For more than 11 years, chef-patronChef-Patron is in essence a chef who is also the owner/runner of a restaurant. Pascal Aussignac has been building his reputation in The City, especially around Smithfield Market. His first venture was Club Gascon, which has since extended to the Cellar, the Comptoir Gascon, the recently opened Cerle in Chelsea and Baranis, tucked-in behind the Royal Courts of Justice; nothing can stop this acclaimed chef.
Quietly working, Aussigac has permanently been creating after the success of his flagship.
In an intimate, blissfully quiet dining room with around 15 tables, you will be served the most exquisite food from south of France available in London. The show starts with a stunning and inventive cocktail served on slate. Morito macaroon and the dirty martini jelly, which will really take you by surprise.
Club Gason celebrates food from Gascony, which is generally made from rich ingredients – a favourite being goose fat. Though don’t think that this means everything will be heavy or too rich, it merely means that you’ll get a crisp finish on the meats. Presentation is modern and delicate.
If you can, try one of the chef specialities such as the primavera tulips, which are stuffed with tapioca. They are remarkably delicate and have a surprisingly similar flavour to asparagus. Another specialty is aligotAligot is a dish traditionally made in L'Aubrac (Aveyron, Cantal, Lozère, Midi-Pyrénées) region in southern Massif Central of France made from melted cheese blended into mashed potatoes, often with some garlic., with wild mushrooms and crispy kale. Rather than being heavy as it can be, it is so smooth and light that you’ll most probably ask for more.
The service is honed to a perfect level and the dining room is a pure pleasure to relax in, with the magnificent bar behind you. The wine list offers a selection from around the world, and the menu du marché is excellent value.