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.
Please let us know which recipe of this Chef you would like to watch on our website!!!
Thank you…
- CONNECT:
Our farm was featured on an upcoming episode of Cuisine Culture with Chef Paul McCabe of L’Auberge, Del Mar (San Diego) How can we view it? We would like to promote the show and the great things you guys are creating! Thank you
Hi Tina,
That sounds Great! Thank you for you’re support! Paul Mcabe is airing in this week on your local PBS network (check your local listing for times). The trailer and info will be posted on the website soon.
Here is a quick description of the show:
Paul McCabe has earned himself “Best Rising Star Chef” from
the James Beard Foundation because his cutting-edge dishes
blend organic, local California produce and self-sustainable
philosophies into a superb mélange of French California Cuisine.
His three-course meal includes a first course of Beet Salad with
Caramelized Yogurt, Local Citrus, Valdeon Cheese and Candied
Pistachios; a main course of California Lamb Loin over a bed of
Farro, Heirloom Carrots and Asparagus, topped with a Spiced
Pepper Jam; and dessert: a White Chocolate Panna Cotta served
with Local Strawberries, drizzled in Rhubarb Consommé and
crowned with Strawberry Snow.
Thank you
GREAT show and terrific recipes! Am looking forward to more of the same.
Dr. Alain C. Hudson
Dear Staff:
Today was the first time I had the opportunity to view cuisine culture. It was a wonderful introduction. I will look forward to seeing all the episodes. Mr. James allowed the chef to have his thoughts on food preparation and personality to come forward. The food was sophisticated and doable. I look forward to trying some preparations.
My best wishes for your continued success
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