Great food within a Chapelle
Is in the heart of London, a short walk from Liverpool Street Underground Station. Established on the grandeur of girls’ chapel school and tucked in between the cathedral to the mammon of the city. A French Gourmet restaurant (third in line) started by two brothers. Chris and Jeff La Chapelle, who have won many laurels for the quality of the food and services.Ambiance
The ambience was roomed with sophistication and delicacy. But what I felt that the hall was rather darker; if it were more brighten this way the creamy interior will complement the mahogany theme.
Service
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. We requested them to take out garlic and gluten from our order because my wife is intolerant. So the chef took it upon himself to redo his menu. Just for us and that was the highlight of the evening for me.Food
We ordered a seven Course menu set by the chef for this evening. I felt that the price (£75) was a full package of the experience accompanied by a good bottle of Argentinian Malbec (£35). I found the whole meal to be in blanched perfection. The flavours which were heightening all of my taste buds. I believe that Galvin La Chapelle pays homage to the seasonality of all the best ingredients. The impeccable balance between sweetness and saltiness, sourness and sweetness were what I enjoy in my whole meal. A tasteful menu which looked rather small, but at the 5th course I was already full.Lasagne
The Lasagne was smooth and perked with the flavours 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
Ham hock and the corn-fed chicken was linked so beautifully in flavour 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. If that wasn’t enough, the truffle sauces opened up the softness of the fish, providing just the needed saltiness that could be felt at the tip of your tongue. I felt that the cliché to my dish was a combination of the French and Moroccan cuisine. The pigeon was cooked to perfection, the moistness of meat and the spicy bitter taste of couscous.Cheese
For the cheese course, the Fourme d’Ambert was quite astounding, adding the chutney only was balancing the sweetness with the sparkling touch of sourness. Strangely, the cheese wasn’t overly as high as expected, the inclusion of nicely piled up creamy and fruity texture flattering to the pinch of sour flavour by the pear.Apple tarte Tatin
The apple tarte Tatin with crème fraîche was nothing fancy but totally delivered in flavours, very soft with a light pastry which I enjoyed along with the silky cream.Food Rating:
I will rate 3 out of 5 on my par.What I paid:
Seven Course meal for two people with two glasses of Champaign and a bottle of wine was (£245).Overall
: I found the experience of Galvin La Chapelle interesting; the French traditional food was what the restaurant is famous for offering. The ambience and the setting of the environment were very much decent, and the service was marvellous. I felt that all of these factors were accompanying the perfect French deal you could have in London.“As high as cathedral ceiling, Galvin La Chapelle have excellence in delivering a nice meal and experience”
