The All in One Ultimate Restaurant List: Club Gascon's signature recipe

Michelin-starred Club Gascon showcases food from the Gascony region of France, famed for duck, foie gras and charcuterie. However this recipe from chef proprietor Pascal Aussignac eschews meat in favour of tulips and peas.

Primavera tulips
4 tulip flowers, long stems attached
100g tapioca
sea salt and freshly ground black pepper
100g sugar snap peas
3 spring onions
3 sprigs fresh dill
200g shelled fresh or frozen peas
3 tbsp olive oil
50g button mushrooms
50g Parmesan cheese, freshly grated

First nip out the stamens from the tulip flowers. Check the petals are clean. Put about 500ml of water on to the boil then stir in the tapioca and a little salt. Return to the boil then stir, simmer for 4-5 minutes until soft, then drain. Meanwhile, finely chop the sugar snap peas, spring onions and dill. Set aside.

Cook the peas in about 500ml of lightly salted water until just soft, for about 8 minutes for fresh peas (5 minutes for frozen) then drain, reserving some of the water. Whizz in a blender with a tablespoon of oil until it’s a thick puree, adding a little extra reserved water if necessary.

Soak the mushrooms in boiling water just to cover and leave until softened, about 2-3 minutes, then drain, pat dry and finely chop. Heat the remaining oil in a frying pan and fry the mushrooms for 2-3 minutes, then season. Mix in the cooked tapioca and Parmesan followed by the chopped sugar snap peas, onions and dill. Leave to cool, then spoon the stuffing into the centre of the four tulip flowers. Re-shape the petals around the filling.

Put a pan on to boil with a steamer basket fitted above. You might like to place a disc of baking parchment on the base of the steaming basket. Place the stuffed tulips and their stems on top. Steam for 30-40 seconds until the petals wilt, then carefully lift each stuffed flower and stem on to a plate. Reheat the mashed peas if necessary, and serve alongside the tulips, garnished with a herby green salad.


From Cuisinier Gascon: Meals from a Gascon Chef by Pascal Aussignac