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Parmesan and potato mousse with Parmesan crisps

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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

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!

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Primavera tulips

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

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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

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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.

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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

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

Pissaladière

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