L’AUBERGE DE LA VALLOIRE
French cuisine
•
€€
2024
Recommended
•
2024
Established since 1985, Chef Jean-Jacques Gallifet is a conservator of his country, Collines des Colline, known as Regarded of Fruit. He has over 150 recipes exaggerate the fruits of the land, apples, pears, peaches, apricots and many others, that he puts in cooking and plate with inspiration and talent. So its chutney in apricot matiné onions, tarragon, vinegar… These juices, cold or hot, decorate the sofas or the verrines, accompany meat and meats, dare the shock shock and do not forget the desserts. The head of Epinouze, who spent ten years in various European palaces before returning to his Drôme, regularly visits Chicago or New York to train hotel school trainees. The hotel's hotel (two stars) offers comfortable rooms.
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Members' reviews on L’AUBERGE DE LA VALLOIRE
1.5/5
2 reviews
Value for money
Kitchen quality
Originality
Frame/Ambiance
Service
Visited in august 2017
Value for money
Kitchen quality
Originality
Frame/Ambiance
Service
je n'ai pas testé le restaurant mais j'ai testé l’hôtel. A fuir. Tout est fait pour prendre votre argent sans vous recevoir! Réception fermée à 21 heures. Le propriétaire indique par téléphone qu'on ne trouvera pas car il est en pleine campagne sans donner plus de renseignements alors qu'il est en fait en centre ville !
Value for money
Kitchen quality
Originality
Frame/Ambiance
Service
The portions are adequate and inventive is not setting: very few herbs, fruit in the kitchen (except dessert but good, nothing very special). You get the feeling that everything is made with the economy. As an example, the risotto bread only had a very remote risotto. The vegetable section is a few beans coated with bacon bard. Thick-cut steak is a square 5 inch side etc...
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