#KitchenInsider: Good Carving

Posted: 06/11/2015 in Bistrot de Luxe
Tips on carving by Michelin-starred brothers Chris & Jeff Galvin Galvin Restaurants
Chris and Jeff Galvin opened their first restaurant together, Bistrot de Luxe, in 2005, and over the last decade a huge amount of craft and innovation has gone into the creation of new dishes and the refining of classics. Some dishes stand head and shoulder above the rest, becoming favourites with both the guests who enjoy them and the chefs who prepare them and have become a part of what it is to eat at a Galvin restaurant. They are our #DishesoftheDecade. To celebrate them, we want to share some Galvin secrets - not just the recipes so you can make them at home - but also a few top tips to improve any home chef's core skills. In a new series of six short films, Chris and Jeff will make you a #KitchenInsider.

Carving poultry is easy, carving it well can sometimes seem hard. Chris Galvin knows a thing or two about this final process before plating up and in this video he offers his top tips on how to ensure all of the hard work, which goes into roasting a bird, is presented in the best possible way and all at the table get what they’re after.



Galvin Restaurants #KitchenInsider: Good Carving

Once you’ve mastered this skill it’s about time to put it to use with this traditional game recipe.

The recipe: #DishoftheDecade: Roast Grouse with game chips, watercress and bread sauce

Bon Appétit!

#KitchenInsider: Good Carving

#KitchenInsider: Good Carving