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

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

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

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

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

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!

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

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Strawberry Tart - strawberries are marinated in rosé wine and layered on a crumbly shortbread with vanilla custard

Strawberry Tart - strawberries are marinated in rosé wine and layered on a crumbly shortbread with vanilla custard

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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.

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

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

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