Cuisine Culture™ Presents Chef "Pascal Aussignac", London

Pascal Aussignac takes us on a culinary adventure in England and right through the backdoor of his Michelin-rated restaurant. This is a French-British invasion where we explore the explosion factor of cheeses and charcuterie. Viewers also get to recreate some of Pascal’s recipes from his best-selling cookbook, such as Red Mullet with Quinoa and “Gascon Mess,” his ode to Meringue and Berries.
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[@downrangesurvival]

Chef Pascal is an awesome show chef. Lots of interactions between the two chefs.

[@Digitalfoodnetwork]

+David Meyer thanks for appreciation

[@academiereparation3662]

love it...

[@thekids2653]

Xavier Artot ^_^54rghútfvuurfffe3wsseéze5ik。 你。

[@co_li7300]

figue et foie gras.. Sublime. :)

[@Digitalfoodnetwork]

+nicolas vignon thanks for enjoying our channel...we got a lot more coming

[@setaymotofficial]

Yes absolutely TAKE OUT THE GIRS don't worry about the GILLS x

[@arthurpepe7864]

Raw Foie, Raw Walnuts... Why not toast the walnuts? Why not cure the foie then slice it thinly? just a thought... beautiful work

[@toddevans5731]

Dont touch anything Ashley