Last week DS Automobiles invited me to a morning with their brand ambassador Pascal Aussignac. A select group of foodies were treated to an early morning tour of Smithfields meat market before joining him in the kitchen for a cooking masterclass.
DS Automobiles is the youngest automotive brand with a premium positioning of avant-garde spirit. The French car company has undergone great innovation since the original revolutionary DS cars were launched in Paris in the 60s. Proud of its French heritage and luxurious look, it seemed fitting for the brand to pair up with Chef Pascal Aussignac, the gastronomic talent behind London Michelin-starred restaurant Club Gascon.
After zooming across town in the slick new DS car to collect the special secret ingredient (Italian white tulips) we were back at the Club Gascon kitchen and ready to cook for our lunch. We stood in the small kitchen and learnt lots of interesting tips and techniques for French fine cooking.
At 1pm we sat down for a deliciously avant-garde 3-course meal with Chef Pascal Aussignac, eating the delicacies we had just learnt so much about in his kitchen. The menu included:
- Landes White Asparague with Lemon Pulp and Spring Variations
- Toasted Fennel, “Quinotto”, Trumpets & Tulip
- Red Hot Chilli Berries
The menu was inspired and innovative. Using simple, seasonal ingredients Pascal produced beautiful and subtle plates of food, showcasing his skill and creativity.
First course was white asparagus, only in season for a couple of weeks of the year and easy to prepare if you know how. The flavour is so delicate you don’t need much else with them, but when Pascal offered a touch of truffle we couldn’t refuse!
Next up were the beautiful Springtime tulips, which taste not dissimilar to asparagus. Take out the bitter pollen in the centre and stuff with ingredients of your choice. Try to get Italian flowers, rather than those that have been mass grown in the Netherlands, as the Italian tulips have less pesticides on them.
Dessert was a clever creation using a reduction of red berries, floral herb ice-cream and tuille made from icing sugar and red pepper pulp. It was as delicious as it looked with a touch of spice contrasting with the sweet fruity flavours of spring.
It was a delight to be among the first media to learn about DS Automobiles’ partnership with the French Chef Pascal Aussignac and to hear about the search for 4 protégés that will take part in Taste London with him.
More information about the DS Automobiles here.
