Experience the Oyster Happy Hour for a sophisticated taste of summer at the Galvin Brasserie de Luxe, Edinburgh

Kick off the Summer and Festival season in Edinburgh with a sparkling celebration of Oysters and Fizz evenings at the Galvin Brasserie de Luxe.

Chris and Jeff Galvin outside their Brasserie de Luxe

It is nearly five years since the much beloved Caledonian Hotel was imaginatively restored after a glamorous, art deco design facelift to be reborn as the luxury Waldorf Astoria and join the elite collection of elegant hotels around the world from New York to Paris.   As part of the new look, Michelin-starred chefs, Chris and Jeff Galvin took over the fine-dining Pompadour Restaurant and also created the classic French Brasserie de Luxe offering authentic Parisian cuisine, style, service and atmosphere – recently named the Best Informal Restaurant (Edinburgh) for the third time at the Scottish Hotel Awards.

An innovative idea, just launched for summer in the city, is an indulgently, romantic Oyster Happy Hour.

During the week, Monday to Friday, from 6pm and 7pm, it’s now Champagne O’Clock combined with Lindisfarne Oysters, (at the value price of just £1 a shuck).  Pop in with a few colleagues after work or meet family and friends for an appetising pre-dinner aperitif and shellfish “canapés” to celebrate the long, light evenings.

Island bar at Galvin Brasserie de luxe

Take a stool at the Island Bar in the Brasserie and share a platter of the freshest oysters, served on ice with traditional accompaniments – Mignonette  (shallot vinegar), spicy Tabasco and a squeeze of tangy lemon. And on the side, what could be better than a flute of chilled Galvin Champagne,  a glass of wine (choice of house wines on tap), or your favourite cocktail.  A dry Gin Martini might hit the spot!

Lindisfarne Oysters, a family business in Northumberland, produce these Pacific oysters (Crassostrea Gigas) grown along the seashore within the Lindisfarne National Nature Reserve.  Starting off in a hatchery,  they are later placed in mesh bags on oyster beds, and then can take up to four years to mature.

Lindisfarne Oysters

Historical records show that these oyster beds were established by the Monks of Lindisfarne Priory in 1381, after they bought an oyster boat for 100 shillings.

Having sampled a few of these silky soft  little molluscs, the oysters are expertly “chucked” so that no utensil is required to extract the oysters – just add your preferred garnish and they slide out of the craggy shell, then swallow in one mouthful to relish that salty-sweet flavour.  Simply delicious.

“Oysters: small and rich, looking like little ears enfolded in shells, and melting between the palate and the tongue like salted sweets.”

Guy de Maupassant

There’s a casually relaxed mood in the Brasserie, with cool, jazzy -blues on the soundtrack, blending with the buzzing chatter of diners.

Galvin’s house champagne – the perfect serve with oysters

Of course, after sampling a few oysters and a couple of drinks, this will be the ideal Appetiser and you may well be tempted to stay on for dinner in the Brasserie .. if there’s a table available!  (Reservations highly recommended).

Oysters were first introduced in Britain during the Roman times – shells have been found at many archaeological sites from the Roman Fort in Richborough to Hadrian’s Wall.  After this period,  it would take centuries for the oyster to become popular again. By the end of the 18th century, they were the typical food served  in Public Houses, washed down with a pint of strong Stout, as cheap, readily available shellfish was part of the staple diet of the working class.

“The poorer a place is, the greater call there seems for oysters …when a man’s very poor, he rushes out of his lodgings and eats oysters in regular desperation.”  Charles Dickens, ‘The Pickwick Papers’ (1836)

How social class, food and diets have changed since then!.  Today prime shellfish, lobsters, scallops and oysters are synonymous with a luxury lifestyle and gourmet cuisine.

A showcase of Crustacea at the Galvin Brasserie

Casanova, who allegedly seduced over 100 women, used to breakfast on 50 oysters,  due to their aphrodisiac qualities to improve his virility and performance. Recent scientific research has proved they are rich in rare amino acids which increase levels of sex hormones and stimulate libido.

So if you are planning a special date  or romantic night out with your partner,  this Happy Hour with Oysters and Champagne is sure to be the perfect start to your evening with a stylish sense of Joie de Vivre.

As I ate the oysters with their strong taste of the sea and succulent texture, drank their cold liquid from each shell and washed it down with the crisp taste of wine, I lost the empty feeling and began to be happy! ”   Ernest Hemingway

I think Hemingway would approve of Oyster Happy Hour at the Waldorf Astoria.!

Oyster Happy Hour,  Monday-Friday,  6-7pm

Galvin Brasserie de Luxe, Waldorf Astoria Edinburgh – The Caledonian

Princes Street, Edinburgh EH1 2AB

tel. 0131 222 8988   www.galvinbrasseriedeluxe.com

 

 

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About vivdevlin

I am an international travel writer, specialising in luxury travel, hotels, restaurants, city guides, cruises, islands, train and literary-inspired journeys. I review dance and theatre, Arts Festivals and love the visual arts. I have just experienced an epic voyage, circumnavigating the globe, following in the wake of Captain Cook, Mark Twain and Robert Louis Stevenson.

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