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

This richly satisfying beef with bone marrow recipe combines the intense flavours of beef, oyster and mushroom flavours. - Pascal Aussignac

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

Salade Niçoise

Salade Niçoise - Pascal Aussignac ¦ Great British Chefs

Salade Niçoise

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

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

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

Chocolate pudding with lavender sorbet wine black berry sauce. Date guiness cake..choc liquorice mousse

Chocolate pudding with lavender sorbet

Chocolate pudding with lavender sorbet wine black berry sauce. Date guiness cake..choc liquorice mousse

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

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!

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 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.

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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