Franck Raymond to open Augustine Kitchen this October

This October, the upcoming dining district of Battersea will see a delightful new French bistro arrive courtesy of Franck Raymond. Augustine Kitchen, named after Franck’s grandmother will serve up French-style tapas and some more classic dishes, with a focus on produce from the Evian region where Franck was born.

Formerly head chef at London institution Mon Plaisir in Covent Garden, Franck Raymond has had a passion for French food throughout his life, having worked at a number of well known French restaurants during his career. He worked in Geneva as Head Chef at Le Marignac for three years achieving two Michelin stars, before setting up his own restaurant Le Cheval Blanc in Evian. He then sold up and moved to England where he worked for Marco Pierre White at the Oak Room and Titanic as Executive Sous Chef, followed by a position as Head Pastry Chef at Kensington Place before moving to Mon Plaisir in 2003.

In his latest venture, Franck will showcase truly authentic French dishes using produce from the Evian region. Some of the fish will be brought in fresh from Lake Geneva, depending on availability. Menu highlights include: Cassolette of snails with garlic and parsley butter; French onion soup glazed with bleu de termignon and Reblochon and green apple fritters. Mains will include: 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 will 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. Highlights from the tapas menu, available in the bar, will include: black pudding and apple tartelette; duck rillettes and Reblochon and bacon gougères.

Augustine Kitchen will be a 60 cover restaurant and will have an intimate family-feel with a focus on good quality produce and wine. Franck has hand-picked his producers to ensure the very best quality, including charcuterie from Monsieur Colliard and fish from Monsieur Mouchet Anyhy sur Leman, a fourth generation fisherman.

Based on Franck’s own design, the restaurant will be simple and elegant, with rustic oak tables in the main restaurant area and mismatched, reclaimed wooden and marble tables in the bar area. Behind the bar, the handpicked selection of wines will be displayed in open racks to give a typically French charm to the restaurant. The bar will serve French-style tapas while more classical French cuisine will be available in the restaurant. The space will be lit with candles to give the room a warm and inviting atmosphere and carrying on the family theme, the artwork will depict images of Franck’s grandmother’s recipes, as well as old black and white photographs of his family.

63 Battersea Bridge Road, Battersea, SW11 3AU
Website: augustine-kitchen.co.uk