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

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

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 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!

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

Griotte cherry clafoutis

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

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

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

Edible flowers - Primavera Tulips, chef Pascal Aussignac of Club Gascon http://greatbritishchefs.tumblr.com/post/19384880016/plate-tulips-mother-s-day-urvashi-roe-pascal-aussignac

Edible flowers - Primavera Tulips, chef Pascal Aussignac of Club Gascon http://greatbritishchefs.tumblr.com/post/19384880016/plate-tulips-mother-s-day-urvashi-roe-pascal-aussignac

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

Duck Pot-au-feu

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

Salade Niçoise

An Interview with Alfred Prasad and Pascal Aussignac

Pascal Aussignac

An Interview with Alfred Prasad and Pascal Aussignac

Primavera Tulips, chef Pascal Aussignac of Club Gascon http://www.greatbritishchefs.com/recipes/primavera-tulips-recipe

Primavera tulips

Primavera Tulips, chef Pascal Aussignac of Club Gascon http://www.greatbritishchefs.com/recipes/primavera-tulips-recipe

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