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Pascal Aussignac

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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