Damien Pignolet

A recipe for Waldorf salad by Damien Pignolet from Sydney restaurant Bistro Moncur.

So much more than a fancy stew, boeuf à la Bourguignonne is a dish that’s quintessentially French.

Bearing the name of the patron saint of French pâtissiers, this crown-like confection of pastry and crème is a cake in a venerable tradition.

This Provençal staple may have had humble beginnings, but it’s the undisputed king of fish stews.

This classic Burgundian braise is elegant in its simplicity, relying on good ingredients and attention to detail.

Let the fourth-generation French-Australian chef guide you through the art of making ratatouille.

Damien Pignolet shares his recipe for a grilled scallop salad based off a French restaurant - he calls it the perfect balance of sweet, salty and acidic flavours, with the scallops contrasting with the slight bitterness of the witlof and married by the toasty hazelnut vinaigrette.

The art of pastry-making reaches its peak with this awe-inspiring centrepiece but break down the steps and it's an achievable feat.

Recipe for soufflés Les Halles by Damien Pignolet

Australian Gourmet Traveller recipe for pot au feu by Damien Pignolet.

Australian Gourmet Traveller recipe for gratin of kipfler potatoes.

Australian Gourmet Traveller recipe for gayettes de Provence.

Australian Gourmet Traveller recipe for saffron pilaf from Damien Pignolet.

Australian Gourmet Traveller recipe for lobster à l’Américaine from Damien Pignolet.

Australian Gourmet Traveller masterclass recipe for coulibiac by Damien Pignolet.

Australian Gourmet Traveller recipe for Damien Pignolet's corned beef salad.

Australian Gourmet Traveller recipe for Damien Pignolet's leeks vinaigrette.

Australian Gourmet Traveller recipe for Damien Pignolet's cauliflower, beetroot and celeriac salad with horseradish cream.

Australian Gourmet Traveller recipe for Damien Pignolet's salade Niçoise.

Australian Gourmet Traveller and Damien Pignolet Bistro Moncur breakfast recipe for blue swimmer crab omelette