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Pascal Aussignac |
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| Born |
1967-06-30 Born: Toulouse, FR |
| Apprenticeship/training |
1984: Lycee Hotelier (School of Hotel Management), Bordeaux-Talence |
| Career |
1986: Les Trois Marches, Gerard Vie, Versailles, F
1988: Le Divellec, Jacques Le Divellec, Paris
1989: Jacques Cagna, Paris
1990: Carré des Feuillants, Alain Dutournier, Paris
1992: Guy Savoy, Paris
1993: Yes Receptions (Catering), Yafa Edeny, Paris
since 1998: Club Gascon, London (Chef de cuisine) |
| Philosophy |
Don't try to do as the others do - get your own style |
| Awards |
2004: Chef of the Year, Carlton Awards, Zagat: **
2004: Best Restaurant, Marques and Queen
1999: Best New Restaurant, Time Out
1999: Best French Restaurant in UK, Hotel and Restaurant |
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Club Gascon |
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| Address |
57 West Smithfield
EC1A 9DS London
United Kingdom > England > London: Inner > London City
number of seats: 45
number of employees: 14
SKZ (Service Index) 0.311
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| Staff |
Aussignac, Pascal (Chef de Cuisine)
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Phone
fax |
+44 (20) 7796 0600
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email
Homepage |
p.aussignac ( at ) clubgascon.com
www.clubgascon.com |
| Opening times |
Sunday day of rest
12.00 h - 15.00 h & 19.00 - 22.15 h |
| Prices |
5 courses menu 56,- €
Amex, MC, VISA
5 course menu 60 €
price per course = 12.000 |
| Credit cards |
American Express, Diners Club, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank United Kingdom
Total points |
37
48.0
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40
48.2
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46
48.2
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51
32.2
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| Restaurant guides |
AA "rosettes"
GaultMillau "points"
GoodFood "points"
Michelin "stars" |
AAA
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7/10
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AAA
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6/10
*
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AAA
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6/10
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AAA
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6/10
*
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(16.0)
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(16.0)
(16.2)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
16.00 |
| class |
Very Good |
| ERR Toques |
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| ERR Rank |
665 |
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| Guest Rating |
no assessement currently available
Review this restaurant |
| Culinary highlights |
Foie Gras in every way |
| Starter |
Foie Gras "Rose Sangria" |
| Main dish |
Cappuccino of Black Pudding, lobster and asparagus |
| Dessert |
Red Hot Chilli Berries |
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