Meet Pascal. Head Chef at The Gazette Balham

Warning : This article is not suitable for vegetarians.

Pascal's signature dish is the four way pork.  It's made with suckling pig and it's a dish he perfected as Head Chef, whilst overseeing 50 other chefs, at Bleeding Heart in the City of London.  At The Gazette, he gets through 4 pigs a week but at Bleeding Heart it was more like 10-15 in a week. Yesterday at The Balham Food Festival, he got through 10 and, by 4pm, he had completely sold out.  

Pascal Even hails from Brittany, France, from a poor family where food was basic and ordinary and he has no recollection of his mother ever cooking. In spite of this, he chose to train as a chef for three years and learnt the basics of cooking.  But his real training began at the two star Michelin Restaurant, Le Grand Vefour in Paris, where he began as a Comis.  He graduated up to Michel Rostang spending two years in his Parisian restaurant, and a further four as Sous Chef at Michel's eponomous Restaurant at the Malliouhana Hotel on the Caribbean island of Anguilla.  Naturally local produce, like snapper was used to produce the dishes, but always with French cooking techniques,  

Pascal returned to Michel Rostang in Paris as Head Chef before Rostang sent him over to London, this time, to The Meridian Hotel Piccadilly.  By now Pascal was a well established and talented Chef and together with Rostang, launched the famous Terrace Restaurant at the Meridien.  In those early days, it began as a Pilot project but it's success saw the top 10 Meridien Hotels adopt the formula.  Pascal was rewarded with yet more responsibility and took on the Banqueting Suit too and charge of 30 chefs.

In all, he stayed five years at The Meridien but after time he began to miss the kitchen.  "I'm not a paperwork man.  I needed to cook!".  An opening came up at Bleeding Heart which allowed him to be more hands on, both in the Kitchen and oversee all the Restaurants in the Group.

Fast forward another four years and we see Pascal, along with his business partner begin his own venture.  He opens Gazette in Battersea and one year later, Gazette was established in Balham. After reading this, you'll not be surprised to hear that he's looking to open a third but no location has been fixed yet apart from, it will be in South London.

Pascal is pleased that The Gazette is doing really well.  "We've had a fantastic response.  People love it here." He says. "It's traditional French.  Not formal, a place where you can be comfortable around food.  People know you can come here for a coffee or a steak, or even get an omelette at 11 o clock at night".

During the Balham Food Festival fortnight, he's devised a special menu for £18, for a 3 course meal.  The main being Roasted cockerel stuffed with foie gras, croutons and mash potato.  He's also running 'Les Pe**** Chef Cookery School' where young children can learn to cook their first souffle!  Next session is Tuesday 19 July at 4pm. Call 020 2883 1232 for bookings.