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Galvin At Windows At London Hilton On Park Lane To Host Fernand Point Inspired Dinner With Bibendum Wine Supplier Guest Chefs In Aid Of Galvin’s Chance

April 19, 2014 Food & Beverage No Comments Email Email

Michelin-starred chef, Chris Galvin, is to collaborate with leading UK chefs, Dan Doherty, from Duck and Waffle, Alan Murchison from L’Ortolan, and Ed Wilson, from Terroirs, Brawn and Soif, to create a menu inspired by legendary French chef, Fernand Point, which will be served at Michelin starred Galvin at Windows at London Hilton on Park Lane on 19th May.

For one night only the menu will be served by the Galvin at Windows front of house team, spearheaded by Fred Sirieix and protégé Ashley Flay, winner of BBC2’s Michel Roux’s Service with part of the proceeds going towards Galvin’s Chance Charity.

The exclusive dinner will be held in Galvin at Windows’ private balcony dining room. Guests will be treated to a four course meal with all dishes having been originally created by Point, and will be paired with matching wines. There will also be an auction, with prizes including six bottles of Crozes-Hermitage Blanc Domaine Mule Blanche 2012 and six bottles of Crozes Hermitage Rouge Domaine de Thalabert 2007, a personal fine wine tasting for up to 10 people hosted by Bibendum Wine Ltd’s Joe Fattorini, a meal at Galvin at Windows and a stay at London Hilton on Park Lane.

Chris Galvin, Chef Patron, Galvin at Windows, said, “This is a great opportunity to get the rising stars of today, both back and front of house, working together to create a very special menu inspired by one of the greats. Fernand Point was instrumental in shaping the future of gastronomy and I for one believe his cooking is still relevant. This event also highlights everything that our charity, Galvin’s Chance, stands for – inspiring disadvantaged young people into the world of hospitality and showing them that it is a viable and enjoyable career path.”

FULL MENU AND MATCHING WINES – £120 PER PERSON

Aperitif
Bruno Paillard Blanc de Blancs NV

Foie gras en Brioche
Condrieu Domaine Les Grands Amandiers Paul Jaboulet Aîné 2012

Gratin d’Ecrevisse
Crozes-Hermitage Blanc Domaine Mule Blanche Paul Jaboulet Aîné 2012

Poulet de Bresse en Vessie, MariousVettard
Hermitage La Chapelle Blanc Paul Jaboulet Aîné 2006
Hermitage La Chapelle Rouge Paul Jaboulet Aîné 2001

St Marcellin
Saint-Peray Blanc Les Sauvagères Blanc Paul Jaboulet Aîné 2012

Marjolaine au Chocolate
Muscat de Beaumes de Venise Le Chant des Griolles Paul Jaboulet Aîné 2011

French restaurateur, Fernand Point, is considered to be the father of modern French cuisine. From his restaurant, La Pyramide, in Vienne, a town half an hour to the south of Lyon, he gained three Michelin stars and trained a generation of French master chefs including Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros. He had received his training with Foyot in Paris.

Galvin’s Chance is an inspirational ‘into work’ programme leading to pre-employment hospitality training, a work placement, sustainable employment and college apprenticeship. Initiated by Chris Galvin, Chef Patron and Fred Sirieix at Galvin at Windows restaurant in 2009, the programme targets disadvantaged young people aged 18-24 who are not in education or employment, and offers them training and opportunities for a front of house career in some of the most prestigious hotels, restaurants and food service management organisations in London. This is the beginning of their involvement in a life changing programme that will ultimately provide them with the confidence, aspiration and opportunity for a career in the hospitality industry.

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