Galanga, the Monsieur George's bar-restaurant that turns codes upside down

In the mood for a gourmet culinary experience of discovery? Then head to Galanga, Monsieur George's trendy bar-restaurant just off the Champs-Elysées. With its signature cocktails and inventive cuisine, this spot breaks the rules in an ambiance that's both chic and convivial.

If you're a cocktail-loving gourmand with a taste for delicious culinary experiences, this is THE spot not to be missed. On the Champs-Elysées, head down Rue de Washington to discover Galanga, Monsieur George's bar-restaurant. Just a stone's throw from the world's most beautiful avenue, this favorite address immerses us in a hushed yet trendy ambience, reminiscent of the London spirit.

Comfortable velvet banquettes, green marble tables and mirrors all around us, Galanga's decor makes a real impact. Architect Anouska Hempel has succeeded in making the Galanga a chic place without being stuffy, where you feel right at home. At the far end of the room, you'll even find a charming little terrace, far removed from the hustle and bustle of the capital's streets.

Côté Bar

But first things first: the bar. As cocktail lovers know, mixology is an art form. In Paris, numerous bartenders and barmaids are making us forget the classics with original recipes of their own. These shaker geniuses elevate the art of the cocktail and offer a new gastronomic experience through new flavors, to the delight of our taste buds.

At Galanga, head bartender Ludovic Riou is at the helm, delighting us with his signature creations and surprising recipes. An avid traveler, he has used his experiences in the four corners of the globe to perfect his art and share his discoveries with each and every one of us through his cocktails. You won't want to miss out!

Among these creations is theAphrodisiac. If we had to sum it up simply, we'd tell you it's a rose cocktail. But as you'll soon realize, at Galanga, originality is always hidden behind simplicity. So expect to savour rose in a way you've never tasted before. Far from the usual aroma, Aphrodisiac is a true reproduction of the rose on a cocktail scale. Gin infused with damask roses, cordial with Pandan (a tropical plant widespread in Asia) and amber tincture, Ludovic Riou has succeeded in his gamble with combinations that are almost chemical, and could even reconcile some people with floral flavors.

Another wonderful discovery awaits you at the Galanga bar: Run Me My Honey. Honey liqueur with Chai tea, ambrette tincture and Moët & Chandon Champagne, this creation surprises us with its well-considered balance. It's a risky choice: all too often in this type of recipe, the flavors of the other ingredients overpower the champagne. This time, however, the honey liqueur's sweetness is counterbalanced by the wine: once again, Ludovic Riou demonstrates his savoir-faire with skilfully crafted pairings.

To accompany these surprising creations, the baroffers tapas as a foretaste of the restaurant's menu. If you're more of a fan of finger food, tempura shrimps, tarama, truffle and parmesan fries or a plate of Bellota-Bellota cold meats should do the trick.

For those with a sweet tooth, Monsieur George's classics include a surprising quinoa bowl. This vegetarian bowl is served hot, with smoked tofu, melt-in-your-mouth avocado, zucchini and flavorful carrots, sprinkled with almonds for crunch.

This foretaste of the restaurant's menu will have made our mouths water. Why don't we sit down to dinner?

Restaurant side

Now we're guided further into the Galanga, still in that warm, cosy atmosphere, to the restaurant side. As we discover the menu, we realize what the bar and the kitchens have in common: like Ludovic Riou, Thomas Danigo, Galanga's head chef, has also traveled the world, drawing inspiration from his travels to create equally surprising recipes. His favorite destination was Vietnam, from which he has drawn a particular approach: that of offering seemingly simple dishes, but always with "something extra". Fromstarter to dessert, the devil is in the detail.

For starters, you won't want to miss the king prawn ravioli, served in a galangal broth with julienne vegetables. As well as being a reference to the restaurant, galanga is also a spice close to ginger. In Paris, there are many places that serve delicious ravioli. But Thomas Danigo's approach is a real winner. As we said, it's the "something extra" that makes the difference.

On the main course, we love the 20 to 30-day-aged beef with brocoletti and baby corn. So, what's the detail that revolutionizes this already tantalizing dish? This time they come in threes: the mustard seeds, which add a pleasantly crunchy touch to the extremely tender meat, the seaweed teriyaki, which nods to the chef's Asian inspirations, and the peanut praline, which adds a gourmet touch. We just love it.

But if you can't forget the delicious prawn ravioli you enjoyed as a starter, we invite you to a second round of sea flavors with cod green curry and galanga, chanterelle mushrooms and shimeji. The fish's melt-in-the-mouth flesh is the perfect complement to a turmeric and coconut milk sauce. A tasty dish with a taste of travel.

After all that, we can't wait to see what Thomas Danigo has come up with for dessert. And you won't be disappointed. If you're a big fan of the classic fruit salad, wait until you taste Galanga's version. Beneath a red fruit nage sprinkled with pink pralines, an infusion of Provençal herbs, accompanied by cherry blossom honey, brings that famous unexpected note that makes you fall in love.

If your salty tooth doesn't make you a big fan of desserts, put your doubts aside and go for the roasted figs! This sweet and savory version is accompanied by ricotta cheese and thin tulles of crunchy meringues with tarragon and... lavender. Astonishing, isn't it? And yet, this floral touch breaks up the sweetness of the meringue. Finally, it's time to make up with desserts!

As you'll have guessed, Galanga is the place to go to break the mould. It's the perfect embodiment of the Parisian gastronomic revolution, in both bar and restaurant. Not to be missed!

Alcohol abuse is dangerous for your health, please drink responsibly.

Please note that it's been over 4 years since our last visit, so the place and experience may have changed.