Galanga Par Monsieur George

About

Thomas Danigo cooks with instinct, placing a spotlight on plant-based ingredients: vegetables, fruits, tubers, and flowers are prepared using modern cooking techniques alongside ancestral methods such as maceration, fermentation, or direct flame cooking. The chef and his team masterfully work with fire, including the Japanese ‘Konro’ barbecue, where meats and fish are expertly grilled. Chef Thomas Danigo’s cuisine reflects his passion for ingredients from the earth, sky, and sea. The plates are refined, strikingly composed, and vibrant, elevated with spices, peppers, and condiments sourced from afar. The menu unfolds in three acts, offering three, five, or seven courses.

At a glance

• Verified listing
• Typical visit: about 1 hour