Thomas Danigo possesses impertinence and desire to reveal himself while preserving his secrets. Through each composition, he imparts a memory of his explorations, transforming a plate into a sensory surprise for the taste buds, eyes, and nose. Meats and fish cooked on the Konro, spices and tubers blended in a surprising harmony that only taste explorers dare to attempt, colorful and light sauces, provocative acidities…
You arrive at Galanga with an empty stomach, leave with a light heart, and a joyful palate. No heaviness, no boredom, no déjà-vu. Drawing from his diverse experiences, including 7 years at the Michelin-starred restaurant Laurent, Thomas works with vegetables, bitterness, oxidation, acidity... thus honoring local products and the producers he holds dear. In line with his intimate and cozy establishment, the recently Michelin-starred chef Thomas Danigo unveils both his craftsmanship and his secret emotions.
