Cellar Gascon // “Best of Taste” menu // The City

Marmite Royale & SoldiersOnce again, Michelin-starred Pascal Aussignac has shown London’s chefs how it’s done at Taste of London by winning the “Best in Taste” award for his 2014 signature dish, “Croque Gascon”. Stunning recognition really given the competition and considering that he also took the gong in 2011 and 2012.

While Aussignac offers his artistic, fine-dining at *1 star Club Gascon, it’s next door at Cellar Gascon where you can taste his triumphant dishes. These have been added to his full menu of sharing plates inspired by the Southwest of France, which can be paired-up with some expertly matched Gascon wines – something that the Cellar specialises in.

Foie gras & truffle burger2011’s star dish is the Foie gras and truffle burger, which like everything on the “Best of Taste” menu is a luxurious morsel. A buttery brioche bun is filled with a lightly grilled hunk of foie gras “entier” and drizzled with a heavenly truffle oil. A crisp fresh crunch of lettuce with mayonnaise balances things out wonderfully.

2012’s winner is a surprising twist; a Marmite royale. Foie gras has been set, much like a panna cotta in a Marmite jar and covered with a syrup inspired by the topping. With a malty, almost sweet flavour, the two elements are spread onto toast fingers to make perhaps the best breakfast there has ever been!

A standout dish on the “Best in Taste” menu is the Barbequed foie gras, also a grilled piece of “entier”, which is hidden within a tube of crisp filo pastry. Though it’s the homemade BBQ sauce that brings the liver to life with its tangy, sweet and sour notes. Thin slices of spring onion also balance the richness with an extra touch of acidity.

Truffled duck eggOther dishes of the “Best of Taste” menu include the 2014 winner, the Croque Gascon, as well as the Duck & dog, Truffled duck egg, the Gascon mess and the Wahoo cornetto.

Dishes off the “Best of Taste” menu should not be ignored either. The Home cured salmon pastrami has been marinated in maple syrup and sliced into tasty slithers. The fish has a firm texture and the luscious, oily flavour of the sea. Tinged with the deep, sweet marinade and bursts of trappeur seasoning (maple sugar, garlic, onion, pepper and coriander) – this plate combines excellent produce with true creativity to mouth-watering effect.

The “Best of Taste” and full menu are available for lunch and dinner Monday – Friday.


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