Hailing originally from Toulouse in France, Pascal Aussignac was awarded "français of the year - best Chef" in 2007 in England.

With his business partner Vincent Labeyrie, he embarked 8 years ago on an experience that was to be a great success in London and for which he was awarded many times.

The young chef started with the opening of Club Gascon, a Michelin starred gastronomic restaurant from West Smithfield. Then, still with his associate, he launched Cellar Gascon, a wine bar closed to the first premises, and then the Comptoir Gascon, a bistro and pastry-deli. More recently, he launched Le Cercle, a very famous and classy place in Chelsea area.

Pascal Aussignac also worked in many Michelin starred restaurants in Paris and worldwide and his expertise as well as his creativity contributed to the fame of the places he worked for.

The thing you like in cooking?

The way a binded and motivated team can transcend meals.

The thing you repel in cooking?

Smelling or eating the rice pudding.

You are going to judge others' meals, sometimes with harshness. What about you? Do you tolerate criticisms?

during every sitting.

Have you ever taken part in a cooking competition as a competitor?

Yes, to get my exams.

Some advice for the candidates?

Relativizing the situation, having a good sense of humour in the recipe and thinking a lot before the show.

IF I WERE:

A meat piece

A horse steack.

A fish

A chipiron.

A spice

Pepper.

A kitchen utensil

A blender.

A culinary trend

Small portions.