Dan about Thailand loves great content from across Thailand from fellow Expats and is delighted to share this post from MeanderingTales.Com. The author, Kim Waddoup, has over 40 years in the travel industry and is now happily living in Thailand.

A Special Wine Haute Cuisine Dinner Night at Patrick’s Steakhouse in Pattaya, Thailand

The choice of food in Pattaya is vast, from simple street carts to Haute Cuisine and everything in between. It is a challenge to work out which restaurant to go to, so I try to attend special wine dinners where the Chef prepares a special menu with wine pairings for each course.

My latest foodie night was in the company of a distinguished group of food lovers at Patrick’s Steakhouse in Central Pattaya. As I  am no longer much of a steak eater, I would probably not have considered this venue without attending this event. However I am really glad that I had the opportunity to sample the food here.

It was a very pleasant surprise and a restaurant that I will certainly frequent in the future. Patrick’s is located in the heart of Pattaya just off 2nd Road. Whilst under Belgian ownership the restaurant offers an eclectic mix of European and Mediterranean Cuisine along with several special menus and dining events.

Our Soiree Francaise French Wine & Dine Night commenced with Trio Huîtres Francaises. An oyster trio of a Normandy No.2, La Spéciale  (GEAY) No.2, and an Irish No 3. Three beautiful plump, fresh oysters bursting with flavours with a mignonette and a hot sauce. Paired with a lively and flavourful Champagne Charles De Cazanove this was an excellent start to what was to prove to be an excellent dining experience.

This was followed by Crotin Chavignol. Goat Cheese, Rocket Salad, Pancetta, Acacia Honey and Caramelised Apple. This dish had been superbly prepared with care and attention to present a classic dish that was bursting with combined flavours. The caramelised apple was an interesting touch that added extra sweetness to the tart goat cheese. Paired with a Chablis AOP Louis Moreau this dish and wine complemented each other perfectly. The Chablis had a typical golden colour and notes of white fruits, so typical of Chablis terroir. Chalky hints and a perfect balance in the mouth.

Next would come the highlight of the dinner. Mousseline de Homard with Grilled Green Asparagus and Mixed Sprouts. Top marks for creative presentation, the lobster mousseline was succulent and erupting with subtle flavour. The lobster claws prepared to perfection and the colourful ‘droplets’ of sprouts providing additional contracts. Paired with a Chateau La Tour L’Eveque Pétale de Rosé, this was a pairing made in heaven with the delicate nose offering ripe strawberry and nectarine aromas. The palate was dry and mellow with a satin like texture so typical from the hilly area of the Maurettes area of Provence.

Full detail at https://meanderingtales.com/patricks-steakhouse-pattaya-thailand/

 

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