After her BTS in Hotel School of Toulouse in 1992, Pascale was spotted by Jean-Luc Danjou, Meilleur Ouvrier de France, which became her mentor. She began her career at the Opera Gardens in Toulouse alongside Dominique Toulouse, 2 Michelin stars, and Guy Savoy in Paris rue Troyon, 2 Michelin stars.
Pascale was operations manager for several years at the Brasserie du Capoul in Toulouse and then traveled the world to discover the flavors of the globe.
In London she started as a caterer for car racing team Williams Automobiles alongside Frank Williams. Immediately following her position in London, she moved to New York to work with Ariane Daguin. They produced an ambitious project, and a prestigious restaurant. The “D’Artagnan Restaurant.” A typical Gascon restaurant in the heart of Manhattan was born on 46th Avenue between Madison and Lexington.
After completing the project in New York, she returned to the Gers region in France. Pascale works in the cellar D’Artagnan in Auch center to relax and play food and wine .
Influenced by what she saw in the United States, she embarked on the creation of ” he Cooking workshop in Gascony.” Since 2006 she has been a pioneer in the concept and set up cooking classes for children and adults.
Through these many courses, the objective of Pascale is to share her knowledge and share her passion for cooking. She works with the seasonal foods and the desires of her students. She revisits Gers products with basic technique and traditional cuisine. Her philosophy is to ” provide pleasure through the kitchen.”