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Pascal Aussignac uses anchovies to add a salty punch to this snail cassolette recipe, which is well balanced against the bold flavours of parsley and capers. Serve this classic French dish with some crusty bread or toasted brioche.
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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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Cassolette of snails and anchovies
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