London based Michelin Starred chef Pascal Aussignac wants to export his British fish and chip concept Chip + Fish to his homeland of France, MCA has learnt.
The chef-patron of Club Gascon near Smithfield Market said the British favourite had never been successfully brought to France, and that he and his business partner Vincent Labeyrie planned to exploit this gap by bringing a more refined version to the French market.
He was speaking as his street food venture Duck N’ Roll launched its third site in Camden - and he did not rule out further expanding the brand once its identity had been fully realised in its new home, which he said was its most secure yet.
Aussignac also said his flagship restaurant Club Gascon and next-door wine bar Cellar Gascon would be undergoing a major refurbishment, including joining up the basement kitchens, which would enable him to push for a second Michelin Star.
The Smithfield restaurant, which serves cuisine from the South West France region of Gascony, has held a Michelin Star for 15 years.
Aussignac is also interested in expanding into Asia with a small plates version of his French cuisine, which is rich in foie gras, charcuterie and Armagnac, either in Singapore or Hong Kong.
The Toulouse borne chef said he initially attempted to refine and improve fish and chips when he debuted Chip + Fish at Westfield Stratford City - but soon realised it was better to serve it as British people preferred with chunky, floury chips and Heinz ketchup.
His interest in street food began at the same site in Westfield with Croque Gascon, his regional French fast food concept, but he switched to fish and chips after visitors to the shopping centres did not take to his duck burgers, Toulouse sausage hotdogs and cassoulet.
This time round he is confident Duck N’ Roll will be a success following the explosion of interest in regional and street food, though he recognises there is also a lot more competition.
The Camden opening follows sites at Street Feast’s Dinerama and Trinity Kitchen Leeds, which take inspiration from Aussignac’s native Gascony as well as incorporating Asian flavours.
“Duck links together all of Gascony and South West France – it’s everywhere”, he said. “We started Club Gascon as the first French restaurant to serve just ‘small plates’ and, for me, Duck ‘n Roll is a natural progression – to take duck, to take the smaller plates concept and to present this beautiful ingredient in a more interesting way and to a wider audience.”
