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January 28, 2013


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Hi John,
I had an excellent dinner at SaQuaNa in Honfleur a year ago, and one of the amuses was this sweet pascade, presented plain by itself. It was delicious, but surprised me how sweet it was, especially at the front of the meal. This appears to be a typical Normand specialty, but I am still wondering why a sweet crepe is served among savoury courses, and if this is something which a viable business can be created from? Do you think people will embrace this and want to return?


I'm curious to taste cocoa from Belgium, Switzerland and Italy, they must have delicious terroir for Theobroma cacao in the Valais...


Nah, the best terroir for Theobroma cacao is in the Belgian Ardennes. Ghana imports it from there, but shhhhh!


Janet: pascade is not a Norman specialty, its origin is the Aveyron, South of Auvergne. And it is not really sweet, it has a hint of sweetness.

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