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

Club Gascon- Pascal Aussignac

Club Gascon- 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

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

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

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

Gladiola petals and spicy violet pearls by Pascal Aussignac

Gladiola petals and spicy violet pearls

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

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

An Interview with Alfred Prasad and Pascal Aussignac

Pascal Aussignac

An Interview with Alfred Prasad and Pascal Aussignac

Roast capon with hay, chestnut pulp, Guinness and oyster sauce - Pascal Aussignac

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

Roast capon with hay, chestnut pulp, Guinness and oyster sauce - Pascal Aussignac

A super-simple yet classy dish, this glazed salmon recipe by Pascal Aussignac makes a superb dinner

Glazed black salmon with celeriac remoulade

A super-simple yet classy dish, this glazed salmon recipe by Pascal Aussignac makes a superb dinner

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.

Roquefort pie with aromatic apricots

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.

Pascal Aussignac showcases his classical yet instinctive style in this vibrant doughnuts dish, serving with a Ewes milk cheese and orange custard

Doughnuts with orange and mustard custard

Pascal Aussignac showcases his classical yet instinctive style in this vibrant doughnuts dish, serving with a Ewes milk cheese and orange custard

Honey Macaroons & Special French Cream Recipe - Great British Chefs

Honey macaroons with special French cream

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