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Club Gascon chefs plan new London restaurant

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Club Gascon chefs plan new London restaurant
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Michelin-starred chefs Pascal Aussignac and Vincent Labeyrie have agreed a deal to open a new restaurant venture at Westfield London, the £1.6b retail development which opens in White City in October, Caterersearch can reveal.

The pair, who have retained a Michelin star at their Smithfield restaurant Club Gascon since 2002, will open a new venture called Croque Gascon within the Eat Gallery, the upmarket eating court on the first floor at Westfield. The predicted set-up investment will be between £200,000 and £300,000.

Speaking exclusively to Caterersearch, Aussignac said Croque Gascon would continue to showcase the food of his home region of south-west France. “It will be our version of ‘fast food’,” he said. “Everything on the menu will be delivered in minutes and be a twist on our work at Comptoir (their bistro) and Cellar Gascon (bar).”

Aussignac admitted it was a risk to present French food in this way, but insisted he and Layberie – double Catey winners – were excited by the challenge. “We wanted to expand and challenge ourselves to do something that would take account of the current economic situation rather than just open another conventional restaurant or bistro again,” he said.

Food pricing at Croque Gascon, which will feature a 40 sq m open kitchen, is expected to between £5 and £11 per dish. The menu will list a total of around 12 dishes, including a duck burger with an option of pan-fried foie gras and cassoulet.

Westfield, which will encompass 270 retail outlets and more than 40 restaurants, is understood to be in negotiations with a number of other leading London chef-restaurateurs about opening in the Eat Gallery.

Leading London chefs feel the financial chill >>

Pascal Aussignac and Vincent Labeyrie: Restaurateurs’ profile >>

One-Michelin-star restaurants in London >>

Westfield dining outlets up for grabs >>

High-street restaurants to undergo change >>

UK diners care more about locally sourced than organic food >>

By Joanna Wood

E-mail your comments to Chris Druce here.


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