Masterpiece of

tres doux

There are many variations of passages of Lorem
Ipsum available, but the majority.

Gascon Mess

By Chef Pascal Aussignac

  1. Whip the egg white while slowly adding the sugar until the mix becomes very firm. With a spoon, shape some small
    rocks of meringue on a baking tray, then put in the oven at 100 degrees for 3 hours.
  • 8-10 servings
  • 1 hr 00


4 egg whites
240 grams of sugar
  1. Poach the prunes in boiling water for 1 minute then drain. Mix the sugar and the water; bring to the boil to make a
    syrup and then add the spices and the orange zest to infuse. Add the blanched prunes and let cook for 3 minutes
    then refrigerate.
  • 8-10 servings
  • 1 hr 00


300 gr. Agen prunes
1 cinnamon stick
1 star aniseed
5 cardamom seeds
100 gr. sugar
200 gr. water
1 orange zest
  1. Whip the cream until it is fluffy then add the icing sugar while keeping whipping.
  2. Add the Armagnac and keep whipping until the mix get to a firm texture.
  • 8-10 Servings
  • 1 hr 00


4 head (with liver) of red mullet
50 ml of olive oil
10 ml of pastis
50 grams of fennel
  1. Drain some of the syrup from the marinated prunes.
  2. Cut the prunes in halves; break the meringues in small pieces
  3. Mix the Chantilly with the meringue pieces and the prunes and serve in bowl-like dishes. You may well drizzle some red fruit coulis candied orange zest on top and if you wish.