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

Beef fillet with marrow bones, oyster sabayon and girolle mushrooms Pascal Aussignac's beef fillet and bone marrow recipe contains a surprising combination of flavours and makes a beautiful winter dish

Griotte Cherry Clafoutis Recipe

Griotte cherry clafoutis

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

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, b

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

Primavera tulips

This glorious tulip recipe from Pascal Aussignac is an unusual spring or summer starter, making spectacular use of fresh seasonal ingredients. Make sure to purchase organic tulips which have not been treated with any pesticides.

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

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

Griotte cherry clafoutis

This cherry clafoutis recipe is a classic dessert. Famed French chef Pascal Aussignac uses delicious griotte cherries for his version.

Honey Macaroons & Special French Cream Recipe - Great British Chefs

Honey macaroons with special French cream

Pascal Aussignac's elegant honey macaroons come served with a lemony French cream. This is a simple macaroon recipe which packs a real punch

Gladiola petals and spicy violet pearls by Pascal Aussignac

Gladiola petals and spicy violet pearls

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

Doughnuts with Custard Recipe - Great British Chefs

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 roquefort recipe would make a perfect canapé at your next party or event. Lovely apricots combine well with the roquefort for a lovely bite-sized snack.

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