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Pascal Aussignac

from Great British Chefs

Glazed black salmon with celeriac remoulade

A super-simple yet classy dish, this glazed salmon recipe by Pascal Aussignac makes a superb dinner

from Great British Chefs

Scallops with pickled blueberries and lavender

This stunning starter from Pascal Aussignac is surprisingly simple to put…

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from Great British Chefs

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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from Great British Chefs

Cassolette of snails and anchovies

This snail cassolette makes a superb dinner party starter, packed with flavour from capers, anchovies, snails and parsley

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from Great British Chefs

Peppered salmon with rémoulade and pastis sauce

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

from Great British Chefs

Club Gascon

Petit Fours in crisp edible chocolate shell by Pascal Aussignac

from Great British Chefs

Rabbit with butternut squash and papaya

This magnificent rabbit recipe from Pascal Aussignac combines the meat with butternut squash and papaya for a memorable dish for…

from Great British Chefs

Grilled prawns and poutargue risotto

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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