Our Food
The Menus at Le Gallois are very much a team effort. Any member of the team that wants to have input will do. We base the menus upon what is available seasonally through local and European suppliers.
The basic cooking techniques are classical French, but we embrace modern equipment to enhance textures and flavours.
Our food is not ‘cutting edge’, but is influenced by California where raw food and Vegan foods are very popular. These ideals creep into our menus through a strong emphasis on Organic vegetables, and the use of sprouted foods and de-hydration to intensify flavour.
Finding a balance between style and substance is always a challenge. We do have a strong belief in elegant presentations, but don’t allow that belief to supersede taste.
Working within the ever-changing seasons is the biggest challenge however. Availability of local ingredients is sporadic at times, and can be frustrating. We accept this and use that uncertainty to keep us feeling alive and motivated. This has been a great learning experience for allof us.
The use of wild foods such as game and fish is exciting during the seasons, but wild herbs and sea vegetables have become a permanent fixture in our kitchen. These items are not generally listed on menus as availability-again-changes quickly, but they’ll be in there, used as seasonings for fish or marinades for fruits, and in ideas for new stocks and sauces.
We hope that every time you come to Le Gallois you will havea memorable meal.
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