A successful transition for Bruno Doucet (La Régalade), who steps in after star chef Alexandre Bourdas (SaQuaNa in Honfleur) at the head of the monomaniac Parisian restaurant La Pascade. A golden occasion to (re)discover this UFp speciality from the Aveyron.
Between an omelet and a crêpe
Made with eggs, milk and organic flour, this amusing caramelised galette is halfway between a well-cooked omelet and a thick crêpe. Its heart asset? This very tempting nosh 100 % from the Aveyron region can be enjoyed sweet or salty. And this is the proof…
Novelties to be bested
The ambassador of the “pascade” in Paris can count on its new boss. Chef Bruno Doucet has added his grain of salt in the galette’s recipe, before customizing it to his liking: roasted veal, stew of chards, parmesan, cured regional ham (€25), snacked scallops, mashed cauliflower, yuzu, poutargue fish eggs, brocciu cheese, salad (€26). Ultimate snobbism, the “pascade” can even be pimped with black truffle (+€19).
The talented chef of La Régalade also kept in mind his fans: his one and only terrine de campagne (€10), gravlax salmon (€15) and other signature starters are now also on the menu.
A super stylish tea-time
In keeping with tradition, the “pascade” can be nibbled on at any hour of the day. So, in the afternoon, the vegetalized dining room is transformed into a tea salon. A perfect occasion to dig into the double chocolate version, a real killer (€13). Ultra cool, the assortment of 8 minis to share, or not (€18)!
Open Monday to Saturday, non-stop from noon until 11pm.