Chris Galvin

Esquire (UK) - - Esquire Townhouse with Dior -

With a ca­reer span­ning 30 years and a port­fo­lio of restau­rants in Lon­don and be­yond, Galvin cooked three of his ca­reer-defin­ing dishes for his Town­house menu. This is what his own last meal would look like: “I’d choose slow­cooked Pyre­nees lamb, com­bin­ing el­e­ments of both my key culi­nary in­flu­ences. Lamb shoul­der is a bit like a cross be­tween a roast and a con­fit. There are so many lay­ers of fat in there — it ren­ders beau­ti­fully. I’d serve it with a clas­sic veg­etable stew and tiny pasta filled with cheese and fresh herbs called Ravi­o­les du Roy­ans.

And for dessert, Pierre Koff­mann’s pistachio souf­fle… it’s to die for.” (It must be good — Rus­sell Nor­man chose it too, p77.)

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