La Vallée Verte

Temporarily closed.Picturesquely located in a gorgeous landscape of forest and meadows, this wonderful stately home and castle (dating back to 1901) was originally a manor. In this compact restaurant, executive chef and host Peter Niemann and the kitchen team home in on excellent ingredients from the nearby surroundings, including game they hunt themselves. They successfully incorporate the flavours of Brittany and Scandinavia into their fish and seafood specialities. The restaurant's seven- or nine-course tasting menu is an elaborate and detailed affair, from the numerous aperitifs before the meal to dishes such as venison, parsnip and currant. The highly attentive and competent front-of-house team will also be able to help when it comes to expert wine recommendations. Overnight accommodation available at Hotel Schloss Hohenhaus.

What makes it distinctive

• A one star table in a castle hotel: dining is set inside the Schloss Hohenhaus estate, a manor and castle setting dating to 1901.
• A new kitchen chapter: the current Michelin listing notes Alexander Mayer as the chef in charge.
• Small room, long menu: an intimate set menu experience rather than a broad a la carte programme.

Signature Ingredients

• Seasonal regional produce: ingredients drawn from the surrounding countryside, treated with classical French technique.
• Fish and seafood: a recurring focus, with a Breton accent in the flavour profile.

Format

• Seasonal set menu rooted in classical French cooking, served inside the Schloss Hohenhaus estate.
• The dining room is compact, with an emphasis on a full evening progression rather than a la carte ordering.

Style

• Regional ingredients are a stated focus, used within a modern French framework.
• The kitchen also keeps a Breton thread running through parts of the menu.