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Gladiola petals and spicy violet pearls

by
Pascal Aussignac
Gladiola petals and spicy violet pearls

PT5M

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Ingredients

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Gladiola petals

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Method

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1
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
2
To serve, arrange the petals on the plates and just before serving flick the violet dressing on and around the petals
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Pascal Aussignac
Pascal Aussignac

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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