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Verte Vallée Hôtel - Restaurant - Spa
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Portrait of Thony Billon

Originally from Le Mans, Thony Billon has lived in Alsace for over ten years. He has worked at several Michelin-starred restaurants and joined Verte Vallée in 2013. He has a passion for cooking with local produce. He is particularly attached to his adoptive region - Alsace - and is devoted to working regional flavours into his dishes.

Our suggestions

  • Terrine of duck foie gras
  • Home-made Presskopf
  • Scallop carpaccio
  • Trout filet 
  • Salmon Gravlax
  • Fish sauerkraut
  • Traditional sauerkraut
  • Guinea-fowl supreme
  • Sirloin veal steak 
Verte Vallée Hôtel - Restaurant - Spa - Hotel AlsaceGift vouchers

Awards

  • Jeune Talent Gault & Millau in 2017
  • Two "Toques" at Gault & Millau & one "Assiette" in the guide Michelin in 2017
  • 1st price at the Concours du Meilleur Foie-gras de Canard des Chefs d'Alsace in 2016
  • A 4th "Cocotte" Logis in 2016
  • Named a Chef d'Alsace in 2015 by the Alsace Federation of Restaurant Chefs.
  • Listed as a Maître Restaurateur in 2014
  • Jeune Chef Espoir de l'Année 2009 (Young Chef of the Year 2009)
  • 2nd Prize at the Challenge Foie Gras des Jeunes Créateurs Culinaires (Young Chefs Foie Gras Challenge) in 2005
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Gourmet Stay - 1 night From 121.50€ / person
Gourmand Stay - 2 nights from 215.00 /person
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