Home Food & Drink Private Chef’s Table at Pepper & Salt continues to impress diners in Pattaya

Private Chef’s Table at Pepper & Salt continues to impress diners in Pattaya

by Kim
Private Chef's Table at Pepper & Salt/Crush, Pattaya

Celebrity Chef Fredi takes on the challenge with his latest Private Chef’s Table at Pepper & Salt, Pattaya

The challenge for any Chef is having created a masterful culinary experience, what do you next? Fortunately, Celebrity Chef Fredi still has many dishes in his arsenal of recipes to continue to surprise and delight his customers.

Ans so it was on the latest Private Chef Table by Chef Fredi at the Crush/Pepper & Salt. As the guests arrived, they were welcomed with a vibrant house TBD cocktail accompanied by the signature array of Crush/Pepper & Salt canapés.

At the appointed time, guests were asked to take their seats and the feast could begin. The first course was Crab and Avocado Salad on Layers of crispy Parmesan Sheets with a Sun-dried Tomato Vinaigrette. This dish deserves top marks for presentation and for resplendent flavours.  The thin wafers of nutty parmesan were stacked with the crab and avocado salad with the individual flavours combining to produce and immaculate palatableness of balanced proportions. These were further complemented by the sharpness and depth of the tomato vinaigrette. An absolute masterpiece to commence the evening!

Paired with a Pietro Zardini, Pietro Junior LUGANA D.O.C this was an astonishing 100% Trebbiano of Lugana grape from the Southern Lake Garda region of Italy. It had a lovely straw yellow colour with greenish highlights with an elegant and clean nose exhibiting peach and citrus fruits. On the palate fresh, round and sapid with the presence of mineral salts creating a pleasant softness. Ideal for the delicate flavours of the crab and avocado and robust enough to complement the Parmesan.

With taste buds duly awaked we questioned what could follow? As always Chef Fredi was a step ahead with a stunning Roasted Red Bell Pepper Soup with crispy Italian Prosciutto. Deep red in colour from the roasted bell peppers this soup the flavour was delectable. Strong piquancy and aroma yet gentle in taste, this creation was possibly one of the most authentic soups that I have had the honour to relish.

The pairing of a Tenute Loacker Schwarhof Tasnim 100% Sauvignon Blanc from the Trentino Alto-Adige German speaking region of Italy following the principles of biodynamics and homeopathy. It was delightful to enjoy the subtle flavours of an Italian Sauvignon-Blanc with a medium body and flavours of tropical fruits. Expressive on the nose and still young on the palate, light and delicate in perfect harmony.

Could Chef Fredi continue this volley of impressive flavours? With his creation of Duckling Leg Confit on Yellow Rice with a reduced Massaman Curry Sauce he continued to titillate our taste buds. The confit preparation of the duck was perfect, with the legs slightly dry from the confit method, to encourage the potent flavour of the Massaman Curry sauce to be absorbed into the delicate meat. The combination of the duck and the spices of the Massaman produced an exquisite taste.

The challenge of being paired to this engaging dish went to a Paolo e Noemia d’Amico Villa Tirrena Merlot Sirah which rose to the task admirably. Intense ruby red in colour it had persistent scents of red and black fruits on the nose. On the palate it was ripe and complex with structured and elegant tannins softened by the French oak barrels. An excellent pairing that enabled both flavours to complement with neither overpowering the other.

With the serving of the home-made Raspberry-Coconut Sorbet, guests were offered a brief respite from the culinary onslaught which soon continued with Argentinian Beef Tenderloin with Morel Sauce served with Vegetables. The tenderloin was tender and cooked to perfection with the subtle, woody flavour of the Morel Sauce blending to perfection.

The gentle flavours of the dish allowed the paired wine to excel. The Brunelli Amarone Della Valpolicella D.O.C.G. Once described by Cassiodorus as “drinkable purple of incredible smoothness” this award-winning wine uses handcrafted production methods unaltered for decades enabinge the severe grape selection of 65% Corvina, 25% Rondinella and 10% Corvinone to bond perfectly. Intense ruby red with sweet fruity notes on the nose. Majestic on the palate with soft, warming sensations, good acidity and soft tannins creating a gratifying balance. An elegant wine with an enviable structure.

Not resting on his laurels Chef Fredi sought to surprise and impress with his Whole baked Vacherin Mont d’Dor cheese served with Baby Boiled Potatoes. A delicate soft cheese speciality from the Swiss town of Jura in the Vallée de Joux. Heated in its wooden container, this distinctive cheese has a gentle, mild flavour into which the new potatoes were dipped. A very different cheese experience that combined visual and taste senses.

Admirably paired with a Crozes-Hermitage ‘Les Jalet from Paul Jaboulet Aine, a textbook northern Rhône valley of 100% Syrah with an attractive ruby colour with violet hue. Black fruits and boysenberries on the nose with aromas of tart red berries with a spicy note on the palate. Smooth and rich finishing with liquorish notes. Perfectly paired with the challenging flavour of the unique cheese.

Dessert was the Le Bakery Hazelnut-Chocolate Mousse with Vanilla Ice Cream and Fresh Berries. We have become accustomed to the visually pleasing Le Bakery desserts and this was no exception with a delicious covering of soft Belgian chocolate. The brownie base was delicious, but the Hazlenut Mouse was less flavoursome than would be expected. Never less a superb end to a exceptional culinary experience.

Paired with a Noble One Botrytis Semillon Dessert Wine from Riverina, Australia with a deep gold hue. On the nose aromas of citrus, honey, ginger and blossoms. Opulent but not syrupy on the palate it had a refreshing acidity to counterbalance the sweetness of the dessert.

Whilst it is the wealth of experience of Celebrity Chef Fredi that composes these spectacular dishes, it is the highly talented Executive Chef Albert and his outstanding kitchen team that prepare, cook and plate these delicacies ably assisted by the well-trained waitresses of Crush/Pepper & Salt that bring each dish and glass flawlessly to the tables.

Congratulations to all, another wonderful dining experience!

Pepper & Salt – Contemporary dining with professional service

Crush Wines & Cocktails – Exceptional Wines at sensible prices

Private Chef's Table at Pepper & Salt continues to impress diners in Pattaya 20

Kim Waddoup


Kim Waddoup enjoyed a lifetime in the tourism business and is an active ‘Silver-Ager” living in Thailand. He writes for his age group with high varied articles covering subjects relevant to retirees living in, or visiting Thailand. Any questions or comments on this post? Please do feel free to contact me through our ‘Contact Form’ or directly kim@meanderingtales.com

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