DS Urban Store at Westfield London

By Adam Tuesday 13th Dec, 2016

DS Automobiles launched its latest retail space at Westfield London last week. Consisting of five main areas the DS Store is the first of its type and represents the brand’s vision for the future.

The DS Exhibition area is the main room where you will find a DS vehicle permanently on display. The Boutique area offers a large selection of merchandise such as mini DS models, DS scented candles, books, clothing and small leather goods. You can configure your own virtual DS in the Lounge area and have a summary sent to you by e-mail, while the Bijouterie room is where you can place your order should you wish to. The most exciting section of the store is the DS Virtual Vision area, where a DS vehicle of your choice can be experienced with the help of the latest generation VR head set. The experience is interactive and engaging, particularly as you will ultimately find yourself in the Place de la Concorde in Paris, standing next to your DS.

To help with the launch newly appointed UK brand ambassador for DS, Michelin starred chef Pascal Aussignac, was also to hand. Born in the Toulouse region of South West France, Pascal’s creations are innovative takes on traditional dishes from his homeland of Gascony. A penchant for versatility and attention to detail is what makes Aussignac’s cuisine stand out, and a perfect match for the DS brand.

If you want a taste of Pascal’s cuisine you can try to cook your own DS inspired Christmas canapes following the chef’s bespoke recipe:

 DS inspired Cured Tuna Canape by Pascal Aussignac

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Perfect appetizer for your Christmas Party

Serves 4 people

For the base:

  • 1 litter of water
  • 10g salt
  • 50g tapioca pearls
  • 1 sachet saffron

Method:

Boil the water, add tapioca pearls and overcook it for 30 minutes, stirring and adding saffron. When ambient, lay it in parchment paper and roll out. Ensure that the base looks like a piece of paper – thin, without any breaks or wholes. Let it parch for a few days in a dry place. When completely dried, break into pieces (4cm*4cm roughly) and fry them for a few seconds until it pops.

For the top:

  • 200g tuna loin
  • 50g bottarga
  • 1 lime
  • A micro plane

Method:

Cut tuna into 2cm*2cm cubes and place it on the base. Use micro plane to grate with bottarga and lime skin.”

Note: it takes a couple of days to prepare the base, but if there is no time, it can be replaced with some crackers/toasts. However, Pascal recommends doing it from the scratch.

For the next 18 months DS Urban can be found in Westfield’s North atrium, Ariel Way, Shepherd’s Bush, London W12 7GF.