Gladiola petals and spicy violet pearls

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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.

First published in 2015




Gladiola petals


Combine the violet syrup, lemon juice, garlic purée, cayenne pepper and a pinch of salt. Whisk and adjust the seasoning. You can add more cayenne pepper if a spicier sauce is required
To serve, arrange the petals on the plates and just before serving flick the violet dressing on and around the petals

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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