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

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!

Primavera tulips

Primavera tulips

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

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 has crafted a brilliant courgette flowers recipe that stuffs the flowers with creamy goats cheese. Violet jelly adds lovely flavour to this dish

Pascal Aussignac has crafted a brilliant courgette flowers recipe that stuffs the flowers with creamy goats cheese. Violet jelly adds lovely flavour to this dish

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

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

This recipe from Pascal Aussignac elegant sweet and savoury canapé with an unusual presentation. This is an easy roquefort recipe to double or triple if you need to cater to a larger crowd. Check that you have enough long wooden spoons before you start.

This recipe from Pascal Aussignac elegant sweet and savoury canapé with an unusual presentation. This is an easy roquefort recipe to double or triple if you need to cater to a larger crowd. Check that you have enough long wooden spoons before you start.

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