Galvin is a warm, comfortable neighbourhood bistrot in Paris that somebody left on Baker Street. It's as if you've walked into the 19th arrondissement. The first time I came to Galvin was in 2005, by accident. I was bored and hungry between meetings and, as I particularly like French regional food, I stopped in to have lunch.
I now come here a lot. I was surprised by how good the food is - it's constantly wonderful, as southern French cooking is. I try to not eat more than the person I'm with. Either I'm eating light, which means I'm eating fish, or I'm not eating light, in which case I'm having the tagine, the veal brains or the tartare. I like offal and heavy-duty food. But they do make dishes that the rest of the world likes. There is also the fact that I'm partially a lush and they have great Bordeaux.
The second time I came here was for a business dinner. I was sitting there when I saw coming storming towards me this large rugby-player-shaped fella with a strong Essex accent and wearing what seemed to be a chef's uniform. I thought: 'What the heck have I done?' He grabs my hand and starts shaking it and says: 'Thank you.' He introduced himself as Chris Galvin - one of the two brothers who started the restaurant. He told me he saw me on Dragons' Den and that something I said gave them the courage to start their own restaurant. Naturally, my dinner guest was a little agog at the distraction. It was someone from the States and they'd never seen the show, nor had any idea I'd ever been on TV.
GALVIN BISTROT DE LUXE
66 Baker Street, London W1U 7DJ, 020 7935 4007, www.galvinrestaurants.com Favourite dishes Roast veal brains, beurre noisette £11.50
Tagine of lamb, couscous, root vegetables and harissa £17.75
Doug Richard is founder of School for Startups