Le chef du SaQuaNa** Alexandre Bourdas continue de faire de sa cantine-auberge parisienne Pascade le haut-lieu de rendez-vous des amoureux de la pascade, grosse cr\u00eape garnie \u00e0 partager avec les doigts. De nombreux chefs invit\u00e9s ont d\u00e9j\u00e0 \u00e9labor\u00e9 leur propre version du met.
En 2015, apr\u00e8s Bruno Doucet en janvier, Carme Ruscalleda en f\u00e9vrier, Philippe Conticini en mars, mais \u00e9galement David Toutain, Apolline (ni\u00e8ce d\u2019Alexandre Bourdas) et le chef japonais aux sept \u00e9toiles Yoshihiro Murata, c\u2019est le chef de l\u2019Hostellerie du Chapeau Rouge** \u00e0 Dijon William Frachot qui se pr\u00eatait \u00e0 l\u2019exercice le 5 mai dernier.
Comme ses pr\u00e9d\u00e9cesseurs, il a revisit\u00e9 la pascade \u00e0 sa fa\u00e7on, \u00e0 la mode bourguignonne en l\u2019occurrence. Une recette qui figurera \u00e0 la carte de Pascade durant tout le mois de mai.
Pour rappel, des chefs comme S\u00e9bastien Bras, Eric Roux, Michel Gu\u00e9rard et bien d\u2019autres encore (Pierre Marcolini, S\u00e9bastien Pradal, Marc Darroze, Gr\u00e9gory Marchand, Maryt\u00e9 Bourdas, l\u2019\u00e9crivain gastronomique B\u00e9n\u00e9dict Beaug\u00e9) s\u2019\u00e9taient \u00e9galement pr\u00eat\u00e9s au jeu en 2014.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"
Le chef du SaQuaNa** Alexandre Bourdas continue de faire de sa cantine-auberge parisienne Pascade le haut-lieu de rendez-vous des amoureux […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[34],"tags":[],"class_list":["post-4439","post","type-post","status-publish","format-standard","hentry","category-actualites"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-19B","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4439","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/comments?post=4439"}],"version-history":[{"count":0,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4439\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4439"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4439"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4439"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}