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

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!

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.

An Interview with Alfred Prasad and Pascal Aussignac

Pascal Aussignac

An Interview with Alfred Prasad and Pascal Aussignac

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

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

Halva ice cream | The Dish | The Times & The Sunday Times

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Halva ice cream | The Dish | The Times & The Sunday Times

The sweet earthiness of maple syrup works fantastically with cured salmon in Pascal Aussignac's divine recipe

Maple-cured salmon

The sweet earthiness of maple syrup works fantastically with cured salmon in Pascal Aussignac's divine recipe

Clafoutis is a classic French dessert originating from the South West Limousin region, and it is somewhere between a cake and a flan. This clafoutis recipe from Pascal Aussignac features a great combination of sweet and sour flavours, thanks to the tart griotte cherries, but you can substitute other cherries or seasonal fruit if you wish.

Griotte cherry clafoutis

Clafoutis is a classic French dessert originating from the South West Limousin region, and it is somewhere between a cake and a flan. This clafoutis recipe from Pascal Aussignac features a great combination of sweet and sour flavours, thanks to the tart griotte cherries, but you can substitute other cherries or seasonal fruit if you wish.

This grilled rack of lamb recipe is served with ratatouille. Pascal Aussignac's rack of lamb is delightfully delicious

Grilled rack of lamb with ratatouille

This grilled rack of lamb recipe is served with ratatouille. Pascal Aussignac's rack of lamb is delightfully delicious

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