"Once, at the supermarket, I had to ask another shopper about the difference (for a recipe) and she kindly reassured me "c'est pareil" (it's the same thing)."
"According to food forum sans pareil egullet.com, such tartes fall into two main camps – custard-based, as in the Roux version, and curd-based, as championed by Parisian pâtissier extraordinaire Pierre Hermé."
"Goldstein mostly shrugged, in his wise "Plus ça change plus c'est pareil." way."