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Pascal Aussignac

from Great British Chefs

Cassolette of snails and anchovies

REBLOGGED - This snail cassolette makes a superb dinner party starter, packed with flavour from capers, anchovies, snails and parsley

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from Great British Chefs

Glazed black salmon with celeriac remoulade

A super-simple yet classy dish, this glazed salmon recipe by Pascal Aussignac makes a superb dinner

from Great British Chefs

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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from Great British Chefs

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

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from Great British Chefs

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

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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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