Le Vallon

From the entrance, our eyes do not know where to go. Small cherries on the curtains, a floral and poetic wallpaper, a magnificent bouquet of flowers. The visit doesn't stop there, on the bistro side, a breathtaking wine cellar in a green decor, this time, a friendly and warm atmosphere that puts us at ease.

On the other side, restaurant this time, we find ourselves in the middle of the birds with a view on the garden, as an invitation to enjoy an aperitif on the terrace, before going to table.

Chef Julien Poulain invites you to close your eyes, open your taste buds wide and immerse yourself in his interpretation of Le Vallon's emblematic dishes: boneless chick with harissa, frogs' legs à la Lyonnaise, pike quenelle, grilled or meunière sole or beef tartar prepared before your eyes. Let yourself be carried away, savor each bite, time is suspended.

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