Careful, exclusivity also entails limited in time! Until the 8th of December, the multi-talented chef (restaurants, pastry shops, TV, books, production…) is offering HIS recipe for pascade at the eponymous restaurant.
So what’s a pascade? A specialty from the Averyron region made with eggs and flour, to which chef Alexandre Bourdas (2 stars at SaQuaNa in Honfleur) dedicated a Parisian cantina right near the Opéra.
Every month, a guest has carte blanche to garnish this totally addictive preparation, half-way between the crêpe and an omelet. Child’s play for Cyril Lignac, whosesinging accent comes from his native Aveyron!
The result is a pascade with shrimp, green lemon, coconut milk, avocado, sucrine salad, pimento cream and coriander. Gourmet, crispy and…spicy!
Pascade by Cyril Lignac 22€, until the 8th of December 2015.
Open Tuesday to Saturday non-stop from noon to 11pm.