For JJ’s birthday, I wanted to take him somewhere special—someplace that said, “You’ve survived another year—now eat like a king.” I gave him a few options, and he chose Galangal. Here’s what this little gem of a restaurant (which is also part of a boutique hotel) is known for, along with a few highlights that make it stand out:
Fine Dining:
- Galanga is a high-end restaurant known for its elaborate dishes and excellent service. Located in the Champs elysee area of Paris.
- Michelin Star
- The restaurant, led by Chef Thomas Danigo, has received a Michelin star for its culinary excellence.
- Unique Cuisine
- The menu features dishes that combine French and Indochinese flavors, creating a unique culinary experience.
- Elegant Atmosphere
- The restaurant's interior design is inspired by a peaceful garden, with features like emerald zellige tiles and marble-topped tables.
Hotel Setting:
Galanga is located within the luxurious Monsieur George hotel, which offers a glamorous and residential atmosphere.
As you walk in, the first thing you’ll notice is that it’s not a big place. But what it lacks in square footage, it makes up for in understated elegance—thankfully without any of that white-tablecloth, pinky-in-the-air pretension. No white linens here. Instead, you get gorgeous marble-veined tables that whisper, “We’re classy, but chill.”
I’d guess the place seats no more than 24 people. Because I made reservations early (yes, I’m that person), I think we scored the best seat in the house: smack in the center, right against floor-to-ceiling windows that must’ve been two stories tall. They opened out into a lush garden. There were even a couple of brave souls dining on the terrace—so I imagine when the weather is warmer, it’s like eating in an enchanted forest curated by "Escoffier" himself.
As you entered the dining room area you're warmly greeted. You can request what language you'd like to communicate, we opted for french, since oftentimes the english translation are not as accurate.
They have a full bar, but since I’m only allowed one petite glass of wine these days—doctor’s orders after my recent heart surgery—we each sipped on a glass of Saint-Joseph red. Made from Syrah grapes, it’s the kind of wine that walks into a room with dark fruit, spicy notes, and a strong tannic backbone like it means business. Think blackberry, cassis, pepper, and licorice. And if you let it age long enough, it might develop hints of leather, undergrowth, truffle, and the distant memory of a forest in autumn. Some even pick up aromas of smoke, earth, and black olive—basically, if brooding sophistication were a beverage, this would be it.
As for the food, you’re given a prix-fixe menu with a choice of either five or seven courses. Since we’re not looking to be rolled out of the restaurant like foie gras barrels, we went with the five-course option. They also offer a wine pairing for an additional €75 if you're feeling celebratory—or just need a little liquid courage for the carrot gelĂ©e.
AMUSE BOUCHE. We began with a trio of amuse bouche—because nothing says “fancy” like being told in which direction to eat your appetizers. We were instructed to proceed left to right (very French, very official).
First up: a savory little tapioca cake made from the flour—like Brazilian cheese bread’s chic Parisian cousin. Warm, chewy, and comfortingly addictive.
Next: a dainty tuna cup with a bit of greenery. Light, elegant, and gone in one polite bites.
Finally: carrot gelĂ©e. Yes, carrot jelly—but hear me out—it was unexpectedly delightful. It captured the natural sweetness of carrots without veering into baby food territory.
All three bites played nicely together like a well-rehearsed jazz trio—each with its own personality, but totally in sync. A whimsical, delicious start to the meal.
Our first course may have looked simple—but it had that understated elegance that whispers, “Don’t underestimate me.” The asparagus was delicately flavored with dashi and topped with Ooclètre caviar, because why not start with a little edible luxury? Hidden underneath was a gelĂ©e were spring flowers. Yes, actual flowers molded into the jelly—Mother Nature meets molecular gastronomy. It may have been a small dish, but it packed a punch of complex, delicate flavors. I absolutely loved it. Who knew asparagus could be this glam?
LEEKS. Next came the leeks, and let me tell you—if leeks had a red carpet moment, this was it. They were wrapped in crispy little shards of guanciale, with a generous snowfall of pecorino cheese on top. At first glance, I thought it was dessert. Spoiler: it wasn’t. But it was just as satisfying.
