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Peppered salmon with rémoulade and pastis sauce

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!


Beef fillet with marrow bones, oyster sabayon and girolle mushrooms

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


Griotte cherry clafoutis

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.



Pissaladière is a cheese-free pizza which is often served up in the south of France. Pascal Aussignac tops his with anchovies, olives and caramelised onions.


Chilled watercress and lettuce velouté with oysters

Chilled watercress and lettuce velouté with oysters by Pascal Aussignac


Griotte cherry clafoutis

Cherry clafoutis is a classic dessert. Famed French chef Pascal Aussignac's brilliant clafoutis recipe uses delicious griotte cherries


Salade Niçoise

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

Maple-cured salmon

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