"Galvin La Chapelle is in the heart of London at the 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 ambiance 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 and 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 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 with a good bottle of Malbec Argentino £35). 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. 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. 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. 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 cook to perfection, the moistness of meat and the spicy bitter taste of cous cous. 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 flavor by the pear. The apple tarte Tatin with crème fraîche was nothing fancy but totally delivered in flavors, very soft with a light pastry which I enjoyed along with the silky cream."