The smoky sabayon and gelĂ©e’d citrus sauce made for a perfectly balanced bite—savory, smoky, tangy, and just enough drama to keep things interesting. A definite hit.
Oxtail-Stuffed Morel Mushrooms
This dish was my personal favorite. Morel mushrooms already have that meaty, almost steak-like texture, so stuffing them with oxtail was basically a flavor power move. At first bite, I honestly thought I was eating a small piece of braised beef. The sauce was rich—maybe a little too rich if you're not a fan of creamy sauces—but I loved it. Made with heavy cream, garlic, and straw wine (which sounds like something a hobbit would drink but is actually quite refined), it brought everything together. A hearty, elegant dish that didn’t apologize for being indulgent.
SALTED BUTTER PEARLY JOHN DORY. Ah, the main course—Pearly John Dory, a fish I’ve always liked for its firm texture and willingness to soak up flavor like a culinary sponge. This dish was a lovely dance between savory and sweet.
The fish rested on a bed of peas and lovage—aka "mountain celery"—which has a flavor somewhere between celery and parsley (aka “parsely,” if you’re short on time). It was also perfumed with sakura, the cherry blossom flower, which added just a hint of floral sweetness—like a spring breeze drifting through a Japanese garden.
The salty fish paired with the sweet, delicate peas? Total flavor harmony. It felt like a duet between land and sea, and I was here for the encore.
A Quick Interlude: Bread, Butter, and a Broth Surprise. First, the bread and butter. Now, I’m a baker myself, so I don't throw around compliments lightly—but this bread? Absolute perfection. It came from a specialty baker whose name I frustratingly can’t recall, but they’re apparently famous for their levain-style boules. And rightly so. The crust had that satisfying crackle, the crumb was airy yet chewy, and the whole thing tasted like it had been kissed by wild yeast and possibly angels.
The butter? Oh, the butter. Infused with YUZU, of all things. That’s right—your standard butter got a Asian makeover. It was unexpected, a little cheeky, and totally delicious. I didn’t know citrus-flavored butter was something I needed in my life, but here we are.
Then came the palate cleanser, which was a small, warm broth. It was a bit on the sweet side for my taste—I expected more of a subtle, savory sip—but to be fair, it was still very well made. Think of it as the culinary equivalent of a plot twist: not quite what you saw coming, but it kept things interesting.
HAZELNUT SOUFFLÉ WITH BLACK TRUFFLE ICE CREAM. Now this was a showstopper. I’ve decided to give this combo dessert a new name: the Yin-Yang Dessert—a perfect balance of hot and cold, sweet and earthy, airy and creamy.
The hazelnut soufflĂ© was served warm, puffed up like it was proud of itself—and rightfully so. Light, fluffy, nutty perfection. And next to it? A scoop of black truffle ice cream, which brought an earthy, luxurious contrast to the dish. Some might find the pairing of hot soufflĂ© and cold ice cream a little strange, but I was fully on board. The flavors were subtle but distinct—like a whispered conversation between sweet and savory.
SUMMARY
Though we went for dinner, I’d love to return for lunch just to see the enchanted garden—the true centerpiece of the restaurant—bathed in daylight. The whole space is small and intimate, like dining in someone’s very chic dining room attached to a greenhouse.
And let’s talk about the service. It was precision with a pulse. Each table gets a trio of servers: a head waiter, an assistant, and a beverage attendant. It felt almost robotic in its smoothness—like dining in a Swiss watch—but never cold. In fact, the service was impeccable without being overbearing.
Funny enough, I didn’t realize the restaurant had a Michelin star until just a few hours before we arrived. But after that meal? No surprise. They absolutely earned it.
If you’re someone who enjoys small, beautifully crafted dishes packed with flavor and flair, this is your place. It’s not at all stuffy or snooty—you can just relax and enjoy. The only dishes I didn’t love was the palate cleanser (a little sweet for me), and the cheese, not enough variety, but everything else was a home run.
Would we go again? Absolutely—right after I shake down my piggy bank.
With two glasses of wine, two bottles of sparkling water, two five-course meals, and one cheese platter, the grand total came to €353 for two people—or about €177 per person.
Expensive? Sure. Worth it? 100%.
Because some meals feed your stomach.
This one was about the whole experience from start to finish
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