All In London talks to Pascal Aussignac

Where do you source your ingredients?
South West of France or Great Britain. I always favour local markets or sustainable/organic farms.

Which are your favourite London restaurants?
The Delaunay and Dabbous.

What is your favourite food to experiment with?
A French Basque vinegar called xipister, very versatile – ab fab!

Can you name a food that you regard as a guilty pleasure?
French fries.

Is there an ingredient you hate using?
Weetabix.

What do you think restaurant trends will be for the year ahead?
Gastronomy has always had clear codes [for] atmosphere, service, staff… There is now a trend (St John and River Café were both precursors) where the codes of traditional dining are being simplified – I would call it the “raw dining experience”. I feel it will intensify in the coming months.

What has your most valuable experience as a chef been?
Since I started working as a chef, it has been a wonderful experience. There is no value when it comes to being able to share ideas with my team (I have been lucky enough to always been surrounded by great people) and to define new taste – lots of creativity!