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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


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!


Pascal Aussignac's Gasconnade Lamb

Pascal Aussignac's Gasconnade Lamb -

Glazed black cod with a verjuice sauce and crunchy grapes

Glazed Alaska black cod with a verjuice sauce and crunchy grapes recipe - A sweet and sour sauce of modish verjuice, honey and elderflower complements delicately flavoured Alaska black cod in this neat dish from Pascal Aussignac. The chef's signature crunchy grapes round off this glazed black cod recipe with aplomb.


Photography Workshop With David Griffen & Great British Chefs

Grilled rack of lamb with ratatouille

This rack of lamb recipe from gifted chef Pascal Aussignac comes served with a rustic ratatouille.


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