Chef Revelations – Pascal Aussignac

04 March 2011 by
Chef Revelations – Pascal Aussignac

Pascal Aussignac, chef-patron at Club Gascon, talks about Red Martinis, frogs' legs, architecture and horse meat, among other things…

What was your best subject at school? Art

What was your first job?
At the age of 10 I was opening oysters and working as a kitchen porter at a Michelin-starred restaurant in La Rochelle

Which is your favourite restaurant?
Maison Troisgros, Roanne, France

What is your favourite hotel? The Chedi Muscat hotel in Oman

What do you do to relax?

What is your favourite drink? Red Martini on ice

What is your favourite food/cuisine?
Asian, especially Thai

Are there any foods/ingredients that you refuse to cook with?
Frogs' legs as they are nearly extinct in France. They now tend to come from Eastern Europe and the taste is not very good.

What flavour combinations do you detest?
Rice pudding

Which person in catering have you most admired?
Alan Yau

Cast away on a desert island, what luxury would you take? iPod

If not yourself, who would you rather have been?
Prize-winning architect Frank Gehry

If you had not gone into catering, what would you be now? An architect

Describe your ultimate nightmare Being stranded at sea on my own

Tell us a secret…
I would love to serve horse meat at my restaurant

What's your favourite film?
Le Père Noël Est Une Ordure (Santa Claus is a Bastard)

What's your favourite book?
Perfume: The Story of a Murderer by Patrick Süskind

What is your favourite prepared product? Savora mustard

Who would be in your "fantasy" brigade? Me on the pass, Bjorn van der Horst on meat, Antonin Bonnet from the Greenhouse on sauce, Brett Graham from the Ledbury on fish, Yotam Ottolenghi on vegetables, Claire Clark on pastry

If you had more time, what would you do?
Take care of the people I love

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