PA MAGAZINE – DINING 09
Eating OUT…Eating IN…
This issue: French
Peter da Silva
Over the years French cuisine has become more refined in the capital.
More choice at both ends of the scale make French cuisine and wines more accessible.
French cuisine is by far one of the most loved and recognised in the world with a
combination of many dishes from the various regions in France.
Eating OUT French Style
Galvin at Windows Restaurant
High above London, 28 floors to be exact, sits one of London’s finest
restaurants – Galvin at Windows. Offering a modern French menu,
highlights include terrine of duck foie gras with toasted pain de
campagne to start, followed by whole Dover sole, clams, cockles &
sauce bouillabaisse. Desserts include a selection of chocolate fondant,
délice and white chocolate ice cream amongst others. Galvin at
Windows certainly lives up to all expectations. Perfect for both small
and large groups who are bound to be won over with the excellent food,
fine wine and stunning views of London.
Eating IN French Style
Galvin at Window’s Head Chef André Garrett
Marinated Salmon
Serves 4 people METHOD:-
320g skinned Scottish salmon Chill salmon and slice into thin slices and lay onto plate
(Buy best quality at fishmonger) Finely chop shallots and sweat and season in pan till they are soft (no colour)
2 large banana shallots Add Chardonnay vinegar and cook until halfway reduced
10 ml olive oil Add lemon juice and cook until reduced
25ml Chardonnay vinegar Add zest and lemon oil
150ml lemon oil Let it cool down and check if seasoning is correct
Juice of 2 lemons Brush dressing over salmon and enjoy with a herb salad and if possible caviar
Zest of 2 lemons
Salt and pepper
28th Floor, London Hilton on Park
Lane, 22 Park Lane, London W1K 1BE
www.galvinatwindows.com
020 7208 4078
FEB/MARCH 2009 PA MAGAZINE
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