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Pascal Will Serve Delectable Platters, Wines for Oyster Lovers to Savor

August 25, 1994|BENJAMIN EPSTEIN | Benjamin Epstein is a free-lance writer who regularly contributes to The Times Orange County Edition. and

If the world is your oyster, be sure to check out the festival at Pascal on Saturday.

Between noon and 4 p.m., a selection of five of the bivalves--including examples from New Zealand, Chile and Prince Edward Island in Canada--and breads from La Brea Bakery will be offered for $5 a plate. Four "perfectly oyster-matched" French wines such as Muscadet and Pouilly-Fuisse will be available at $3 a glass, or you can order Champagne for $5.

Is there anything to the mollusks' libido-raising reputation? "Of course, yes," restaurateur Pascal Olhats said with a laugh. "If not, I would never eat them." That and a strolling French accordionist should keep the romantic quotient high.

Remi Krug, a fifth-generation member of the French Krug family, releases vintage Champagne about twice a decade. He'll have four cuvees in tow on Monday--the non-vintage Grande Cuvee and Krug Rose, Vintage 1985 and Clos du Mesnil 1982--and they'll be paired with as many dishes, including a lobster and foie gras consomme with chervil, and braised turbot with osetra caviar and sorrel sauce.

The cost is $105 per person, not including tax or gratuity. Hors d'oeuvres will be served at 6:30 p.m.

1000 N. Bristol St., Newport Beach. (714) 752-0107.


Lose that turbot with caviar, but still sample the Krug Champagnes and possibly save enough money to buy some, by attending a tasting and seminar with Remi Krug from 4 to 6 p.m. on Monday at Hi-Time Cellars. The seminar features identical wines and costs $25. (The 1982 Clos du Mesnil retails for $179.)

250 Ogle St., Costa Mesa. (714) 650-8463.


But back to Pascal Olhats, who's having quite the busy week:

Though Olhats hails from Normandy, tonight at the Mondavi Wine & Food Center he'll be teaching a cooking class focusing on family dining a la provencale. Two of the recipes from Provence are on Pascal's menu: sea bass with thyme crust, and free-range chicken with olives and sweet garlic.

Why not a class on dishes a la normande?

"Some people are born in the roses, some people are born in the cabbage," Olhats said. "I was born in the herb garden--I'm crazy about herbs. And for herbs, Provence is the place."

The class runs from 6:30 to 9 p.m.; cost is $50.

1570 Scenic Ave., Costa Mesa. (714) 979-4510.

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