Pascade was created by Sebastien Pradal (master of wine) and by the chef Alexandre Bourdas (two Michelin stars chef) who stepped down to the famous chef Bruno Doucet (from the restaurant La Régalade) in 2017. Next to Sebastien and Bruno, a young hearty team, under the leadership of Baptiste Ballanger (former sommelier from the Meurice Hotel), will make every effort to make you live a delicious tasty time.

Since its creation, Pascade selected the best artisans, in agreement with the standards of short food circuits, respect of the seasons and suppliers relationships. We know all the winemakers on our wine list and the organic flour which enters the composition of the batter is mill in Aveyron region. Aveyronnaises farms welcomed the visitors all day long, we wanted to open our doors from 12 am till 11pm with a continuous service.