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Put a gourmet French spin on your summer with this incredible BBQ menu. Comptoir Gascon stands out among French restaurants in London for Chef Pascal Aussignac's commitment to Gascon cuisine and recipes. It's this commitment to the real thing that has earned the restaurant a nod from Bib Gourmand. They've prepared an incredible three-course meal for our members, starting with the signature Cocktail Gascon!
Your BBQ kicks off with your choice from two dishes: Cos lettuce gazpacho with porcini mushrooms and radishes; or watermelon served with crispy black pudding and crackling. For your main, you could go for the light and tasty grilled summer vegetables and piquillos with almond coulis. For something heartier, try the mignon of pork, with runner beans, and piperade basquaise. Seafood lovers will have to try the cuttlefish with Camargue rice, and squid civet. For dessert you'll enjoy a special surprise from the chef. He's created a green apple parfait with manzana that's just incredible. Or you could go for decadent chocolate fondant with vanilla ice cream.
Take some time to enjoy the finer things in life this summer. Stop to smell the roses, and to enjoy some of London's best French cuisine!learn more
BET YOU DIDN'T KNOW
Chef Pascal Aussignac hails from Toulouse in the Southwest of France, where foie gras, duck, fine charcuterie, cassoulet, good wines and Armagnac are the order of the day. He trained with French master chefs like Gerard Vie, Alain Dutournier and Guy Savoy. His love of food and attention to detail has been delighting foodies and critics in London since 1998. In 2013 Pascal was named 'Restaurant Chef of the Year' at the Craft Guild of Chef Awards.
Pascal cooks at Club Gascon every day and, in addition to his role as Executive Chef, looks after the floral arrangements across all of his other award-winning restaurants situated in London: Cellar Gascon, Comptoir Gascon, Cigalon and Baranis.
Pascal's book "Cuisinier Gascon: Meals from a Gascon Chef" has made him a favourite among amateur chefs. As Jay Rayner wrote in The Observer, "My companion took one bite of his main course, then called over the waiter and booked a table for the following week. Which is all you need to know."