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, one of which was restaurant Le Marignac in Geneva where Franck worked as head chef for three years, achieving two Michelin stars, before setting up his own restaurant Le Cheval Blanc in his home-town, Evian.

After selling his restaurant, Franck 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.

The menu

Franck’s latest project, Augustine Kitchen, will showcase his passion for French cuisine, using produce from the Evian region. Fish will be brought in fresh from Lake Geneva when it can and the menu will feature dishes with traditional French influences, such as: 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, while desserts will involve a selection of sumptuous sweets, from Dark chocolate mousse with chocolate and caramel sauce to 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. 

The ingredients

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. 

The 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.

The wine

Behind the bar, the handpicked selection of wines will be displayed in open racks to give a typically French charm to the restaurant.


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63 Battersea Bridge Road,