Fabrice is French for food


The “Dark Side” is rapidly catching up with the Ocean side as far as dining is concerned. Not just in the numbers, but in the different styles as well. Fabrice restaurant that we reviewed this week is really Fabrice Resort, and Fabrice is the owner. Very French and very understanding of what people want.

Fabrice at work.
Fabrice at work.

Getting there is, however, a trap for the unwary, as Siam Country Club Road has been changed into something resembling a stage in the Paris – Dakar rally. The secret is to come down Nernplabwan from the railway end rather than Siam Country Club and driving almost to the bottom (where the temple is) and find the staggered intersection and take Soi Marb Yai Leer on the left. (The road running off on your right is 10 meters further on and has a big sign for Tara, and is not the one you want.) Follow the left hand road, taking the left fork and continue for a short way and you will see the Fabrice Resort Hotel on your left with parking in front. There are two entrances with the one on your left being that for the separate bar, and the one on your right being for the restaurant.

The restaurant is around the central pool with some cabanas and that was where we met the very French Fabrice himself who was enjoying swimming in the pool. Padded swivel chairs are comfortable and tables are large.

The cuisine is described as offering a family European cuisine, with Fabrice in charge of the kitchen. Beers are B. 65-75 and if you feel like a Mojito, you will pay B. 150.

The menu is photographic (not everyone speaks French or English) and begins with soups at B. 70 (but no French onion) followed by another couple of Gallic favorites in Croque Monsieur (B. 130) and Croque Madame (B. 140).

A full serving of Chicken Escalope.
A full serving of Chicken Escalope.

Steak dishes range between B. 340-380, and it was easy to see that we were not dealing with inflated prices. Main dishes included Chicken Escalope with mushroom sauce and whipping cream (B. 300) looked very interesting, and was Madame’s choice for the evening. Also Cordon Bleue (B. 250). Standard items such as Fish and Chips were B. 270 but other items are very French such as stuffed tomatoes and mashed potatoes.

The usual Pasta items are offered (and well under B. 200).

Next up are the pizzas, and Fabrice has built up quite a reputation with his ‘hand-crafted’ pizzas. These range in price between B. 220-300, with a Calzone at the top end. With such a good rap from many previous customers, I chose the Pizza Fabrice.

Pizzas are 12 in number and the Pizza Fabrice, which had just about everything was only B. 270.

There is a selection of Thai dishes, with most around B. 110.

The end result – the best pizza.
The end result – the best pizza.

Fabrice’s kitchen is open, and you can watch the ‘pizza professional’ make you pizza in front of you, stretching out the pizza dough until it is of the correct size. With a glass of house white to hand, and my pizza in front of me, I must report that my pizza was nothing short of superb, and honestly was the best pizza I have ever had, with nothing stinted in the toppings. We could see just why and how Fabrice had built up such a strong following.

In the meantime, Madame was enjoying her Chicken Escalope with the mushroom sauce and whipping cream, which was given top marks.

We did not try the desserts, because the portion sizes of our mains were more than adequate and there was no room left.


Fabrice (resort) Restaurant is a little gem out there on the dark side, and well worth the effort in finding the place, but we found it, using the directions we have now given you. Highly recommended!

If you feel like some pulchritude afterwards, the adjoining Fabrice bar will suit the gentlemen in your party.

Fabrice (Resort) Restaurant, 49/5 M.6 Soi Marb Yai Leer 47, Baan Lang 8 Rd., Nongprue, Banglamung, 20260, telephone 089 094 1732, open 8 a.m. through until 10 p.m., http://www.hotel-fabrice-resort-pattaya.com/en/restaurant.htm. Parking outside.