Battersea is getting a new French bistro next week from Franck Raymond who has named the new Augustine Kitchen after his grandmother. Expect French-style tapas together with more classic fare, focussing on produce from France’s Evian region where Raymond was born.
Formerly head chef at Covent Garden’s Mon Plaisir, Raymond worked in Geneva as Head Chef at Le Marignac for three years and gaining two Michelin stars in the process, before setting up his own restaurant, Le Cheval Blanc in Evian. On moving to England, he worked for Marco Pierre White at the Oak Room and Titanic as Executive Sous Chef and as Head Pastry Chef at Kensington Place.
Augustine Kitchen will be a 60 cover restaurant with an intimate family feel. Raymond has hand-picked his producers to ensure the very best quality: charcuterie from Monsieur Colliard and fish from fourth generation fisherman, Monsieur Mouchet Anyhy sur Leman. The tapas menu available in the bar will feature Black pudding and apple tartelette, Duck rillettes and Reblochon and bacon gougères.
Menu highlights include starters of Cassolette of snails with garlic and parsley butter, French onion soup glazed with bleu de termignon and Reblochon and green apple fritters while mains feature Fillet of sea bream bouillabaisse, Slow cooked pork shank with flageolets and sage jus and Roast duck magret with spicy poached pear and timut pepper sauce. Desserts include Dark chocolate mousse with chocolate and caramel sauce and passion fruit sorbet, Coconut floating island with lime and Vanilla custard and rice pudding, pink pralines and pistachio.
Based on Franck’s own design, the main restaurant will have rustic oak tables with mismatched, reclaimed wooden and marble tables in the bar area. The space will be lit with candles for a warm and inviting atmosphere and artwork will depict images of Franck’s grandmother’s recipes plus old black and white photographs of his family.