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Parmesan and potato mousse with Parmesan crisps

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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!

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Courgette flowers with goat's cheese and violet jelly

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

Primavera tulips

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

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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

Lavender and blackberry sorbet

This richly-coloured sorbet by Pascal Aussignac beautifully balances tart blackberry flavours with delicate lavender

Pork tongue a la ravigote

Pig's tongue is a real delicacy and is treated with the respect it deserves in this pig's tongue recipe by Toulouse-born chef, Pascal Aussignac

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Roast capon with hay, chestnut pulp, Guinness and oyster sauce

So far we've talked Braised Rabbit Leg Recipe by Pascal Aussignac and Tuscan Rabbit Recipe by Katie Caldesi, we head South. I cannot remember for sure what my grandmother's rabbit recipe was (mustard sauce?). Here's a Grandmother's Rabbit dish from My New Orleans (Andrews Mc Meel, September 09) by John Besh fresh off my mailbox. GRANDMOTHER’S RABBIT Serves 6 This braised rabbit is actually quite easy to make in advance and serve with either pasta,...