Galvin Bistro de Luxe 8th Birthday

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We arrived at Galvin Bistrot de Luxe for their 8th Birthday celebrations and received a warm welcome from Sarah (reception team). Also, Naomi (reservations manager) had kindly organised with Kevin (Kevin Trew, Head Chef) a special gluten-free birthday menu which he designed especially for Jason given his new dietary requirements.

Loved the relaxed, brasserie atmosphere of this Galvin branch.

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Amuse-bouche of pork sausage rolls and chickpea & herb squares arrived whilst we looked at the menus. Augustino (Deputy Maitre d’) realised Jason would not be able to eat these and quickly arranged for some gluten-free toasted seeded bread with olive oil to be brought over.

Amuse-bouche of pork sausage rolls and chickpea & herb squares

Amuse-bouche of pork sausage rolls and chickpea & herb squares

I went for the special birthday menu, starting off with veloute of Potimarron squash soup accentuated with chestnuts and ceps. This was perfect transitional food easing you gently from the end of summer towards autumn, warming and delicious.

Veloute of Potimarron squash soup accentuated with chestnuts and ceps

Veloute of Potimarron squash soup accentuated with chestnuts and ceps

Jason got a starter of Tomato Gazpacho with olive oil and balsamic vinegar decorative drizzles. It had a wonderful, intense flavour of tomato. A great start to the meal. I enjoyed the cheese puff-pastry straws that had come with Jason’s gazpacho, as he was not able to eat these; they were a lovely extra touch though.

Tomato Gazpacho with cheese pastry straws

Tomato Gazpacho with cheese pastry straws

Next up was lasagne of Dorset crab, rich with beurre Nantais. It was fabulous, although I shudder to think how many calories the sauce contained. Luckily, Galvin don’t go in for any of that ridiculous calorie counting on their menus enabling me to enjoy my crab in blissful ignorance. I mopped up every last bit of the sauce with bread, as they encourage you to do in France where the sauce is considered to be the best part.

Lasagne of Dorset crab with beurre Nantais

Lasagne of Dorset crab with beurre Nantais

Jason was served smoked salmon with gluten-free bread, which had smoky and citrusy flavours and created nice memories of enjoying a light summery meal outdoors.

Smoked salmon with gluten-free bread

Smoked salmon with gluten-free bread

Unfortunately, by the time I got to the main course I was flagging slightly from all the rich food and couldn’t really appreciate the pithivier of pigeon which was just too heavy for me at this point. We also had lovely service from Augustino who was very concerned over how little of my pigeon I had eaten. I reassured him that the pigeon was faultless, I had just misjudged how much food I could cope with. I liked that he wasn’t afraid to initiate what could have been a difficult conversation about the food.

Pithivier of pigeon, carrots Vichy and Hermitage jus

Pithivier of pigeon, carrots Vichy and Hermitage jus

Jason’s main course was guinea fowl with new potatoes, girolle mushrooms and shallots on a bed of spinach. These were great flavour combinations, with the girolle mushrooms’ mild peppery notes, sweet shallots and the irony spinach complementing the light gaminess of the tender and delicate guinea fowl breast fillet.

Guinea fowl with new potatoes, girolle mushrooms and shallots on a bed of spinach

Guinea fowl with new potatoes, girolle mushrooms and shallots on a bed of spinach

However, luckily at this point my separate dessert stomach kicked in and I was able to enjoy the refreshing nougat parfait with autumn berries that was the perfect balance of berries, crunch and cream.

Nougat parfait with autumn berries

Nougat parfait with autumn berries

Jason tucked into a beautifully light and airy blueberry soufflé which was served with a fragrant vanilla sorbet. It was the highlight of his meal.

Blueberry soufflé and vanilla sorbet with raspberries

Blueberry soufflé and vanilla sorbet with raspberries

Jason was impressed with the trouble Kevin and his team had taken over creating and preparing a special gluten-free birthday menu for him. Thank you to Augustino, Sarah and Bogdan for pleasant and attentive service through the evening.
We loved the experience at this Galvin, right down the touch of giving us little madelines to take away at the end; it’s like finding the best French bistro only better because it’s in our hometown!

