Galvin La Chapelle’s Lasagne of Dorset Crab
Wednesday, 3rd March 2010 | 3 Comments
Yesterday I had one of the best lunches maybe in the history of mankind at Galvin La Chapelle. This converted Victorian school chapel next to Spitalfields Market in London serves impeccable French dishes like lasagne of Dorset crab in a velouté of chanterelles. Simultaneously light and rich, delicate and flavorful, this starter set our expectations soaring. The Galvin brothers then proceded to exceed them.
March 4th, 2010 at 10:14 am
how disturbing. first of all, the words veloute, delicate and light do not go with lasagna. call it a crab stack or napoleon, but please, for the love of god, don’t call it lasagna. it seems like the new chefs of today take poetic license in naming their constructs with classic names. i think escofier and surely pepin would take issue with these fractured interpretations of, again, classic dishes. if you were suddenly blinded and asked to describe “lasagna of dorset crab” (the name says a lot here” i’ve never ordered lasagna of meatballs”), would you picture the picture shown above. if food is art,and i do believe that food is art, let the artist create new appelations for what they render. sorry, i just get cranky over this stuff. i hate pretense. it does look delicious though.
March 4th, 2010 at 3:34 pm
crab stack. i like that. veloute is a kind of sauce. i think it means clouds mixed with baby jesus tears. this (and the whole meal, which i will review when i have recovered) was delicious. la chapelle has every right to be a stuffy poncy place but it was actually more down to earth than i expected.
November 14th, 2010 at 6:57 pm
Having tasted the said Dorset crab lasagne just last week I can’t think of a better name for it. It was a very delicate crab lasagne and one of the most delicious dishes I have ever tasted. The rest of my meal was also outstanding but the Dorset crab lasagne is one dish I will never forget.