Now the co-owner of a small empire of French exclaves in London, Aussignac's roster of fine venues has grown to include Cellar Gascon, romantic bistro Comptoir Gascon and Chelsea's Le Cercle. 2010 has seen the opening of his last two venues: Cigalon and Baranis commit to bringing Provençal food and atmosphere to London.
Aussignac's Michelin-starred flagship restaurant has seemingly won every accolade available. Club Gascon was Time Out's Best New Restaurant in 1999, and both the AA and Good Food Guides' Restaurant of the Year in 2000, also winning Best French Restaurant from the Hotel & Restaurant Awards (2005).
Aussignac's winning streak continued with Le Cercle, which Harden's named a Top Ten London Restaurant (2004) and a Remy Martin winner (2005). In 2006, The Michelin Guide awarded Comptoir Gascon a Bib Gourmand.
Aussignac accentuates Gallic staples with global influences such as wasabi Chantilly, and makes the most of must-have ingredients like edible flowers and the peripheral parts of beasts, pig trotters served as a "cake" with white pudding, for example.
Seasonality leads the way in his dishes and for all their innovation, they retain a solid, rustic French heartiness.
Pascal has contribued recipes to both the first and the second Great British Chefs app
- his menus include signature flower dishes like Primavera tulips and Gladiola petals and spicy violet pearls. His recipes are the cornerstone of our infamous flower recipe
collection that celebrates that best of floral recipes.