Michelin starred chef Pascal Aussignac’s cheese flower with crunchy grapes. Pt.2

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By Paul

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Chef Pascal Aussignac’s Brine Duck Foie Gras, Pickled Mirabelles & Aromatic Greengage Pt.2

http://www.todaysworldkitchen.com/

Full Name: Pascal Aussignac
Restaurant: Club Gascon
Resides: London
Trained: Paris
Mentors: Guy Savoy
Favourite Chef/s: Alain Ducasse
Who would you be nervous cooking for? No one!
Do you have a favorite ingredient? Piment d’Espelette
If you were to host a dinner party, whom would you most like to cook for (living or dead)? Romy Schnieder, Escoffier, Mozart, Zaha Hadid, Ferran Adria, Antoine de Saint Exupery, Charles de Gaulle, Simone Weil and Cindy Crawford
What inspires you? The street, seasons, lights, mood of the day
Hobbies: Gardening
Charities Involved in: Action Against Hunger

www.clubgascon.com

Pascal Aussignac
Chef Pascal Aussignac hails from Toulouse in the South West of France, where foie gras, duck, fine charcuterie, cassoulet, good wines and Armagnac are the order of the day. He trained with French master Chefs like Gerard Vie, Alain Dutournier and Guy Savoy. His love of food and attention to detail have been delighting foodies & critics in London since 1998.
Pascal Aussignac’s recipe book “Cuisinier Gascon” is now available at Club Gascon, Cellar Gascon and Comptoir Gascon as well as Le Cercle. Signed copies are also available.