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from Great British Chefs

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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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

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.

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

from 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.

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from Great British Chefs

Maple-cured salmon

The sweet earthiness of maple syrup works fantastically with cured Alaska salmon in Pascal Aussignac's divine recipe

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from Great British Chefs

Strawberry tart

Strawberry Tart - strawberries are marinated in rosé wine and layered on a crumbly shortbread with vanilla custard

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from Great British Chefs

Chocolate pudding with lavender sorbet

Chocolate pudding, lavender blackberry sorbet, caramel and dark chocolate mousse, and blackcurrant sauce - Pascal Aussignac -- easier than you'd think