The Rostang'Addict pascade

In january, Sophie and Caroline Rostang restyle the pascade, souffléed crêpe from Aveyron which has been modernized by Alexandre Bourdas in his parisian inn-cafeteria.

The pascade of the 2 conniving sisters is obviously like them: comforting, generous and sophisticated. Inside we find a combination of products dear to the rostang family: baby artichokes, foie gras and fresh truffles, just like a extra celebration time.

A game of tastes and textures: the artichokes purée which lines the crêpe blends wonderfully with the firm flesh of the Roseval potatoes and with the tenderness of the duck foie gras. Thin cuts of beetroot, celeriac and crunchy apples, and delicate truffles slices sit on top of the gourmet creation.

A successful collaboration, like a foreword to the next one announced for april: Nicolas Beaumann will host Alexandre Bourdas at Maison Rostang pour a 4-hands dinner during which the 2 chefs will exchange sensitivities, savoir-faire and inspirations.

Rostang’Addict Pascade: artichoke, foie gras, truffle, celeriac and green apple - 23€

Available exclusively during january at Restaurant Pascade 

14 rue Danou, Paris 2e - bookings : +33 1 42 60 11 00

www.alexandre-bourdas.com