FOOD & DRINK

What’s your new venture?
We plan to launch Galvin La Chapelle and Café de Luxe in the City later this autumn — it’s a huge undertaking because of the intricacies of building a restaurant inside a listed building. Spital Square is the perfect location for us because it has the vibrancy of the City with the relaxed feel of Shoreditch.

Which ingredient couldn’t you live without?
CG: Good stock.
JG: Butter.

Best meal you’ve ever had?
CG: A Chinese spiced duck at Troisgros — a whole duck was carved at the table. We were served the breasts first and the legs in a salad as the next course. It was divine.
JG: A fricassee of rabbit served at L’Epi Dupin in Paris.

What’s the secret of a successful restaurant?
CG: Know your customer and look after them as your own.
JG: Know your produce well, understand your suppliers and look after the staff.

Favourite foodie destination?
CG: Lyon, the belly of France. There are more Michelin stars there than anywhere else.
JG: I’d have to say Paris for the finesse and atmosphere.

To find out more visit galvinrestaurants.com

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