Michael Gray appointed Head Chef

Michael Gray, the former sous chef of Pascal Aussignac’s one-Michelin-starred Club Gascon, has been promoted as head chef of Le Cercle, French lounge and restaurant located in Chelsea.

Gray brings more than 10 years background in renowned kitchen such as Altitude restaurant of The Shangri-la Hotel in Sydney or Le Caprice in London before joining as sous chef at Club Gascon, in West Smithfield.

“Working with Pascal Aussignac has been great so when he offered me the head chef position I accepted straight away as I had heard many good things about the restaurant.” he said before adding “Le Cercle’s reputation is famous as a French gourmet destination that provides a unique and memorable guest experience in Chelsea. I feel privileged to be a part of this team.”

Under Gray’s aegis, Le Cercle will continue to promote refined French cuisine bringing his creativity and knowledge to the team already in place. He marks his arrival with the design of an exciting new section in the A la carte menu dedicated to beef called “Beef Club”

“Beef Club” is composed of a selection of quality beef courses, sourced from Bannockburn Farm in Scotland, to suit all Chelsea carnivores of London that will be cooked to every guest’s taste.

The highlights of the section include:
Tartare - Hand chopped. Classic, Seasoned or Seared (£14.50) Burger - Spicy Basque (£15.50)
Onglet - Choron (£18.50)
Sirloin - Signature (£19.50)
Rib eye - Béarnaise (£21.50)
All dishes are accompanied of green leaves and homemade French fries.

The new A la Carte, tasting and Valentine’s menus are all available on Le Cercle’s website (www.lecercle.co.uk).