Savoring at Michelin starred restaurant – Jérémy Galvan

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I believe that all the gourmands have heard the name of ‘Michelin’, not as a tyre producer but as an expert in fine restaurants. However, only few people really apprehend the definition that the Michelin Guide gave about ‘Michelin starred restaurant’. This term is widely (but incorrectly) used among some gastronomists. Apart from provoking confusion in consumers’ perception, some restaurants or reviewers profit this situation to lure their customers.

I then would like to take this occasion to give you a brief explanation about the definition of ‘Michelin Star’ which appears in a form of flower-like (instead of a common star symbol (⭐)) as followed:

1 star = High quality cooking, worth a stop!

2 stars = Excellent cooking, worth a detour!

3 stars = Exceptional cooking, worth a special journey!

The point(s) will be given based on these five standards: Quality of the ingredients, Mastery of flavor and cooking techniques, Personality of the chef in his cuisine, Value for money, and Consistency between visits

In order to grant a star, the restaurant inspectors will not look at the interior decoration, table setting, or service quality. These qualities will be instead awarded with a symbol of cutlery presenting ‘Comfort and Quality’. Besides these two symbols, there exist symbols indicating ‘good cuisine at reasonable prices’ (Bib Gourmand), ‘Fresh Ingredients, carefully prepared’, ‘Interesting Cocktail List’ ...and  even ‘being recommended by Michelin Guide’. That explains why many restaurants/people ‘claim’ themselves once the names of their restaurants appear on the red guide book of Michelin, or once there is a red metal (or sticker) sign of Michelin shown in front of their places, as a ‘Michelin starred restaurant’. So if you want to learn more about the meaning of each Michelin Guide’s symbols, you can check them out right here. 

In 2020, there are 29 Michelin starred restaurants in Thailand: 24 of them are one-star rated restaurant and the other 5 are two-star rated ones. On the other hand, there are 628 restaurants in France that are awarded Michelin star(s) which consist of 510 one-star granted restaurants, 84 two-star classified restaurants and only 29 three-star rated restaurants. Since these numbers can be varied each year (the moment when I am writing this article, the number of starred restaurant in France was down to 623 – and the missing ones were 5 restaurants with one and two stars), so if you want an accurate and updated information, it’s better to check on the Michelin’s website. 

This was the first time that I ate in a Michelin starred restaurant. (A real starred restaurant has a red Michelin sign with flowerish Michelin star(s)) It’s surprising to learn that there are 15 Michelin starred restaurants in Lyon. And in ‘Rue du Boeuf’ street, Lyon 1, where I had my first ‘experience’, of which there are three starred restaurants and they are just a few meters apart. 

On Rue du Boeuf, starred restaurants are situated face to face: Au 14 février and Jérémy Galvan

Jérémy Galvan is appreciated by the Michelin Guide in their creativity. The restaurant provides three menu selections for customers to choose: five, seven or nine dishes. As well, they provided a special menu during lunch time which consists of three main dishes for 35 euros. It is very cheap to have this price in such kind of restaurant, I’d say. I finally chose the menu with seven main dishes at the price of 89 euros (VAT and service charge incl.).

In front of Jérémy Galvan's, one Michelin star is present on the red Michelin badge

Inside the restaurant was decorated in a way that related to the nature like Chef Galvan’s food. Too bad, I didn’t take photos of the dining room’s atmosphere, since I was afraid that it might annoy other customers (and didn’t expect that I would write a blog one day ^^). Our table was well prepared with an astonishing decoration; a small dome made of glass, hidden inside a chunk of greenish plant. The waitress presented herself to us, then presented the wine list and asked if some of us were allergic or did not eat any kind of ingredient before she got our orders. Oh! I forgot to mention that I made a reservation by phone a few days before by telling the number of people and the time that we will eat.

 

Some offbeat decoration on the table

Once the aperitif arrived, we were super excited about their presentation. The waitress explained that the concept of the menu was the ‘Four Elements’: earth, water, air and fire. According to the Chef’s advice, we were supposed to eat them respectively. At this point, I have to confess that I neither remember the correct order nor the taste of each dish. I then might not be able to represent well my experience from now on, but all in all, I don’t want to create any fake memory or give any wrong information to you.

