Part of a collection of eateries which showcase fine French hospitality, Club Gascon has become known for Pascal Aussignac’s dedication to classical French techniques, luxurious ingredients, and the augmentation of fine old dishes and combinations of taste and texture, with brave and modern touches.
Aiming to be a ‘temple to the gastronomy’ of southwest France, and housed in a stunning old tea-house in a part of the capital which resonates with market-trading history and is currently lively with restaurants and places to drink, Club Gascon’s raison d’être is to surprise, entertain and pamper its patrons.
It’s a smart place and always draws a business crowd, keen to impress and be impressed. Here food and wine are given equal billing and a great deal of precedence is given to the pairing of the two; gastronomy for Aussignac carries as much emphasis on the vineyard as the pasture and orchard.
The main restaurant (there’s also a cellar where small dishes are available) allows diners to choose between a number of mini-menus, each focusing on a different type of cuisine. Within the comfortably clubby interior (leather chairs, dark arches, low lighting), the often extravagant preparations fit well and contribute a pleasantly old-school dining experience. Dishes like black sturgeon, livened up with wasabi Chantilly, or roast king scallops with icy watermelon display the blend of classical and modern/global that Aussignac strives for.
Make an evening of it with a five-course menu – perhaps including foie gras with greengage, and roast guinea fowl with Guinness and oyster sauce and macaroon, available with or without matched wines and priced surprisingly reasonably.
Wines are exclusively from southwest France, as are the spirits. The list is continually updated with the menus, so as to complement the food perfectly.
Chef
Pascal Aussignac
Pascal Aussignac’s roster of fine venues has grown to include Cellar Gascon, romantic bistro Comptoir Gascon and Chelsea’s Le Cercle.
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Signature dishes