For one night only David Moore’s “unfailingly impressive” Fitzrovia stalwart Pied à Terre will host a collaboration dinner designed by head chef Asimakis Chaniotis and Pascal Aussignac from Clerkenwell’s recently refurbished Club Gascon. Guests will enjoy an eleven course tasting menu and get the chance to meet both chefs throughout the evening.
Asimakis and Aussignac’s passion for French food has enabled them to dream up and execute a fascinating menu of dishes and delights. Plates range from Isle of Mull scallops with celeriac, yuzu, kale and Périgord truffle to crispy duck foie gras with cranberry pulp and gingerbread canelé. This special collaboration tasting menu is available on Wednesday 7 February for £105 per person. To book, call 020 7636 1178.
24 Hour Fermented Sourdough/Leek Fondue White rolls and homemade tarragon butter
Asimakis
Selection of canapés
Pascal
Eggs Kagiana/wild oregano/Feta cheese/Black olives
Asimakis
Isle of Mull Scallops/celeriac/yuzu/Kale/Périgord truffle
Asimakis
Crispy Duck foie gras/cranberry pulp/gingerbread canelé
Pascal
BBQ suckling pig/Smoked eel/King January cabbage
Asimakis
Dover Sole Goujonette/Cep pie/Black garlic
Pascal
Saddle of Venison/British pumpkin/Lavender brioche/Poivrade
Asimakis
Roquefort macaroon/Rancio jelly/Tipsy walnuts
Pascal
Foie Gras Turron/Passion Fruit/Cocoa Dust
Pascal
Citrus Cremeux/Hazelnut/Feuilletine/Meringue à la Française
Asimakis
