La Vallée Verte
Hohenhaus 3, 37293 Herleshausen, Germany
1 PHOTO
Practical information
- Location
- Herleshausen
- Chef
- Alexander Mayer
- Cooking
- French | Gastronomic | International | Seafood | Vegetarian
- Services
- Access for people with disabilities, Accommodation, Electric charging station, Garden, Private Parking, Private Room, Terrace
- Style
- Elegant, Exceptional setting, Romantic, With friends
Gault&Millau's review 2025
16/20
Remarkable Restaurant
Even with a new chef, La Vallée Verte, which can only accommodate a maximum of 15 guests, offers a classic menu, but certainly with modern accents. One that is thoroughly choreographed and starts with the solid-liquid aperitif (a glass of cider and some top-class appetizers such as the great essence of local porcini mushrooms) on the terrace or by the fireplace. Luca Allevato, the new chef together with gastronomic director Peter Niemann, comes from Switzerland and although he also works with those top products that are known from many other restaurants, he also incorporates surprises. He sometimes risks something that is worthy of all honour in itself. Gillnet mackerel with vadouvan and carrot was one of the very successful creations, because the tasty fish was framed with a lot of freshness, while the caviar with the salmon seemed rather unspectacular. The course of truffle and celery was terrific, even if the truffle slices brought more earthy spice than an overwhelming truffle aroma; the saddle of venison with parsnip and beechnuts had a bold touch of spiciness. Of course, the Sancerre sauce accompanying the cod was served with a Sancerre as part of the pairing - and by no means a bad one. Whether you need the olive oil powder for the lemon-yoghurt-chocolate dessert (we don't) is debatable, but it must be emphasized that the quark soufflé with plums and five spices was a convincing airy, not too sweet conclusion. Warm classic service is a matter of course here, and the team is also well versed in the wines. By the way, the drinks menu is almost an attraction in its own right, because many wines have been calculated very cheaply, because there are quite a few half bottles to be found and current trends are depicted without becoming sensationalist. All that remains is the hope that the chef will remain unfaithful to his homeland for longer.
Map
OPENING HOURS
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Alexander Mayer Chef -
Yvo Struckmeyer Sommelier
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Alexander Mayer Chef de service
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Yvo Struckmeyer Chef de service
