Served at
L’escargotA classic French restaurant in Soho, London, where Jeff Galvin served as Executive Chef and helped maintain a Michelin star.
Classic French favorite: beef fillet with foie gras and truffle sauce.
Foie gras is a French culinary specialty made from the liver of a duck or goose. French law defines it as the liver of a duck or goose that has been fattened through gavage.
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A classic French restaurant in Soho, London, where Jeff Galvin served as Executive Chef and helped maintain a Michelin star.
Co-founder of the Galvin Restaurants group, known for French and Mediterranean fine dining.
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