat from what is called ‘Pascal’s Fantastic Set Menu’ which offers two courses for B. 370, three courses for B. 460 or four courses for B. 550. At the low end, B. 370 is getting close to hamburger prices!
While we contemplated the full menu, the Amuse Bouche of an oyster Kilpatrick was served, to sparkle up any jaded palates. Lovely!
Getting back into my ‘budget’ menu, from my choice of three soups, I chose the Italian minestrone, and it arrived piping hot and full of vegetables. A great start to my inexpensive evening.
Madame’s choice from the main menu was the assorted selected seafood baked in the oven with a puff pastry shell and lobster sauce (B. 470). There is a note in the menu that this dish does require 20 minutes preparation time. However, when basking in the ambience and the cosseting of the staff, complete with a glass of prosecco, 20 minutes is no great hardship. This dish was also well worth the wait. Puncture the puff pastry and the released aroma of the seafood immediately gets the juices flowing. Clams, mussels, prawns, lobster and more in a very unique broth. If you enjoy seafood, consider this dish.
The wine list has both the old and the new world, and wines have been selected by Pascal and Kim to offer something for all tastes (and pockets). For me, it was ‘no contest’ with the Australian Cackleberry Shiraz 2006 at B. 1350 being our selection. The Wolf Blass Red Label cabernet sauvignon is also excellent drinking at B. 2000. (By the way, in Aussie slang, a ‘cackleberry’ is an egg!)
For my second course in the Fantastic Set Menu, I made my choice from five main course items which included beef, fish, pork or chicken, settling finally on the Carbonade de boeuf (Belgian style braised beef in onion and beer sauce). It arrived with the usual high standard of presentation one expects at Casa Pascal, and the beef just fell apart with the slightest pressure from the fork. The size of the portion was also more than adequate unless one has a trencherman’s appetite. I was certainly more than satisfied with my two courses.
Casa Pascal does cater for all tastes and all budgets. There is the ‘Fantastic Set’ from B. 370, and a ‘Gourmet Set’ which changes every two weeks at B. 1,550 and on our evening had such items as a roasted duck stuffed with pine nuts and raisin in a honey red wine sauce, or choose from the complete range of inventive dishes from the a la carte menu.
For those who are longing for Casa Pascal’s Sunday Brunches, the good news is that they recommence on Sunday 1st November. At B. 899 (net), including a complimentary glass of house sparkler, this too is a bargain (children under 12 years B. 599).
Casa Pascal, 485/M10, Pattaya Second Road almost opposite the Marriott Resort and Spa (next Ruen Thai), Pattaya City. Reservations recommended, tel 038 723 660, email [email protected]. Secure parking and limousine pick up if required. Open seven days 11 a.m. until late.

---

Barbecued Citrus Garlic Prawns

Prawns are plentiful. Citrus is available all year round. And here’s a very easily prepared and quick dish (ready in 15 minutes - 10 minutes preparation and 5 minutes cooking, but don’t forget the one hour marinade) as an appetizer for up to 12 guests.
This is an easy marinade for prawns, delicious and succulent cooked on the barbecue.

Ingredients               serves 6 Olive oil                          125ml Dijon mustard                 1 tbspn Garlic, crushed               3 cloves Juice of                          1 lemon Juice of                          1 orange Dried basil                 1 tspn, or to taste White wine (optional)  2 tbspns Tiger or king prawns    30 uncooked

Cooking Method
Shell the prawns and remove the heads, tails and the vein from the spine cutting down with a small knife. In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Place in a Ziploc bag and let marinate for 1 hour in the refrigerator, turning once.
Heat barbecue to high heat.
Thread prawns on to skewers that have been soaking in water for 20 minutes and cook on barbecue for 3 to 5 minutes, turning once, until they turn pink.