The folder name
Please choose a different name.
Please enter a name for the new folder.
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.
Need an account?
The username or email entered was incorrect. Please try again.
Please enter a Password
Username or password is incorrect
Keep me logged in*
Please enter your email address
An email has been sent to "".
Please follow the instructions to reset your password.
The email "" cannot be found on the system.
Please re-enter your email or register for an account here.
Already have an account?
Please enter a First name
Please enter a Last name
Please enter a valid Email Address
These emails do not match
These passwords do not match
Please untick if you do not wish to receive Great British Chefs newletter
Like what we do?