Jeez, Pascal! Bring on the cheese!:

by Miss Terry Diner

A couple of weeks ago, Pascal Schnyder wrote to the Dining Out Team suggesting that we might like to try the new menu at Restaurant Poseidon in the Jomtien Complex.
As an ‘inducement’ he mentioned new items such as Home-made Swiss cheese fondue, Swiss raclette cheese, Swiss raclette cheese and BBQ, Fondue bourguignon, Fondue Chinoise and a Hot stone BBQ. I mean, just how much inducement did we need? The answer was “none” and we immediately accepted, as both Madame and myself are particularly partial to cheese.
On entering Restaurant Poseidon, which is at the mouth of the soi leading into the Jomtien Complex, you are immediately aware that this is a restaurant possessing that almost indefinable character called “class”. The décor, the glassware, the napery, the seating, the surroundings all have that welcoming feeling, be it in the outside under cover section, which seats 16, or the air-conditioned interior area which seats 28. Poseidon is not an ‘ordinary’ restaurant, though it does not describe itself as a ‘fine dining’ venue. However, the superbly trained service personnel again shows the professionalism and training given to their staff by Kim and Pascal Schnyder, whose other restaurant Casa Pascal is very well known in the fine dining scene in Pattaya.
Along with the new menu, Kim has chosen new house wines (Domaine Montrose) and we sampled both the white and the red and both make for good quaffing.
The new menu is highlighted with the fondue/raclette specials, which come as a set weight for around B. 400, or “a discretion” (unlimited) for an additional B. 150-200. A great promotion!
The new ‘regular’ menu shows the versatility of Pascal Schnyder with appetizers such as Beef Carpaccio with crunchy salads and walnut dressing (B. 180) or Caesar Salad with home - smoked duck breast (B. 170).
Pastas have been expanded, with the individual portions all around B. 180. Pascal even commenting that his prices have come down, not the reverse.
Main dishes are also very reasonably priced with most under B. 400 and items like Chicken Casserole with a whole free range chicken roasted in an iron casserole with potatoes and vegetables (good for 2-3 people) for B. 440.
Naturally, there is also a Thai menu.
Pascal insisted we try his ‘larger than life’ Weiner Schnitzel (B. 290), which is larger than the plate it comes on, and is served with fries and vegetables and sauces. Very pleasant, but have a healthy appetite if you want to tackle it.
However, having decided on the Raclette cheese and BBQ for myself, a portable ‘salamander’ with two BBQ cooking plates on the top – one a grill and the other a marble stone, was brought and you are given a small ‘shovel’ on which you place the cheese and it slides under the grill. Slices of Emmenthal cheese and BBQ items such as prawns, beef and chicken are supplied. In addition you get baby potatoes, gherkins, cocktail onions and olives. It is a very busy tabletop, and from there on you look after yourself and cook and eat following your fancy. And it is fun.
Madame’s Fondue Chinoise comes with the stainless steel bowl, and the necessary color-coded fondue forks, plus the fondue meat and including sauces, condiments, fries and salad. Again it is relaxed dining, and when you are finished the ‘stock’ makes for a wonderful soup.
Our evening at Restaurant Poseidon was one of the most enjoyable we have had in a long time. I am a great believer that food should be fun, and the Specials menu items were certainly ‘fun’. For me, the raclette cheese and BBQ was my choice of the night, and for Madame it was the Fondue Chinoise.
We can definitely recommend Restaurant Poseidon, both for food, fun and value, and I would suggest booking if you want to try the specials.
Restaurant Poseidon, 413/3-5 M12, Thappraya Road, Jomtien Complex, telephone 038 303 300, fax 038 303 336, open 8 a.m. (for breakfasts) until 11 p.m. seven days. On-street parking. It can get very busy in the complex and parking can be at a premium, but there is always parking available beside the bank directly opposite the Complex on Thappraya Road.

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Prawns in a cognac sauce

Prawns are always plentiful in Thailand, and king prawns are particularly good for this appetizer. The addition of cognac just gives that little extra to the prawn dish, and a great taste as well. Flaming the cognac sauce before serving adds that little bit of theatre to really impress your guests.

Ingredients               Serves 4 King prawns, peeled        250 gm or around                       20 prawns Garlic, chopped              4 cloves Olive oil                          4 tbspns Tomato puree                  3 tspns Cognac                           6 tbspns Salt and pepper

Cooking Method
Make sure the prawns are de-shelled and remove heads and tails. Slice along the back of the prawn and remove the ‘vein’.
Place the garlic and prawns in the pan or wok and heat the oil. Stir until the prawns turn pink (only a couple of minutes).
Add salt and pepper, the tomato puree and finally the cognac and cook for a further 30 seconds.
To serve, flambé the sauce at the table and present immediately.