Dinner at Jeremy Galvan

We always planned Lyon as a culinary trip and it turned out to be so much more, it was culinary heaven. One of our highlights happened the second evening when we had dinner at Jeremy Galvan.

We ordered the seven course dinner with wine but upon arriving at the second course my friend wanted us to switch to the nine course dinner. All is possible here and with the help of the incredibly friendly waiters and the more than talented kitchen we had an unforgettable evening. I will try to describe each course as much as possible but bear in mind that my French was good enough to get around but finer details of the haute cuisine eluded me.

We started with an amuse gueule that was radishes on a bed of nuts and spices, small cannoli filled with a cheese cream, bite sized cubes of raw beef with smoked and roasted onions and a vegetable essence. The presentation was wonderful if a bit difficult to recognize (probably because we didn’t understand the introduction to what awaited us). We thought the soup was oil and didn’t see any dish in which to put it. When I touched it, it was warm and we just drank it then.

Jeremy Galvan @Lyon

Jeremy Galvan @Lyon

Jeremy Galvan @Lyon

Jeremy Galvan @Lyon

Jeremy Galvan @Lyon

Jeremy Galvan @Lyon

Jeremy Galvan @Lyon

Jeremy Galvan @Lyon

Next we got a variation on broccoli, part creamed which had a great silky texture and in combination with the florets, stems and I think bread crumbs or nuts it was perfect. There was also a dollop of something lemony.

Jeremy Galvan @Lyon

Jeremy Galvan @Lyon

Then we started to diverge. I got little trout puffs, made out of cream cheese (it was something lighter but in lack of a better word I use this) filled with beef tartar on a bed of trout cream. My friend had a variation on hummus and some other spread with buttered toast.

Jeremy Galvan @Lyon

Jeremy Galvan @Lyon

Jeremy Galvan @Lyon

Jeremy Galvan @Lyon

Next I had perfectly seared fois gras with lightly pickled red cabbage and oranges. My friend had a poached egg in parsley sauce. The sauce tasted amazing, I was allowed to try. My dish was wonderful too but this goes by now without saying.

Jeremy Galvan @Lyon

Jeremy Galvan @Lyon

Jeremy Galvan @Lyon

Jeremy Galvan @Lyon

From then on we were in sync again, I had a fish course with asparagus cream, fresh peas, sauce hollandaise and another dollop of a lemony sauce, sprinkled with pea powder and my friend the same minus the fish.

Jeremy Galvan @Lyon

Jeremy Galvan @Lyon

For the first time ever I had sweetbread with artichokes (again creamy) and burnet. Not something I would usually order but I have to say I quite liked it.

Jeremy Galvan @Lyon

Jeremy Galvan @Lyon

Next on the list was a vegetable course, the carrot times three. Soup, purée and whole. Excellent as well and so colorful.

Jeremy Galvan @Lyon

Jeremy Galvan @Lyon

And then we had already arrived at the cheese course. Creamed cheese with cheese coins and nut brittle. The pink sauce could have been some reduced wine sauce or something else entirely. By that time I was already full and happy that we would move on to the desserts after.

Jeremy Galvan @Lyon

Jeremy Galvan @Lyon

Our first dessert was a waffle with thyme, some kind of mousse and sorrel ice cream. An interesting and tasty combination and not too sweet. I can’t really say what the see-through foam on the right side was, it added to the whole experience but I couldn’t find out what it was made of.

Jeremy Galvan @Lyon

Jeremy Galvan @Lyon

The second dessert was a little tower with apple sauce on top, a kind of caramel ganache in between and a dark chocolate cake at the bottom. All held together by a delicate sugar jacket.

Jeremy Galvan @Lyon

Jeremy Galvan @Lyon

With this tower we finished our nine course meal and only got one more sweet with the coffee. Some kind of shortbread with a filling which I can’t tell you anymore. By then my taste buds were drunk on all these new impressions I got this evening. The red stuff was sugar by the way, colored with red beet.

Jeremy Galvan @Lyon

Jeremy Galvan @Lyon

We rolled home on this evening, stuffed from all the amazing delicacies that you have seen above. This was such a memorable meal, unbelievable what kind of magic Jeremy Galvan brings to the table! Any errors in describing what was on our plates are mine alone. Yours, Pollybert

Jeremy Galvan
69005 Lyon, 29 Rue du Bœuf
Phone: +33 4 72 40 91 47
Tue-Fr: 12-2:00, Tue-Sat: 19-21:30
http://jeremygalvanrestaurant.com

Leave a Reply