Pascade by Alexandre Bourdas, reports please
This concept cantine sounds like it might be an interesting option for a light dinner. I loved Bourdas' dishes at his mother ship in Honfleur. In fact, the pascade served at SaQuaNa was a memorable part of the meal.
Has anyone been? And how was it?
Thanks, Nancy and John. I am musing making these at home and can't sync the recipes I've found for pescade and the "german pancake" looking base that he is serving at Pescade. I remember the thing he served at SaQuaNa as being much more like the classic Auvernaise pancake like flatbread. Thoughts?