Chef Pascal Aussignac hails from Toulouse in the South West of France, where foie gras, duck, fine charcuterie, cassoulet, good wines and Armagnac are the order of the day. He trained with French master Chefs like Gerard Vie, Alain Dutournier and Guy Savoy. His love of food and attention to detail have been delighting foodies & critics in London since 1998.

Pascal Aussignac's recipe book "Cuisinier Gascon" is now available at Club Gascon, Cellar Gascon and Comptoir Gascon as well as Le Cercle. Signed copies are also available.