GALANGA GASTRONOMIC RESTAURANT
Thomas Danigo cooks by instinct and puts plants in the spotlight: vegetables, fruits, tubers and flowers are worked according to modern cooking methods and the cooking techniques of our ancestors: macerations, fermentations or cooked directly over the flame. The chef and his brigade work the flame in different ways, notably on the Japanese “Konro” barbecue where meat or fish are grilled. Chef Thomas Danigo offers cuisine in his image as a lover of products from the land, the sky and the sea. The dishes are refined, surprisingly composed and colorful. They are sublimated with spices, peppers and condiments from elsewhere. The menu consists of three partitions, three, five or seven beats.