“I saw a French programme, very late at night – I couldn’t sleep so I switched on the TV… it was a kind of peasant, countryman, who was cutting flowers, tulips, and saying you could eat them. They were organic. And I said, ‘That’s very interesting,’”
Inspired by a little serendipity, Pascal Aussignac has become renowned for using flowers in his cooking, wowing diners at his restaurant, Club Gascon, and watchers of Saturday Kitchen with his ingenious Primavera tulips dish.
“I wanted to go a bit further than just decorating with flowers,” he explains. “That is easy. What is interesting is to really transform the flower… to integrate the flower into your dish.”
Many will recall seeing flowers used to garnish a dish, it’s a trope that extends way back to the age of the seventies dinner party. But, as Pascal explains, it is something else entirely to use the flower as a central part of a dish. Yet that is what Pascal has pioneered - and not just with tulips but gladioli and courgette flowers, too.