Pied à Terre teams up with Club Gascon for 11 course one-off dinner

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 àla Française

Asimakis

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