Good value humble French cooking
 |
| Dungarvan rock oysters |
It is hard to beat a classic French dinner in a bistro setting, there is something special for me about comforting humble French food, simple but yet packed with bold and big flavours and it is not easy to find a good place in London that can produce such quality at a decent price. But Galvin Cafe a Vin is definitely one of those restaurants. Located next to the 1 Michelin starred Galvin la Chapelle, It's excellent price fix menu sounded just too good to miss, at £16.50, you get two courses with a glass of wine. This kind of cost in a smart cosy setting is almost impossible in London, and not to mention that Cafe a Vin itself has a Michelin Bib Gourmand for its excellent cooking at great value.
 |
| fresh bread |
 |
| Rosette Lyon, cornichons & sourdough |
 |
| Saddleback pork escalope, sautè potatoes & pencil asparagus |
We ordered an extra oyster course on top of the price fixed menu, The Dungarvan rock oysters were very fresh and salty with a not overly creamy texture which was very pleasant. The Rosette Lyon and cornichons starter was indeed a summer treat, very simple with cured meat, mustard and salad put together but taste wise was just fabulous, the saltness and the oiliness of the sliced meat was cut through by the spicy sensation from the mustard then cooled off by the salad, what a great combination of classical flavours. Saddleback pork escalope was also very tender, well seasoned with a lovely meat jus, and those little pencil asparagus were finely grilled with a smoky aroma on the outside and a settled sweetness within. Galvin Cafe a Vin indeed proved to be an excellent restaurant for some humble French cuisine and the location with the al fresco sitting area make it a great City escape spot in the summer.
Food 3/5
Head chef:
Jack Boast
What I paid:
£23 pp
Average cost without drinks and services:
Lunch: £20 pp
Dinner: £35 pp
Spitalfields Arts Market, 35 Spital Square, London E1 6DY
http://www.galvinrestaurants.com/section/62/1/cafe-a-vin
No comments:
Post a Comment