Galvin La Chapelle (Spitalfields)

• Galvin la chapelle is a quintessential fine dining establishment in the city that focuses on well thought out dishes on an ever changing menu
• I came here for lunch with a group of 4
• The service was nothing but exquisite
• The waiters were knowledgeable
• So much so convincing enough to recommend and make all 4 of us order the same main not even on the menu braised lamb shoulder with an array of vegetables and sides
• Especially with ingredients you would never think of at home
• How to accompany dishes with others is an experience in itself
• Was very salty and heavy as a starter which didn't leave us with much appetite for the main course
• The service was slow and we were made to feel like we didn't belong
• I usually go for the tasting menu with matching wines can't go wrong
• My only complaint is that one waiter interrupted conversation a couple of times
• My favourite part of the meal was the Potage of broad beans and smoked duck
• The potage was velvety and delicious
• Almost chartreuse in colour with the brilliant gold of egg yolk resting atop
• Rich and complex flavours mingled beautifully with every bite
• The unique flavour of the grilled watermelon was subtle and outstanding all at once
• Polite and efficient and the food was like a party in my mouth
• Each course was well executed and it is plain for all to see why it has such a good return of clientele
• From the food to the sumptuous surroundings this is a place that really must be on your list of places to check out
• The set menu is also good value for £
• Me personally I see the Michelin Guide as one which is always top of its game and a very reliable source
• It's perhaps been a little old fashioned with its fondness for classic cooking and lack of joining social media
• Some restaurant are also too very classic in their approach
• Such as Galvin La Chapelle with its gourmet French cooking in a grade II listed former Victorian chapel
• Galvin La Chapelle is owned by the famous Galvin brothers
• An espresso martini is always my drink of choice before a meal and here it certainly didn't disappoint
• I was rather impressed with cocktail prices too
• One thing I can never resist is any form of foie gras on a menu
• So when I saw a starter of foie gras royale with port wine jelly and date puree up for grabs who could resist
• Eating something this rich and cloying with a spoon is not only pure gluttony
• In terms of flavour it was good and the date puree was particularly delicious
• Restaurants shouldn't forget that the Michelin inspector is giving this accolade to the whole restaurant meaning all the menus served need to be of a Michelin standard
• The set menu here was no different to what I could have eaten at one of the Galvin Brothers other (non Michelin) restaurants
• Rock chives and buttermilk cream was a perfectly nice enough dish
• One dish which really stood out on the menu was the braised pork cheeks
• The polenta was also wonderful and that jus was to die
• I was rather swooned over by the sound of Valrhona chocolate mousse with caramelised banana
• I'd expected too much from it thinking its simple descriptor meant for something arriving with a little more creativity
• Portion size was not great either
• Cheese course was also rather disappointing
• A small slice of Vacherin cheese (taken mostly up by its rind) with some thin wafers of bread and red berries
• The cheese had good flavour but was in fact served a little too cold and lacked any oozing goodness I'd hoped for after all isn't that the most attractive feature to this fine cheese
• I thought the cheese course could have perhaps been a little more generous with its selection too
• The inside decor of Galvin La Chapelle is utterly sumptuous
• Is that they have a Michelin star and people are coming here to experience something special
• Jeff and Chris Galvin are Essex boys made good
• La Chapelle was their third restaurant and opened in 2009
• The setting of La Chapelle is extremely impressive
• Head chef Eric Joliboi is French and he cut his teeth in the restaurants of Paris before taking over at the helm of La Chapelle
• It was a perfect little spot for conversation but not so that we were completely isolated from our waiters
• The texture of the foie gras was like a mousse light and creamy and went very well with slices of bread
• My sister went for the poached rabbit with spring greens
• We went for the pannacotta with mango and poached crassane pear &
• The mango jelly cubes were incredibly zingy enough to replace your morning coffee
• My sister said it went well with the pannacotta
• The quality was nowhere near as good as my last visit but that is to be expected from a deal
• Galvin la Chapelle is one of few restaurants truly worthy of my five chefs hats award
• There's no doubt about it that La Chapelle is a very special place
• The portion sizes were quite large and really rather generous
• Galvin la Chapelle is one of the most beautiful venues I've ever dined
• We chose a set menu with matching wines
• Everything tasted great especially the risotto with girolles and chicken and the lasagne of Dorset crab
• Galvin La Chapelle has always been a pretty solid choice when you are after some top quality traditional French cusine in The City
• Galvin La Chapelle is in the heart of London at the short walk from Liverpool Street Underground Station
• The ambiance was roomed with sophistication and delicacy
• What I felt that the hall was rather darker
• At Galvin La Chapelle the service was excellent as the staff was friendly and attentive to their patrons
• The excellent management is shown when the servers explain the menu and we requested them to take out garlic and gluten from our order because my wife is intolerant
• Just for us and that was highlight of the evening for me
• 75) was a full package of the experience accompanied with a good bottle of Malbec Argentino (£
• I found the whole meal to be in blanched perfection with the flavors which were heightening all of my taste buds
• I believe that Galvin La Chapelle pays homage to the seasonality of all the best ingredients
• Sourness and sweetness were what I enjoy in my whole meal
• At the 5th course I was already full
• The Lasagne was smooth and perked with the flavors of the beurre Nantais which was glossed with butter that has given a very fresh taste the crab Dorset
• Ham hock and the corn fed chicken was linked so beautifully in flavor that was applauding the texture of Foie gras when it is taste
• Sweet red onion marmalade was balancing the sweetness with the sparkling touch of acidity that was complimenting the fish worked a little like Chinese ho sin sauce
• Alsace bacon that was crispy and complimenting the moistness of the warm smoked eel with the gasping texture of parsley was a very well constructed dish
• The novelty of the dish was the grilled lemon that was giving it the acidity to balance the meal
• To my dish was a combination of the French and Moroccan cuisine
• The pigeon was cook to perfection
• Adding the chutney only was balancing the sweetness with the sparkling touch of sourness
• Very soft with a light pastry which I enjoyed along with the silky cream
• In between the concrete jungle where the money is made there's a old chapel that houses galvin la chapelle
• (About an hour of it was waiting to be served but it was busy
• Great to start the meal with or waiting for your companion
• A beautiful old building is built for the parish of Bishopsgate as part of a school for girls in 1890
• Galvin La chapelle was once an old school for girls
• Galvin La chapelle is a fine dining restaurant
• Everything is perfect in this restaurant
• We wanted to try a French restaurant and wanted to go for one of the best ones in London
• Each dish was visually very appealing and most of them were quite pleasing to the palate too
• Amazing service and it was overall a great experience visiting this historic building

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