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Lovers of all things Gallic and vinous (with the occasional bargain thrown in) should swing by Club Gascon's ‘annex' – a specialist bar offering 200 wines from southern France, with ‘small plates' to match. The menu is proudly regionalist, with a great line in charcuterie, artisan cheese and all manner of ‘piggy' and ‘ducky' delights: rillettes, pâtés and ‘vintage' Bayonne ham make superior nibbles, while heartier fare might take the form of Toulouse sausage with lentils, a famed foie gras and truffle burger or pine-smoked prawns with horseradish cream. The ‘express lunch’ menu remains a steal for a dish of the day such as cuttlefish à la bourguignonne, plus a starter, pud and a glass of wine. Other deals, including monthly wine dinners and oyster evenings, are also well worth considering. “Great for date nights”, says a fan.

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  1. Published :

    Feeding Franklin | Welcome to the greedy business of feeding Franklin :: Cellar Gascon: City | Feeding Franklin

    Despite getting slightly confused by the layout of West Smithfield (as usual) I had a really lovely evening in Cellar Gascon a few nights ago, and must recommend it to anyone in the area looking for a sophisticated tipple and Michelin quality snacks.


    Cellar Gascon is the wine-bar little-brother of Club Gascon, Pascal Aussingnac’s Michelin-starred SW-French restaurant next door. They have their fingers in various pies, having recently launched pop-up Duck’n’Roll (a fabulous addition to Street Feast) and also running Comptoir Gascon, Cigalon and Baranis...
    More from Feeding Franklin | Welcome to the greedy business of feeding Franklin »

Pascal Aussignac

Schooled in classical French cuisine chez Alain Dutournier and Guy Savoy, Pascal Aussignac has made his name in London with the food of his native Gascony. His highly original flagship Club Gascon opened in 1998, and its casual siblings Comptoir Gascon and Cellar Gascon have a loyal following too. In 2010, Aussignac launched Provençal restaurant Cigalon and adjoining Baranis. The chef’s artistic talents also extend to floristry: he does all the flowers at his restaurants.

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