Club Gascon is a Michelin-starred, contemporary French restaurant cooking imaginative plates of food inspired by the cuisine of southwest France.
We open Tuesday to Saturday evenings and are located just off of London’s historic Smithfield Market in Clerkenwell. We offer a seasonal tasting menu from chef-patron Pascal Aussignac.
Our newly refurbished wine bar and bistro 'Le Bar' is based just next door and opens every Tuesday to Friday from 4pm.
Our kitchen is led by Chef-patron Pascal Aussignac, and our cooking aims to showcase traditional Gascon flavours in a modern, innovative style.
Our wine list takes diners on a journey across southwest France featuring many well-producers and excellent vintages, alongside our pick of the region's best hidden talent.
Since opening in 1998, the restaurant has received numerous accolades including 3 AA rosettes and a Michelin star that was first awarded in 2002, and which has been retained every year since.
Chef Pascal Aussignac and business partner Vincent Labeyrie first met in Paris but soon moved to London, and in 1998 and opened Club Gascon restaurant.
The restaurant is housed within a former Lyon's Tea house, and retains many original features including the dramatic marble facades along one side of the dining room. Both the restuarant and adjacent wine bar underwent a major refurbishment in 2017.
Club Gascon pays homage to the traditional Gascony region of southwest France encompasing Bordeaux to the North, Bayonne to the West and Toulouse to the South. We were awarded a Michelin star in 2002 which we have retained every year since.
Following on from the success of Club Gascon restaurant we have been able to open our next door wine bar 'Le Bar' and also a bistro called ‘Comptoir Gascon’ on Charterhouse Street.
In 2010 we opened 'Cigalon' and 'Baranis' on Chancery Lane. Cigalon is a Provençal restaurant cooking simple, seasonal plates of food alongside fantastic wines from the region. Baranis is a French riviera inspired cocktail and indoor pétanque bar located downstairs.
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