Pascal Aussignac, who launched the restaurant in 1998, has updated the menu during the site’s two month closure before it reopens on 17 October.
The new a la carte menu is designed to reflect the past, present and future of Club Gascon with updated takes on Aussignac’s classic French cuisine, and dishes using current seasonal products.
The ‘Garden’ section will feature vegetarian, vegan and gluten-free dishes, which Aussignac believes will become a greater focus in restaurants over the next few years.
Almost half of UK adults have already reduced the amount of meat in their diet or are willing to do so, according to a YouGov study of 1,700 people earlier this year.
During its closure Club Gascon ran a short pop-up in one of London’s oldest churches offering a dedicated vegetarian menu, with dishes including beetroot, dashi and seaweed tartare; and squash with fig oil and courgette flower.“After 19 years of trade, and 16 years holding our Michelin Star, the improvements we’ve made will help us to raise the restaurant to another level and provide a new experience for our diners,” says Aussignac.“It’s been an important time for me and our team to hone in on what I want to cook and what type of service we wanted to deliver to our guests.”
Club Gascon’s revamp has also extended the kitchen, opened up the basement and modernised the dining room.
Diners will also be able to order five and seven course ‘chef’s signature’ menus, which will change daily, and two, three and five course lunches.
The site is part of Aussignac and his business partner Vincent Labeyrie’s restaurant portfolio, which also includes Duck’N Roll in Leeds, and London’s Comptoir Gascon and Chip & Fish.