BY CHEF

9, rue de la Barsogue 65330 Galan I Occitanie I France

CHEF LUKE

Australian Chef Luke MacLeod
and Japanese Chef Sadayuki Yamanaka have worked in some of the worlds best kitchens, notably under the direction of renowned chefs like Michel Bras*** and Alain Senderens***.
This high-flying art summons Luke and Sada, over ten years ago, at the SaQuaNa ** restaurant in Honfleur. It was also the start of their friendship. Luke MacLeod worked there for a few years and then moved to Hong-Kong. Sadayuki Yamanaka remains at SaQuaNa.
The two friends regularly give each other news, exchange.
Luke MacLeod explores different countries of Asia, then enters as Chef at The Legian Bali until 2018, the year he leaves, with his family Asia for the South West of France.
Upon their arrival, Luke and Isabelle MacLeod take the direction of La Palombe Gourmande in Lascazères.
Sadayuki, for his part, leaves the SaQuaNa restaurant, to live the experience of the Camino de Santiago. At the end of his journey, Luke invites him to join him in the kitchen.
In 2019, Luke and Isabelle create their restaurant, the Sandikala in Galan. Sadayuki is part of the adventure.
The atypical and pointed pair of chefs develop a cuisine based on a French technique with Asian influences and flavors: a creative, inspired and inspiring cuisine where the choice of the fresh and seasonal product is honored each week. Indeed, Luke and Sadayuki compose with the arrivals of the various surrounding farms.

LE RESTAURANT SANDIKALA

Sandikala means "When the day meets the night" in Bahasa, Balinese language.

It is also the symbolic moment of reunion with family and friends. It is the expected festive and convivial moment, around the sharing of a splendidly 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 village streets will let you glimpse this rich past.

The Sandikala took place in what was originally an old farm, which became a Master's house at the beginning of the 20th century.

The charming house has been completely renovated, on the entire ground floor, for professional use.

In terms of decoration, the vestiges of the old are combined with modern minimalist decor, as well as unique pieces brought back by the MacLeod family from their time spent in Asia.

Sandikala is therefore a story of family, friendship and culinary creativity. A place that invites you to travel.
Luke MacLeod and Sadayuki Yamakana, the pair of chefs create Inventive cuisine, based on a French technique with Asian influences and flavors.

Isabelle will welcome you and accompany you, indoors, in a delicate and dynamic way, in this taste adventure.
On the Wines and Spirits side: a menu made up for all tastes and budgets, pairings offered by the glass depending on the dishes, but also some delightful new products that Kevin our sommelier, will be happy to show you around.
Discreet and efficient, Sébastien is the essential link between the kitchen and the bar. He will prepare your aperitifs, cocktails on demand.

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

Menu of the week

Madiran Winemakers Menu