This October, a new French bistro will add to the upcoming dining district of Battersea, London, courtesy of prominent chef, 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 has 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. Franck then sold up and moved to England, where he worked for Marco Pierre White at the Oak Room and Titanic restaurants as executive sous chef, followed by a position as head pastry chef at Kensington Place before moving to Mon Plaisir in 2003.
Augustine Kitchen will be a 60-cover restaurant with an intimate family feel. Franck has hand-picked his producers to ensure a high quality produce and wine offering, 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 space will be lit with candles to give the room a warm and inviting atmosphere, and the artwork will depict images of Franck’s grandmother’s recipes, as well as old black-and-white photographs of his family.