Jeff Galvin’s grand French restaurant is a bastion of traditional hospitality housed in a Grade II-listed chapel in Spitalfields. With the City at hand, it has a ready audience for its big-ticket wine list (check out the vertical of Hermitage La Chapelle) and all-French cheese trolley. Galvin’s classical training underpins the likes of pressed terrine of Landes chicken, foie gras and ham hock, Cornish red mullet with saffron-braised cuttlefish and lemon purée, or Paris-Brest with blackcurrant sorbet.