Overview
At Galanga, chef Thomas Danigo cooks instinctively and puts plants in the spotlight: vegetables, fruits, tubers, and flowers are highlighted using modern cooking methods and the cooking techniques of our ancestors. The chef and his team work the flame in different ways, notably on the Japanese barbecue “Konro” where meat or fish are grilled. Chef Thomas Danigo offers cuisine in his image as a lover of products from the earth, sky and sea. The plates are refined, surprisingly composed and colorful. They are enhanced with spices, peppers and condiments from elsewhere. The menu is composed in three, five or seven parts and a vegetal score.
Awards
1 star
French, Modern Cuisine, Creative
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