BY CHEF
9, rue de la Barsogue 65330 Galan I Occitanie I France
CHIEF LUKE
Australian Chef Luke MacLeod had two dreams as a young chef: to work in France "the mother country of cuisine" and to live and work in Thailand and Southeast Asia.
At the age of 22, he sold everything he owned, took his life savings, and bought a ticket to Paris with one of the first "working holiday" visas that had just been created between France and Australia.
He has worked in some of the greatest kitchens in Franc. When he arrived in Paris, he was taken in by the great chef Alain Senderens*** (who grew up in the high Pyrenees) where he spent several years, then chef Senderens sent him to his colleague and friend, Michel Guérard*** in the Landes.
The third and last stop in France in Honfleur, Normandy, at Alexandre Bourdas' restaurant SaQuaNa** During a food festival and cooking demo in Paris with his chef Alex, a sous-chef position in Asia was proposed by one of his friends, the departure to explore different countries of Southeast Asia begins:
A year in Hong Kong (China)
Thailand for 3 years, as Executive Chef at InterContinental Koh Samui.
Then Indonesia for 3 years as Executive Chef at The Legian Bali.
His dream becomes reality.
During his annual holidays in France, he heard about a small village (Lascazères) in the hautes Pyrenees that was looking for a chef to take over their recently renovated village restaurant. He met the mayor Mr. Bourbon and his team, he was captivated by the project and accepted the challenge and left Asia for this new restaurant and fell in love with the region.
In 2018, he bought and transformed an abandoned farmhouse in Galan. For an ambitious project, the creation of his own restaurant, garden, orchard, and haven of creation.
The Sandikala opens its doors in June 2019.
Guest rooms are being finalized and will soon be available.
Luke composes his menus with the seasonal produce of different farms and producers in the area, his garden, and his feeling.
An atypical and cutting-edge cuisine, he develops a cuisine based on a French technique with Asian influences and flavours: a creative, inspired, and inspiring cuisine where the choice of fresh and seasonal hyper-local product is honoured every week.
Local products, foreign flavours.
Unique menu that changes every month.
SANDIKALA RESTAURANT
Sandikala means “When day meets night” in Bahasa, Balinese language.
It is also the symbolic moment of reunions with family and friends. It's the festive and friendly moment we've been waiting for, around sharing a magnificently universal dinner.
The restaurant is located in a small village in the Hautes-Pyrénées, in Galan in Occitanie. Village classified as French heritage for its church, its town gate and its Halles . A stroll through the streets of the village will give you a glimpse of this rich past.
The Sandikala is located in what was originally an old farmhouse, which became a mansion at the beginning of the 20th century.
The charming residence has been completely renovated, throughout the ground floor, for professional use. On the decoration side, the vestiges of the old blend together with a minimalist modern decor, but also unique pieces brought back by the MacLeod family from their time spent in Asia.
Sandikala is therefore a story of family, encounters and culinary creativity.
A place that invites you to travel.
Luke MacLeod creates inventive cuisine, based on French technique with Asian influences and flavors.
The Roger and Emma room team will welcome you and accompany you, in a delicate and dynamic way, in this taste adventure.
On the Wine and Spirits side: a menu designed to suit all tastes and budgets, pairings offered by the glass depending on the dishes but also exciting new products that the team will be happy to introduce you to.
Discreet and efficient, Vénissia is the essential link between the kitchen and the bar. He will prepare your aperitifs and cocktails on request.
WEEKLY MENU
The menu is imagined every week according to the local products available (farm to table) and the inspiration of the Chefs.
The dishes are cooked to the minute and set up is done according to the number of covers per service.
We invite you to discover different flavours every week, to rediscover a product worked differently and always creatively. A food and wine pairing is offered to you each week depending on the menu.
The pescetarian & vegetarian menus will be adapted from the existing menu which is already mainly composed mainly of vegetables. Please inform us when making your reservation. For vegan menus, we would like to be informed at least two days before the date chosen for your meal.
We also offer a menu for children (- 10 years old).
Click on the image below to see an example menu
OUR PARTNERS
INSTAGRAM ♡ RESTAURANT SANDIKALA
PICTURE GALLERY