The Four Element (left to right) - air, water, fire and earth

After the Four Elements had been devoured, the waitress reappeared in front of us, revealed the lists of all main ingredients they put in the four dishes. It was like a small game to me, which we tried to guess what were inside the food. If you could guess more than three names per dish, I would say that you’re good enough, that you have a ‘super tongue’. 😜

Before starting the main course, we got a small surprise from the restaurant. Once glass domes were taken out, the decoration on our table then transformed into another aperitif! As far as I remember, this dish gave a smooth but verdure taste. Anyway, it was really good for refreshing and preparing your mouth for the first main dish that would be arrived soon. 

Voilà! A little surprise from the restaurant

Since I can’t remember the details of each cuisine I had, I would put a small description under each photo instead. Another thing that I forgot to tell you – in a case that customers order the same amount of dishes (which is highly recommended by the restaurant), they will serve the same kind of food at the same time to everyone. However, my brother had chosen the menu with three dishes on that day, despite having the same kinds of aperitif menu; his main dishes wouldn’t arrive at the same time as mine. 

The first main dish from my course, as far as I remember it contained kiwis and foie gras.

The second one

The lush presentation came with broccoli and soft taste cheese.

Thin carrots served with roe and some fish or white meat

Stuffed inside is pork with smoky aroma

This one was so light but rich in harmony!

Here comes the last main dish, quite salty actually.

Luckily, there is a photo with the description of the course that my brother chose which allowed me to recall some details about these foods. The first main dish served to my brother called ‘In Antoine’s Hen House’ which made of organic egg, coriander, flax seed and mashed asparagus. The waitress, in front of us, poured the sauce around the creation. Once the asparagus moose was cut in half, you would see yolk egg flowed out like lava. And once it met the sauce, it gave a smooth and mellow touch. Yes, I jabbed my brother’s dish. 😝 

In Antoine's Hen House

After pouring some sauce in

Look at that lava yolk!

The next dish (of my bro) named ‘A grain of Madness’ consisted of piglet meat from Saint Romain de Popey, a small town situated not so far from Lyon, coffee (yes, you read it correctly), almonds and shitake mushroom. As the former dish, the waitress poured the sauce (which I assumed that it’s a coffee one) all over the fare. I can’t remember well the taste of this dish but the mushroom and the meat were so soft and fine.

A grain of Madness with no sauce (yet)

After topped with coffee sauce

And here we are, the last main dish ‘One Morning at the Vegetable Garden’ consisting of main ingredients like carrots, tamarind and primrose. There was no sauce for this dish. If we hadn’t been informed the ingredient list of this one, we couldn’t have guessed what they were since it didn’t exist the former form of each ingredients at all.

What a lovely presentation!

 

And then it’s dessert time! A cucumber shape dessert was served in front of us. I looked at every angles of it since I didn’t know where to start. 😆 I finally decided to crack and cut the crystal shell. The soft moose stuffed inside contrasted surprisingly with the green apple taste of the shell. And there was still more surprise! The waitress brought some decoration look-alikes to our table. If we had a glimpse at them, we wouldn’t be able to tell that they were eatable. Once we put a small piece in a shape of walnut in the mouth, “Mmmmm…” we exclaimed almost at the same time. And then the leaves topped with greenish powder were disappeared right after. I think the chef knows well that among most of humanity, there are not so many people who don’t like chocolate. 😉

Another unique creation from the restaurant

These desserts look more like decorations to me

After we were surprised again and again by all the presented dishes, chef Jérémy Galvan came out to greet his customers one table after another. I guess that he did so to learn their satisfaction over his creations and to answer any questions that the customers might have (e.g. Why he had chosen this ingredient? or Why there’s a slight bitter taste at the end of this dish?). My brother then took this opportunity to take a photo with him.

 

My brother with Chef Jérémy Galvan

A sneak peek at their kitchen after the service hour

So, there it is, my first time eating at a Michelin starred restaurant. I promise that next time I will note every detail to tell you. I even already looked for some other starred restaurant. If I have an occasion to ‘eat fancy’ again, I will definitely make you drool. 😉

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