Peppered Alaska salmon with rémoulade and pastis sauce recipe - Pascal Aussignac serves lightly cured and peppered Alaska salmon with a refreshing pastis sauce and textural celeriac and apple rémoulade. This peppered salmon recipe takes time to prepare, but each step is fairly straight-forward - so don't be put off!

Peppered Alaska salmon with rémoulade and pastis sauce recipe - Pascal Aussignac serves lightly cured and peppered Alaska salmon with a refreshing pastis sauce and textural celeriac and apple rémoulade. This peppered salmon recipe takes time to prepare, but each step is fairly straight-forward - so don't be put off!

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This richly satisfying beef with bone marrow recipe combines the intense flavours of beef, oyster and mushroom flavours. - Pascal Aussignac

This richly satisfying beef with bone marrow recipe combines the intense flavours of beef, oyster and mushroom flavours. - Pascal Aussignac

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The sweet earthiness of maple syrup works fantastically with cured Alaska salmon in Pascal Aussignac's divine recipe

The sweet earthiness of maple syrup works fantastically with cured Alaska salmon in Pascal Aussignac's divine recipe

Clafoutis is a classic French dessert originating from the South West Limousin region, and it is somewhere between a cake and a flan. This clafoutis recipe from Pascal Aussignac features a great combination of sweet and sour flavours, thanks to the tart griotte cherries, but you can substitute other cherries or seasonal fruit if you wish.

Clafoutis is a classic French dessert originating from the South West Limousin region, and it is somewhere between a cake and a flan. This clafoutis recipe from Pascal Aussignac features a great combination of sweet and sour flavours, thanks to the tart griotte cherries, but you can substitute other cherries or seasonal fruit if you wish.

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Gladiolas and Violet, Appetizer: Gladiolas (Organic) of violet syrup lemon, juiced of garlic purée 1 pinch of cayenne pepper 30 Gladiola petals salt - See more at:

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Award-winning French chef, Pascal Aussignac, shares his simple salad Niçoise recipe. A classic salad to be enjoyed in the south of France and beyond

Award-winning French chef, Pascal Aussignac, shares his simple salad Niçoise recipe. A classic salad to be enjoyed in the south of France and beyond

Pascal Aussignac's pot-au-feu recipe is a supreme take on the classic French dish, using the gamey flavour of duck with lots of herbs and vegetables

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