Roast capon with hay, chestnut pulp, Guinness and oyster sauce - Pascal Aussignac

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

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

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

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

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

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

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

Pan-fried hake with red pepper relish from greatbritishchefs.com

Pan-fried hake with red pepper relish

Pascal Aussignac's wonderful chocolate pudding recipe is served with a refreshing lavender sorbet and blackcurrant sauce

Chocolate pudding with lavender sorbet

Pascal Aussignac's wonderful chocolate pudding recipe is served with a refreshing lavender sorbet and blackcurrant sauce

Traditional French crêpes are given a beautiful twist here from Pascal Aussignac who uses some Grand Marnier and a touch of rum to add a subtle depth of flavour to this classic recipe. These crêpes can be enjoyed as a slight variant to pancakes on Shrove Tuesday

Lemon and raspberry crêpes

Traditional French crêpes are given a beautiful twist here from Pascal Aussignac who uses some Grand Marnier and a touch of rum to add a subtle depth of flavour to this classic recipe. These crêpes can be enjoyed as a slight variant to pancakes on Shrove Tuesday

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

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 elegant canapé recipe from French chef Pascal Aussignac; a creamy Parmesan mousse with thin Parmesan crisps to serve.

Parmesan and potato mousse with Parmesan crisps

An elegant canapé recipe from French chef Pascal Aussignac; a creamy Parmesan mousse with thin Parmesan crisps to serve.

Pinterest
Search