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.
Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.
Get in touch