Galopin’s vision is a search of balance between three essential elements : Cuisine, Wine and Experience.
The product is the foundation of cuisine. First, it's primordial to know its origin, quality and seasonality in order to make the most of it. Then, these products need to be worked on with proper technics in order to combine the flavours, while focusing on the essential.
Highlighting wine is a way to propose a large range of regions and grape varieties, which can adapt to the products. Opting for more modest wine producers committed in a bio-dynamic approach and natural wines. But also proposing original spirits such as Saké and Australian Vermouth, with a price range for evert budget. Eventually, the element framing it all is the experience of the meal.
A meal is more than just a spinning wheel of dishes, it’s a moment of life. An experience where a special care must be given to every single details so guests can enjoy without thinking about anything else than the pleasure of their senses.