At Galanga, Florian Gravelle unfolds a cuisine of contrasts and balance. Acidity awakens sweetness, vegetal freshness converses with iodine, spice enhances without ever overpowering. Vegetables, so dear to him, take center stage, accompanied by marine and Mediterranean notes that bring depth and intensity. On the plate, elegance and lightness prevail: pared-down, vibrant, and indulgent compositions that awaken the palate without ever weighing it down.

In five or seven movements, the chef orchestrates his menus like a culinary narrative, weaving textures and flavors to intrigue and delight without unsettling. Each creation is conceived for his guests, in a spirit of sharing and conviviality, where emotion and pleasure take precedence over demonstration. For at Galanga, dining is not simply about eating, but about experiencing a singular, intimate, and hushed moment, true to the spirit of the place. One leaves with a smile, an awakened palate, and the desire to return.