Chef

Chris Galvin

"This is a tiny restaurant where you are made to feel right at home, and the food is as French as you can possibly get. The whole ambience is French through and through. In fact, you could be in Paris! My favourite dish here is the filet de cabillaud rôti with ratatouille, or roasted cod fillet with warm green lentils."

"Corbin & King are the masters of putting a restaurant together. Nothing is left to chance and it shows. They give us restaurants that you want to see and be seen in. Jeff and I get the chargrilled calf's liver and bacon served with buttery mash and shallot gravy."

"Bar Boulud is relaxed, vibrant, and always buzzing. Daniel Boloud has assembled an amazing kitchen brigade, but Paulo de Tarso, his restaurant manager, is a master front-of-house. Our favourite dish here simply has to be the charcuterie board."