Club Gascon (Le Bar): From duck doughnuts to award winning wine

Wit and ingenuity with ingredients from the land of the eternal confit duck
dover sole and crab with citrus
Daniel Hambury
Fay Maschler13 December 2017

Some chefs stay preternaturally young looking. My theory is that it’s the steam in the kitchen. Pascal Aussignac, son of Gascony, also possesses elfin charm. He nips between his main restaurant close to St( Bartholomew-the-Great church, Le Bar (formerly Cellar Gascon) next door, Comptoir Gascon on the other side of the old Smithfield meat market and Cigalon in Chancery Lane. I dare say his Fitbit is constantly vibrating. Restaurant-going in south-west France will not have readied you for his daring, wit and ingenuity with ingredients from the land of the eternal confit duck. The menu also salutes vegetable gardens, rivers and oceans, forests and pastures. Although taken to its heights in the main restaurant I prefer eating in the more casual surroundings of Le Bar. Frapas (French tapas) delivers items such as duck doughnuts with spicy sauce; cod roe plancha with white asparagus and truffle; lentil velouté & eel madeleine; frosted After Eight; along with cocktails and wines chosen with real discernment graciously served.

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