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So far we've talked Braised Rabbit Leg Recipe by Pascal Aussignac and Tuscan Rabbit Recipe by Katie Caldesi, we head South. I cannot remember for sure what my grandmother's rabbit recipe was (mustard sauce?). Here's a Grandmother's Rabbit dish from My New Orleans (Andrews Mc Meel, September 09) by John Besh fresh off my mailbox. GRANDMOTHER’S RABBIT Serves 6 This braised rabbit is actually quite easy to make in advance and serve with either pasta,...

Pascal Aussignac’s Duck 'N Roll burger at Taste of London: The Festive Edition

from Great British Chefs

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

from Great British Chefs

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.

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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

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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from Great British Chefs

Griotte cherry clafoutis

Cherry clafoutis is a classic dessert. Famed French chef Pascal Aussignac's brilliant clafoutis recipe uses delicious griotte cherries

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from Great British Chefs

Salade Niçoise

Salade Niçoise - Pascal Aussignac Salade Niçoise is a classic summery dish which, as you may gather from the name, 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 Starter Easy 30 minutes 4 Print Recipe Add to binder View tweaks Cooked & Loved (3) Method Launch Cooking Mode What's this? 1. For the dressing

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from Great British Chefs

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