Club Gascon "specialises in imaginative cuisine from the South West of France". Gascon opened 1998 and the club also has a restaurant two minutes away called Comptoir Gascon and also there is the Cellar Gascon. The Club that we were in has received numerous accolades including one Michelin star (since 2002), so we felt a bit special walking in.
For the whole evening, Laura and I chose one dish each from the menu. This was to make sure we both had everything on our menu and that we could share too. The pics above were of the Marmite and Soldiers and Poached egg with Truffle. These were two very rich and bold dishes. Foie Gras with Marmite- WOW. So this is an award winning dish back in 2012 and it was quite special The two mixed together and drenched over the bread was a winning combo. The foie gras can be quite much at ties but it worked well on this occasion.
The truffle on the crackling egg didn't work as well and was quite over powering. Visually it was a wonder. A poached egg on a nest of wheat was a clever idea. But once you cracked open the egg and mixed with the quinoa below it looked like bird poo at the bottom. The texture too made it seem like you were eating something close to that too. This was an example of bold flavours going a bit too far.
So the lamb was cooked well and came with mussels too. I would never usually put the two together, but a new kind of Surf and Turf and it was tasty. The asparagus sauce and samphire gave extra hints of freshness, making the dish feel herby and well seasoned.
The cod cheeks were seared and very meaty. I felt that they were slightly overcooked as it didn't flake away as easily as i would have hoped. The rest of the dish was extravagant and a delight to see. Aesthetically it was a pleasure, the taste didn't quite match up to the looks, but it was still a worthy meal for the night and three courses.
I wasn't too upset as the goats cheese from Southern France (Cabecou) was really tasty. Usually i do find goats cheese a bit too overpowering but this was smooth and creamy and worked really well with the piquillo pesto and red chilli jelly.
The three course meal at £35 per person with a welcome cocktail was well worth it. A really great experience, which was enhanced by the bold chef, Pascal Aussignac at Club Gascon. His mix of ingredients and confidence to try some outlandish combinations helps to give you a culinary adventure. You never really know what will happen next and what will come with it.
EXPECT the UNEXPECTED.