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| Chris Galvin BSc |
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| Chef Director Galvin's Restaurant Baker Street |
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| Galvin has worked in more than ten restaurants all over France (he cites the Oustaů de Baumaničre as one of his favorites, and we couldn't agree more) and draws his inspiration from the different kitchens he encountered along the way. Most ingredients are imported directly from France, so in the course of a meal you can have chicken from Bresse, mushrooms from the local market outside Calais, and sea bass from Montpellier, prepared with olive oil from Maussane-les-Alpilles and salt from the Camargue. Galvin and Conran work closely to determine what's on the menu. |
| The Conran |
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