Galvin La Chapelle

Having retained its Michelin star since 2011 under the esteemed patronage of the eponymous Galvin brothers, it’s impossible not to visit Galvin La Chapelle with a few preconceived expectations. This east London institution is well established for its timeless French cooking, delivered with the sort of service that gives one the feeling they can walk on water. It’s a product that La Chapelle’s clientele has come to expect and, with the exception of a few seasonally-changing dishes and a new head chef in the kitchen (Arturo Granato), we can see why it hasn’t changed its winning formula much during the 13 years it’s been open. 

Part of its magic is the staff’s subtle astuteness. We'd barely tucked our seats underneath the impossibly white tablecloth before a suit-clad waiter wheeled his way over with the Champagne trolley. It’s at this point, fizz in hand, where there is a subtle pause in the evening, presumably to allow guests to sit back and take in their surroundings. Marble columns formulate humungous curving arches at one end of the room while a towering ceiling punctuated with wooden beams contribute to the space’s sense of vastness.  

This feeling of contentment is somewhat sullied when presented with the prices. Three courses alone set you back around £90 each, before drinks, although they are three very good courses and, presumably, what most of its guests would expect to – nay, be happy to – pay here. We started with a classic Galvin dish - lasagne of Dorset crab and scallop immersed in a butter sauce – which was soft and rich, if a little egg custard-like. A £50 wild garlic risotto with fresh lobster and salty, fatty pieces of lardo was butter-rich and one of the best risottos we’d ever eaten. To finish, an immensely satisfying slice of tarte tatin baked to a deeply-caramelised shade of bronze and served with a quenelle of crème fraiche hit every note it needed to.  

Simple, well-executed dishes, conscientious service and luxury everywhere you turn are all part of the package at Galvin La Chapelle. It continues to do what it does best, and we don't blame it for not straying far from its well-trodden path. 

Magnificent arched windows, soaring stone ceilings and sophisticated decor provide a beautiful backdrop in which to indulge in Michelin-starred dining at Galvin La Chapelle. Like all Galvin outposts, La Chapelle provides high-quality cuisine designed by brothers Chris, Jeff and David Galvin alongside luxurious surroundings and warm and hospitable staff, making it a popular choice for celebrating special occasions.

Galvin La Chapelle majors in modern French cuisine crafted from produce sourced fresh every day from Covent Garden Market. Seasonality is of huge importance to the Galvin family, so expect ever-changing dishes on their range of menus, which include vegetarian, vegan, tasting and special menus for high days and holidays, such as Valentine’s and Father’s Day.

As you’d expect from a Michelin-starred French restaurant, the food here is exquisitely presented. Diners wax lyrical about the beautiful presentation of each dish before going on to praise the taste and textures. Wonderful combinations come together in starters like Dorset crab lasagne with beurre Nantais and pea shoots, and velouté of Ironbark pumpkin served with seared foie gras, Lyonnaise onion and bacon crumb.

Mains take the form of dishes such as grilled Cornish red mullet with cuttlefish, orange-braised fennel, pine nut purée and sauce vierge, or roast loin of Icelandic cod accompanied by crushed Charlotte potatoes, cauliflower and a warm raisin dressing, while desserts could be anything from blackberry soufflé and milk ice cream to mandarin parfait made with hazelnut, cocoa nib crumb and Valrhona chocolate ganache.

The set Menu du Chef offers excellent value when you consider Galvin La Chapelle’s Michelin Star credentials, though if you’re really looking to push the boat out, you ought to consider the Menu Gourmand – a seven-course tasting menu with optional wine pairing that can be enjoyed in the main dining room or on the private dining mezzanine for that extra special experience.