SIGNATURE DISHES

Goose liver varieties Alaskan king crab legs with onion puree and spinach pesto Slow-roasted rack of lamb with six herbs

SETTING: Classical elegance, with one wall encompassing large alcoves which will seat up to 12 people.

FOOD: Pascal Schnyder, a classically trained Swiss chef, is probably one of the most inventive and prolific chefs in Pattaya. New set menus are presented regularly, some inclusive of all wines, making them great value for money for gourmets. Pascal is a master of goose liver. The terrine is always excellent as is pan-fried goose liver. Carpaccio of goose liver and veal tenderloin must be experienced to enjoy the subtlety of flavours. Slow-roasted rack of lamb is presented as a signature dish. Another superb item is marble of three tenderloins in a port wine and balsamico sauce: pork, lamb and beef wrapped together, each exquisitely tender and yet still retaining their individual flavours. This is culinary art at its best. Finish with a fabulous Vacherin Mont d’Or cheese, served soft and molten.

WINE: Excellent selection with good budget wines and some expensive grand crus.

SERVICE: Trained to perfection by Pascal in the art of silver service.

PRICE: A satisfying dinner for two, without wine, will be about 2,500 baht.