Casa Pascal

Friday, 16 December 2011 From Issue Vol. XIX No. 50 By  Miss Terry Diner

Start talking about fine dining in Pattaya and inevitably, the name Casa Pascal comes up.  The good reputation is not something that has resulted from clever advertising, but comes from over 10 years of dedication to the art of fine dining from two absolute professionals in Kim and Pascal Schnyder.

Having already pointed out that Casa Pascal is known to everyone with an interest in fine dining, it is almost unnecessary to mention the location, but for anyone new to Pattaya, Casa Pascal is just off Second Road, opposite the Marriott Resort’s Dicey Reilly’s Pub, and next to Ruen Thai.

On entering the restaurant you will immediately notice a sea of starched white tablecloths on generous tables with upholstered carver chairs.  Smiling staff will lead you to your table, pull out your chair for you to get in and then ensure it is snugly under your derriere before bringing you the menu.  Small touches, but they all help in maintaining the standards expected in fine dining.

We had come to review the new menu, and even on a brief perusal, it was obvious that Pascal had taken the current economic situation into account when he chose the menu items.  Fine dining does not need to be overly expensive.  The wines too are mainly in the B. 1250-2000 bracket, though some of the more ‘exotic’ labels are naturally at a premium.

Examples of items taken at random from the new menu include the Casa Pascal smoked Norwegian salmon and salmon tartar with potato pancake and chives and sour cream (B. 320), pan-fried Alaska scallops in lemon and basil sauce (B. 390), beef steak tartar prepared at your table (B. 380), mild, creamy Madras curry flavored soup with shrimps and fresh mango (B. 230), pastas generally under B. 300, flamed rock lobsters in a light tarragon and cognac sauce (prepared at the table, B. 690), hearty lamb stew braised in red wine and vegetables (B. 490), and even the more expensive grills have angus beef rib eye (Canada 350 gr. B. 880) and this comes with numerous choices of sauces and potatoes.

It should also be noted that many items are made ‘in house’ such as the white and red vinegars, and the salmon is marinated and then smoked in Pascal’s own garden.

Talking with Pascal, you very quickly understand that this man is a true professional chef.  There are not too many people who can discuss the various types of fish related to the Dover Sole family, some of which are often foisted upon innocent diners, but are not the real Dover Sole from the cold English Channel, says Pascal.

I began with the Madras curry soup with the shrimps and fresh mango.  A generous helping and undoubtedly my favorite soup.  (Pascal did try to get me to sample something else, but for me, this soup is sensational.)  Madame began with a pan-fried goose liver and she was certainly happy with her choice.  We tried the Rose Prosecco with our first courses, which is available by the glass.

We moved on to a lobster in champagne sauce for Madame and a Pacific Dory Filets for me, poached in a lime flavored basil, mushroom and tomato wine sauce with green peas, both excellent and very enjoyable.

To finish I enjoyed a Sambucca coffee prepared at the table.  Great taste and great theater.

Try as I might, it is almost impossible to fault the dining experience at Casa Pascal.  Kim Schnyder makes sure the front of house is operating smoothly, whilst husband Pascal ensures the kitchen is operating smoothly.  We thoroughly enjoyed our dinner, and as can be seen from the menu, the prices are certainly not over the top.  Casa Pascal deserves its place in the annals of fine dining in Pattaya.  We are lucky to have Kim and Pascal amongst us.  Very highly recommended.

Casa Pascal, 485/M10, Pattaya Second Road (small soi next Ruen Thai and opposite the Marriott Hotel’s Dicey Reilly’s Pub), telephone for reservations 038 723 660, email info@ restaurant-pattaya.com.  Secure parking.  Breakfast and lunch buffet from 8 a.m. until 2 p.m. (or a la carte if you wish), dinner 6 p.m. until late.  Sunday brunch 8 a.m. to 4 p.m. (B. 575+).

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