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 the Niçoise classic.

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.