g o u r m e t cor n e r
Le Chateau Briand
36 Pattaya Today
Vol. 9 No. 11 16 - 28 February 2010
A Most Unique Concept Restaurant by Mick and Di The Food Lovers Sue and Derek Bryant are well known Pattaya personalities having built and established two extremely popular restaurant/boutique hotels (The Peacock and Romanasia) and are now the patrons of another extraordinary culinary destination, namely Le Chateau Briand. The concept here is not one of a customary restaurant. Prior planning is required to dine at Le Chateau Briand. The a la carte menu is available three days a week: Thursday, Friday, Saturday but reservations are
required 24 hours in advance. However, any day of the week it caters for private luncheons, dinners and theme parties for groups of 10 – 22 people, with your choice of cuisine. Regulars at Romanasia will already be familiar with Chef Sue’s gastronomic abilities and Mick and I were more than pleased to be invited to the opening of this most unique restaurant. For the party Sue had prepared a buffet of gourmet dishes. Filled quail egg halves nestled along side prawns, mussels, chicken liver pate, chicken chat, som tam, salads, meats
and desserts making a pageant of tantalising taste sensations. It was a fantastic array and should you wish to arrange a select private event, Chef Sue could plan a spread to please even the most discerning gourmand. Her enthusiasm for gastronomy is huge and her desire to provide top notch dining at budget prices most commendable. The décor is bold almost reminiscent of Tudor baronial halls of yesteryear. Vibrant orange walls and subdued lighting compliment the surroundings and distinctive touches adorn the walls. Seating can be configured to your requirements, either a long baronial-style table or individual settings for more intimate dining. The a la carte menu, available on Thursdays, Fridays and Saturdays contains many a foodie delight with prices to literarily make your eyes pop. Appetisers include pumpkin and almond soup (B.120), king prawn salad, lobster bisque and fish soup (B.130), avocado, prawn and tomato tower and the famous chicken liver country
pate. While main courses (none over B.250) offer roast duck in pepper sauce, roast lamb with mint and gravy sauce, John Dory pan fried topped with parmesan cheese in lime sauce, spicy salmon steak and grilled frogs legs in garlic pepper. Desserts are Chef Sue’s forte and her apple crumble with almond crust legendary. The house wine is Argentinian Chablis or Burgundy at B.80 per glass or B.275 for the carafe. Another unusual twist is that the beer can be served in clay steins and the wine in pewter goblets should you wish. A full compliment of spirits and liquers can be arranged as per your requirements. This is truly an extraordinary location offering an event destination of an atypical variety or end of week dining at easy on the pocket prices. The menu is concise but offers many gourmet choices. All it takes to dine at Le Chateau Briand and taste Chef Sue’s gastro-menu is to phone the day before. The prices are extraordinarily reasonable
and the food delicious. Sounds like a winning formula to us. Whether you want to host your own party or make a reservation for Thursday, Friday or Saturday nights, Le Chatau Briand is one for your culinary calendar.
Located between Thepprasit Road and Soi Wat Boon in Jomtien. Tel: 087 135 8357 or 084 867 7299 or visit www.lechateaubriand.net. Hotel or condo group collection and return can be arranged.
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Dear Food Lovers, I love salmon but would like to give it an Asian twist. Have you a recipe that would fit the bill? Many thanks, Frank. Dear Frank, yes we have. The following recipe is delicious and very easy with a sweet and spicy sauce to give it that Asian fusion flair. HOISIN SALMON Serves 6 • 1/3 cup reducedsodium soy sauce • 1/4 cup hoisin sauce • 1 tablespoon chili garlic sauce • 2 tablespoons fresh lemon juice • 1 tablespoon grated fresh ginger root • 1 clove garlic, pressed • 2 tablespoons olive oil • 6 (6 ounce) skinless, boneless salmon fillets Whisk together the soy sauce, hoisin sauce, chili sauce, lemon juice, ginger, garlic, and olive oil in a 9x13 inch baking dish. Place the salmon fillets into the marinade, and turn to evenly coat. Cover the dish with plastic wrap, and marinate in the refrigerator for 30 minutes. Preheat an oven to 350 degrees F (175 degrees C). Remove and discard the plastic wrap from the salmon, use a spoon to scoop up the marinade that has collected in the bottom of the baking dish, and drizzle it over the salmon fillets. Bake in the preheated oven until the salmon flakes easily with a fork, about 30 minutes. If you would like to request a recipe, please email : thefoodloverspattayatoday@msn.com