Pascal Aussignac
Restaurant
Seasonal Recipe of the Week – Venison with Crushed Artichokes and a Violet & Pomegranate Sauce, by Pascal Aussignac
16 December 2011 by cjxkixiucxuqu0910bdqrhax7
Hotel
Gascon Cuisine with Pascal Aussignac
08 December 2009 by Kerstin Kühn
Restaurant
Christmas goose stuffed with hay, by Pascal Aussignac
08 December 2009 by Kerstin Kühn
Restaurant
Carpaccio of foie gras with figs and walnut, by Pascal Aussignac
08 December 2009 by Kerstin Kühn
Restaurant
Red Mullet and Golden Quinoa Risotto by Pascal Aussignac
08 December 2009 by Kerstin Kühn
Foodservice
Sweet foie gras and apple candy by Pascal Aussignac
11 September 2006 by cjxkixiucxuqu0910bdqrhax7
Foodservice
Grilled foie gras with grapes by Pascal Aussignac
11 September 2006 by cjxkixiucxuqu0910bdqrhax7
Foodservice
Luzienne of plaice fillet by Pascal Aussignac
11 September 2006 by cjxkixiucxuqu0910bdqrhax7