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Pascal Aussignac makes brilliant concoctions with edible flowers, as shown in this magnificent starter. With gladiola petals and the tastes of violets and garlic, this flower recipe is a simple way to make an exquisite impact on the dinner table.
Pascal Aussignac left France with business partner Vincent Labeyrie to champion la cuisine de Gascogne at his restaurant, Club Gascon, in 1998.
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