We will be going back soon.

http://www.galvinrestaurants.com/section.php/4/1/galvin-bistrot-de-luxe

<a title=”Read Square Meal’s review of Galvin Bistrot de Luxe” target=”_top” href=”http://www.squaremeal.co.uk/restaurants/london/view/83425/Galvin_Bistrot_De_Luxe?utm_source=Blog&amp;utm_medium=Blog&amp;utm_campaign=Link”><img width=”230″ height=”125″ src=”http://www.squaremeal.co.uk/restaurants/83425/get-blog-review/image/large.png&#8221; alt=”Square Meal” /></a>

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About goantolondon

International food and travel blog by London based British Goan duo: Jason and Chiara Pinto. Twitter: @goantolondon @jasonpinto100 @chiarapinto About Goa: Goa is a small state on the western coast of India. Though the smallest Indian state, Goa has played an influential role in Indian history. Goa was one of the major trade centers in India, thus it had always been attracting the influential dynasties, seafarers, merchants, traders, monks and missionaries since its earliest known history. Throughout its history Goa has undergone continual transformation, leaving an indelible impression on various aspects of its cultural and socio-economic development. History of Goa: The East-West symbiosis of Goa makes it different from other parts of India, more than the historical and social niche. The history of Goa is a sweet and sour story of colonial heritage, oppressive rulers, a glorious culture, and uneventful immediate past. As a land with the identity of its own, Goa was brought into focus when it was liberated of Portugal from its oppressive rule of around 450 hundred years in 1961. Goa was captured and annexed to the Portuguese in 1510 following the urges of trade and demand of spices and also cottons and indigo. But, Goa has a history that starts much before Portugal even thought of Goa being where it is. Goa was coveted and ruled by a great number of Indian kingdoms and dynasties from the 4th century onwards. The first kingdom to rule Goa and Konkan were Bhojas, who were the feudatories of Ashoka in 4th and 5th centuries AD. The city of Chandrapur (present Chandor) was founded by Prince Chandraditya, son of Chalukya King Pulakesin from 566 to 597 A.D. after this, Goa was ruled consecutively by Silahara Dynasty, Kadamba Danasty, and finally Hoysalas from 1022 to 1342 A.D. From the 14th century onwards, Goa became a great trading center on the west coast, especially in the vast trade of horses imported from the Middle East. This was the time for bigger empires to move in and Vijayanagar Empire conquered it in 1344. But there empire was not going to last too long and in 1347, Bahmani Sultans defeated Vijayanagara forces in 1347 and controlled Goa. Afterwards, it was a time of great prosperity and peace for Gpa, especially during the rules of Yusuf Adil Shah and Ismail Adil Shah. They created beautiful houses, fortified Goa, and encouraged local craftsmen. Their liberal and progressive rule was not going to last too long and situation changed in 1510 A.D. Goa for all purposes was not on the Portuguese Radar even after a long time of their presence in India. When the Portuguese nobleman Alfonso de Albuquerque and his cousin Francisco de Albuquerque were sent with a powerful fleet in 1503 on the orders of King Dom Manuel I, the purpose was to defend the cargoes of spices, mostly pepper, against Arab Muslim raiders. The center of spice trade was Calicut at that time and Portuguese had built forts in Cochin and Cannanore. It was in 1506-08 that an opportunistic pirate, Timoja, persuaded Albuquerque to attack Goa and acquire a better land base. This made Goa, Portugal's first real territorial acquisition in Asia. After a brief period of recapturing by the Muslims, Goa Albuquerque finally captured Goa in 1510. The inquisition of Goa in 1540 reversed the previous liberal policy of Albuquerque and imposed strict censorship of literature and new laws to forbade non-Christians from professions. Forced conversions took place continuously, censorship was established on literature, the temples were destroyed, and non-Christian priests, holy men, and teachers were evicted. This led to continuous fleeing of Hindus from Goa to other parts of India. It is not that the relationship with Portugal brought only destruction for the Goans. Portuguese also built great churches like the church of St. Cajetan and Bom Jesus basilica in Old Goa, which is a pilgrimage site for the Christians from around the world. But it is also true that pre-1961; Goa was a highly impoverished region very backward and primitive. It is after the liberation that Goa of today has emerged and it has surprised even the locals many of whom had left their homeland before its liberation. Portugal and India are today friends and Goa continues to be a fascinating blend of Latin and Oriental. Information sourced from: http://www.royalorienttrain.com/goa/goa-history.html
This entry was posted in Bistro de Luxe, FODMAP, FODMAP diet, French, Galvin, Gluten-Free, london, Square Meal - blogger reviews and tagged , , , , , , , , . Bookmark the permalink.

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