Pascal Aussignac, Darren Robertson work on Taste of Auckland

29 October 2014

Taste of Auckland adds French Michelin-starred chef, Pascal Aussignac, and Three Blue Ducks chef, Darren Robertson, to the international menu

Taste of Auckland is thrilled to announce that two exceptional international chefs have been confirmed for the festival – French Michelin-starred chef and restaurateur, Pascal Aussignac, and Three Blue Ducks chef, Darren Robertson.

Chef Pascal Aussignac hails from Toulouse in the South West of France, where foie gras, duck, fine charcuterie, cassoulet, good wines and Armagnac are the order of the day. He trained with French master Chefs like Gerard Vie, Alain Dutournier and Guy Savoy. His love of food, and attention to detail have been delighting foodies & critics in London since 1998.

Michelin-starred chef and restaurateur, he cooks in and oversees eight award-winning restaurants, in close collaboration with his business partner Vincent Labeyrie; all of them with a slightly different culinary theme but celebrating the food of France and of his beloved homeland of Gascony. The most infamous of which, Club Gascon, was awarded ‘Best in Taste’ at Taste of London, for its dish ‘Marmite Royale and soldiers’ – a playful dish, combining Foie Gras & Marmite, and served in a British marmite jar.

Well respected in the industry, Pascal has kept his dedication to the cuisine he loves and passion: he still cooks at Club Gascon every day, looks after the award-winning floral arrangements in all his restaurants, and continues to surprise the London foodie scene with his innovative take on Southern French cuisine.

English-born Darren Robertson’s extensive experience as a chef seems to outstrip his age. He developed his cooking skills in kitchens around Kent and Sussex, before hitting his stride at Michelin-starred Gravetye Manor, under Chef Mark Raffan.

Darren moved to Australia in 2001 where he worked at acclaimed Sydney restaurant Tetsuya’s for seven years, including three years as head chef. In 2011 Darren went into business with a group of food crazy friends to create Three Blue Ducks in Bronte, a small cool café that has gone from strength to strength, winning the Best Breakfast in Sydney accolade by the SMH Good Food Guide within its first year of opening.

These days, Darren is working on his latest project, The Farm – a farm-to-table concept in Byron Bay. The Farm offers a truly unique experience where visitors can see first-hand how Darren and his team grow organic produce, hand make award winning products, then step into the café and enjoy a true paddock to plate menu.

Both Pascal and Darren will be showcasing their skills in demonstrations at the Fisher and Paykel Chef’s Kitchen throughout the weekend. Pascal will be demonstrating ‘Primavera Tulips’, a recipe using tulip flowers and stems; while Darren’s presentation will come together on the day, with him sourcing fresh produce from exhibitors throughout Taste of Auckland.

“Confirming both Pascal and Darren for Taste of Auckland is an absolute coup for the festival, we’re so excited to welcome them to New Zealand,” says Festival Director, Rob Eliott.

“Each chef offers something completely different, and will be a thrill to watch at the Fisher and Paykel Chef’s Kitchen.”

See Pascal and Darren in action for free, at the Fisher & Paykel Chef’s Kitchen. Tickets are still available for the FridayWorking Lunch, featuring Darren Robertson; and the Saturday Soiree with Pascal Aussignac – ticket info atwww.tasteofauckland.co.nz

Best In Taste
Furthermore, on opening night of Taste of Auckland, the ‘Best in Taste’ awards will take place for the first time in NZ. All ten restaurants exhibiting at Taste will submit a dish for a panel of esteemed judges to taste, and then reveal a winner at the opening night event. Judges are Michelin-starred chef, Pascal Aussignac acclaimed Australian chef Philippa Sibley, and Simon Wilson (Metro Magazine). Pascal himself has won Best in Taste three times at Taste of London.

ENDS

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