French Michelin Restaurant Galvin at Home Father’s Day

For something extra special, indulge in a Michelin-starred Galvin Experience at home this Father’s Day.

Designed by Chris and Jeff Galvin, our three-course menu is as follow:

Starters:

Cured salmon with crab, fennel & avocado cream

Salad of goat’s cheese, pink grapefruit, fennel, summer leaves with herbs (V)

Wine recommendation: Muscadet ‘Le Confluent’ 2018, Familie Liebeau, Loire, France £11.95/bottle

Mains:

Suprême of corn-fed chicken with fresh peas, shallot purée, girolles & smoked bacon

Soy glazed aubergine, pea shoots & coriander (V)

Wine recommendation: Vin de France ‘Le Sabounet’ NV, Roger Sabon, Rhône, France £10.50/bottle

Dessert:

Apple tarte Tatin, crème Normande

Please note dishes must be consumed within 48 hours.

Order available Thursday-Tuesday midnight for collection Friday 19th or Saturday 20th between 11-5pm at Galvin La Chapelle.

Allergens

Starter allergens – celery, milk, fish, crustaceans, mustard, alcohol

Main allergens – celery, milk, garlic, sulphur dioxide, alcohol

Dessert allergens – milk, cereals, alcohol

Wine recommendations

Stephen Nisbet, Head Sommelier at our Michelin-starred restaurant Galvin La Chapelle, recommends matching wines to complete the perfect home dining experience:

With the starter: Muscadet ‘Le Confluent’ 2018, Familie Liebeau, Loire, France £11.95/bottle

This is a lovely dish and most fresh crisp whites will do fine here, but finding something that goes really nicely takes a bit more thought. this is down to the oily richness of the seafood and the fullness of savoury flavour from the avocado / fennel garnish.

This wine has long been a favourite at La Chapelle as a great example of its regional style, and the ‘pitch perfect’ combination with Jeff’s signature starter of Crab Lasagne. Subtle but driving mineral acidity, gentle fruit and long cool finish will work very well with this complex and elegant dish.

With the main: Vin de France ‘Le Sabounet’ NV, Roger Sabon, Rhône, France £10.50/bottle

A full white wine will work just fine here and may even be preferable given the sweetness of the peas, but we thought a fine lightish red that’s packed with flavour would work better with the richness of the shallots, plus the lovely earthy mushrooms and smoky bacon.