The 'La Pasquale' beefsteak tomato is often described as the pinnacle of tomatoes by those who have cultivated and cooked with it extensively. At Jardins Sauvages in Saint-Roch-de-l'Achigan, François Brouillard doesn't hesitate to call it extraordinary: among the hundred or so varieties he has grown since the 1980s, none rivals it. It was a friend, a mushroom forager named Pasquale, who gave him the seeds. Originating from his Italian family, these seeds were passed down from generation to generation, giving their name to this exceptional variety.

In the garden, La Pasquale forms an indeterminate plant, producing large, very fleshy fruits in clusters of 5 to 10 tomatoes. The flesh is dense, juicy, very few seeds, with a moderate acidity that makes it particularly pleasant to eat. Harvesting usually begins towards the end of August. When grown in open fields, it is recommended to pick the fruits as soon as they turn red, as they become more fragile when fully ripe. This variety also grows very well in greenhouses, where it fully expresses its potential.

In the local area, La Pasquale is perceived as a tomato of conviction and loyalty. It embodies those varieties so perfected that they alone are enough to structure an entire production.