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Decorated address where the chef proposes dishes inspired by France and elsewhere between land and sea.
Galion always vows on the Seine, the pavilion and the many customers. Proof that the owners - already responsible for the Pigeons and Bagatelle Gardens - have succeeded in the atmosphere at the plate. The draped room of red and white serves as the décor of Chef Alexandre Piat, every day the cook offers plates inspired by France and elsewhere, on horseback between land and sea: Royal Dorade Tartare and Yuzu Marmalade, Velouté of Smoked Cedar, Back of Cod Vapor Accompanied by Tagliolinis in Sprinkler Ink and Shellfish Marinator, Sprinkled with Whisky, Sprinkled with Whisky, Fresh Citrus Tea L Gray, green lime sorbet and sparkling sugar, etc. A very well executed partition of the entrance to dessert.
Members' reviews on LE GALION
Bizarre n’est ce pas ?
Il vous sera accompagné d' une mousse onctueuse, écumée en surface de l' eau ????
Non non, ce n' est pas cancérigène, c' est bon pour la peau ????
Bref, un tel restaurant avec cette mentalité : à fuir....