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

This recipe by Pascal Aussignac of Club Gascon is an elegant, sweet and savoury combination that works brilliantly either as a canapé or cheese course.

This recipe by Pascal Aussignac of Club Gascon is an elegant, sweet and savoury combination that works brilliantly either as a canapé or cheese course.

Maple-cured Alaska salmon recipe - This effortlessly simple maple-cured salmon recipe from Pascal Aussignac will make a tasty dinner party treat, either as a canape or light starter. Serve with some nice crusty bread and a dollop of horseradish, beetroot or dill mayonnaise, perhaps.

Maple-cured salmon

Maple-cured Alaska salmon recipe - This effortlessly simple maple-cured salmon recipe from Pascal Aussignac will make a tasty dinner party treat, either as a canape or light starter. Serve with some nice crusty bread and a dollop of horseradish, beetroot or dill mayonnaise, perhaps.

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!

This strawberry tart recipe is from legendary chef, Pascal Aussignac. It is a simply perfect strawberry tart recipe that brings out the very best in Strawberries

This strawberry tart recipe is from legendary chef, Pascal Aussignac. It is a simply perfect strawberry tart recipe that brings out the very best in Strawberries

This pissaladière recipe from Pascal Aussignac comes topped with anchovies. Pissaladière is a cheese-free pizza, so perfect for those who ar...

Pissaladière

This pissaladière recipe from Pascal Aussignac comes topped with anchovies. Pissaladière is a cheese-free pizza, so perfect for those who ar...

Pascal Aussignac's prawn risotto is a recipe that will have you reminiscing over holidays spent in the Mediterranean, where freshly caught prawns are grilled and taste unbelievably good. Poutargue, or bottarga as it sometimes known, is dried and cured fish roe, and is commonly used in Mediterranean cuisine.

Pascal Aussignac's prawn risotto is a recipe that will have you reminiscing over holidays spent in the Mediterranean, where freshly caught prawns are grilled and taste unbelievably good. Poutargue, or bottarga as it sometimes known, is dried and cured fish roe, and is commonly used in Mediterranean cuisine.

Strawberry tart: Strawberries are marinated in rosé wine, and served layered in a crumbly shortbread base with vanilla custard

Strawberry tart: Strawberries are marinated in rosé wine, and served layered in a crumbly shortbread base with vanilla custard

Chocolate pudding with lavender sorbet wine black berry sauce. Date guiness cake..choc liquorice mousse

Chocolate pudding with lavender sorbet

Chocolate pudding with lavender sorbet wine black berry sauce. Date guiness cake..choc liquorice mousse

Salade Niçoise is a classic summery dish featuring tuna, anchovies, and soft boiled eggs which hails from Nice in the south of France. Toulouse-born Pascal Aussignac's salad Niçoise recipe is relatively classical - so the focus should be on ingredients and presenting it beautifully on a summer's day.

Salade Niçoise

Salade Niçoise is a classic summery dish featuring tuna, anchovies, and soft boiled eggs which hails from Nice in the south of France. Toulouse-born Pascal Aussignac's salad Niçoise recipe is relatively classical - so the focus should be on ingredients and presenting it beautifully on a summer's day.

The ultimate indulgence, this double-baked soufflé recipe from Pascal Aussignac is rich, creamy and full of flavour. Nutty Parmesan cheese is paired to perfection with softened leeks, cream and a final flourish of shaved black truffle.

Parmesan and truffle double-baked soufflé

The ultimate indulgence, this double-baked soufflé recipe from Pascal Aussignac is rich, creamy and full of flavour. Nutty Parmesan cheese is paired to perfection with softened leeks, cream and a final flourish of shaved black truffle.

An elegant canapé recipe from French chef Pascal Aussignac; a creamy Parmesan mousse with thin Parmesan crisps to serve.

Parmesan and potato mousse with Parmesan crisps

An elegant canapé recipe from French chef Pascal Aussignac; a creamy Parmesan mousse with thin Parmesan crisps to serve.

Salade Niçoise - Pascal Aussignac : greatbritishchefs

Salade Niçoise

Courgette Flowers with Goat Cheese and Violet Jelly | Great British Chefs

Courgette flowers with goat's cheese and violet jelly

Pascal Aussignac shared his recipe for cured, peppered salmon - a brilliantly simple summer starter

Peppered salmon with rémoulade and pastis sauce

Pascal Aussignac shared his recipe for cured, peppered salmon - a brilliantly simple summer starter

Primavera Tulips, chef Pascal Aussignac of Club Gascon

Primavera tulips

Primavera Tulips, chef Pascal Aussignac of Club Gascon

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