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Michelin-Starred Lunch For Haute Cuisine Lovers At La Chapelle
May 23, 2017
There are hardly any industry awards that the Galvin Brothers have not won in their many years of dazzling the London dining scene.
From being named AA Restaurant of the Year London to winning a Michelin star at La Chapelle, they have maintained a consistently high standard over the years. One of the best ways to sample their magnificent, modern French cuisine is their Sunday lunch prix fixe menu. Although portions tended to be on the small side, at £34.50 for three courses with a choice of four for each course, this is one of the best value Michelin-starred meals you will find in London.
La Chapelle is situated in the stunning Grade II listed building of St. Botolph’s Hall, which was completed in 1890. The original ceiling woodwork and the granite pillars have remained, and the cathedral-style interior is a fitting arena for the top-quality French food that is served.
We started off with a bright red Cumbrian beef tartare, with liberal doses of chives and an invigorating rocket emulsion, which was filled with the taste of Spring along with a more robust character from the Parmesan shavings.
The ruby beetroot was delightfully earthy and had a welcoming bite. It was baked in a wood-burning oven. The taste was well matched with goat curd and raspberry dressing; although for both starters the portion size was more of the amuse bouche variety rather than a starter portion.
We continued in the same vein for the main courses. The hand-made linguine was a two-bite dish but did have some pronounced, rich tastes from the St Georges’ mushrooms and nettles. More substantial was the roast Lake District rump of beef with Yorkshire pudding. The meat had much more chew and flavours then you would expect from a typical Sunday roast, but you don’t win Michelin stars by being typical. Glazed carrots were missing from the dish as stated on the menu and curiously their prix fixe menu didn’t have an option to purchase side dishes.
For desserts, the Morbier had a fragrant hay aroma and tasting notes that were bold and complex. It was elegantly matched with Williams Pear Confit gel, which helped to cut through the strong flavours of the cheese. Valrhona Manjari chocolate fondant had a sharper, more acidic taste than normal varieties and the tonka ice cream just added a touch of class to the dish with its mixture of vanilla and amaretto flavours.
La Chapelle’s Sunday lunch offering is a great way to sample dishes from their superbly trained kitchen team, although you are strongly advised not to go hungry.