dining room at Galvin Bistro de Luxe
Normalement, I make up my own mind and hate being a follower. But when Thomas Keller says he likes a place, I’m not ashamed to follow in his footsteps. Plus, I’m a francophile. Throw in the title of French Restaurant of the Year, and really, why did it take me so long to visit Galvin Bistro de Luxe?
Jon and I met friends at Galvin Bistro de Luxe last weekend, and when we arrived, the place was packed. And not with just anyone. No, packed with French speakers! While not a must-have for a bistro in London, it was a nice sign.
crab "lasagna" at Galvin Bistro de Luxe
Starters included some not-obviously French items like crab “lasagna.” It didn’t look the way you’d expect, but sure enough, there was firm, al dente pasta in there layered with a rich, seafood crab meat. Tasty.
entrecote with pommes anna
Honestly, I was shocked by how big the portion sizes are. The plat du jour, an entrecote (aka rib eye) served medium rare (at £18.50, one of the pricier menu items), included a generous slice of buttery pommes anna, buttery string beans, buttery bearnaise, and some totally token watercress. Butter really does make it better, no?
cheese tray at Galvin Bistro
Well, no self-respecting French Restaurant of the Year could fail to have a cheese tray full of interesting and delish cheeses, served with a dollop of generosity. I hogged a few slices of cheese from my friend’s cheese platter, and then moved onto my dessert: a blackberry souffle.
blackberry souffle at Galvin Bistro
I’d seen a couple of these souffles flying around the room, and it looked too good to resist. When it arrived, it was hot and airy, but after digging inside, I found the souffle so undercooked as to still constitute batter. And it was a bit too sugary. How disappointing. I wanted so much to love thee, blackberry souffle.
pear tarte tatin at Galvin Bistro
Cue the beautifully-crisped, buttery-crusted, caramelized pear tarte tatin. It was the crowning glory to a butter-filled wonder of a meal.
Galvin Bistro de Luxe is where you go for a long, convivial dinner. The restaurant really was a slice of Paris on an otherwise-charmless Baker Street.
For starters, mains, desserts and wine for all, our tab was £60 a person, including service. Not cheap, but good value for attentive service, a buzzy room, and large portions of tasty bistro classics. (And a steal compared to a trip on the Eurostar).
Galvin Bistro de Luxe, 66 Baker Street, W1U 7DJ, 0207 933 4007; closest tube station: Baker Street
Another one for the to-eat list!
I love the ‘rustic’ presentation of the cheese tray.
Oh what a shame about that blackberry souffle, it does sound fantastic when you say it! i too am astounded by the size of that main portion!
So glad you enjoyed the butter-filled wonder! Such a terrific place, isn’t it? Sorry about that soufflé, though.
I ate here ages ago, and though I liked it, haven’t been back since. I think I went for the Prix Fixe menu, so it wasn’t as expensive. Shame about the souffle!
is it the lighting or is the pear tart tatin slightly overcaramelized?
The crab lagsane does look good and £60 isn’t all too bad when you factor in you had cheese + wine as well. Def. on my to go list.
Su-Lin: It’s funny how the “to-eat” restaurant list expands daily, no?
Greasy Spoon: LOL. I was so focused on the cheeses that I didn’t notice the tray until you commented.
Helen: I was def surprised by the portion sizes, but I’m not complaining. And souffles are tricky, so I’m willing to try it again the next time I’m at Galvin Bistro.
Oliver: I agree – terrific describes my dinner there, and I’m looking forward to returning. In the meantime, I might visit the gym to “earn” my next visit.
Helen YLP: Amazing what a deal you can get at lunchtimes, though I definitely prefer eating at French bistros at night – their warmth and noise become perfect for lingering and catching up with friends.
gen.u.ine.ness: Well, I won’t vouch for my photography skills (esp. sans flash in the evening), so it’s possible the photo is totally misrepresenting what the tarte tatin looked like, but it’s rare that I’d call anything “over” caramelized. If someone created a creme brulee that was comprised entirely of that crispy burnt sugar layer (with a tiny bit of cream hanging off it), that’d be my dream dessert. Which is all to say that if the tarte tatin was too long in the oven, I wouldn’t be the one to notice or be unhappy.
I’ve always thought that the success of a good restaurant has as much to do with the general ‘ambience’, service, and sense of continuity, as the quality and taste of the food.
[...] love Galvin Bistro de Luxe in Marylebone for its convivial atmosphere, its professional service, and its bistro classics served at [...]
Simply:
One of the best restaurants in London.
Must go.
Yes, indeed.
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