Gastronomy  PASCADE 75002 Resto Paris
15/11/201407:53 Mayu-Kitchen
The pascade is a big pancake. This is a dish of Aveyron. Originally, it eats right after Easter, specifically Low Sunday. Bourdas Alexander, the head of “Pascade” will enrich the history of this pascade. There pascades savory and sweet that change over the weeks, seasons and products. Look! A gross pancake is refined and changed a flat goumendies!


The recipe is simple: very fresh egg whites into flour. The mixture is then baked as a non runny omelette.  The pascade can be eaten sweet or savory. Here,  The chef’s Pascade is ” beef carpaccio, black olive, fresh garden vegetables, and creamy  garlic mush”.   Oh~.  Yummy  Yummy! 


The dessert (sweets Pascade) is cute little size.
But, you can have 4 different tastes; raspberries with patisserie cream, lemon cream, mirabelles in a syrup with pistache, & chocolate fondant. My friend Mrs. Y took me here, Thanks a lot!! We need to go to gym together! hahaha~


Mayu is a Japanese chef, a host of Mayu’s Kitchen in Paris, a food analyst, and vegetable nutritionist. As a food nomad, born in Japan, then she moved to many countries, North America, Mexico, UK, France and Japan.

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