Welcome to Les Grands Arbres de la Verte Vallée restaurant! This summer, Chef Thony Billon invites you to a unique culinary experience where seasonal flavors take center stage. Our refined menu is sure to delight discerning gourmets seeking new gustatory discoveries.
Discover delicate starters like the "Semi-Cooked Trout Medallion" with courgettes and minted pea gazpacho, as well as daring creations like the "Organic Goat Curd in Open Ravioli" with cucumber coulis, kiwi, and green apple.
For seafood enthusiasts, the "Petit Bateau Hake Fillet" with crushed tomatoes and herbed "Kassknepfle" will surprise you, while meat lovers will succumb to the "Veal Quasi Nut and Kadaïf Prawns" accompanied by a refreshing tabbouleh of three quinoas and lemon.
Conclude this exceptional meal with poached Bourbon vanilla pineapple cubes or the lemon and acacia honey "Moelleux" from the friend Jean-Luc, depending on your chosen formula.
At Les Grands Arbres de la Verte Vallée, let yourself be enchanted by Chef Thony Billon's creativity and expertise, and savor a memorable gastronomic moment in an enchanting setting.
Reserve now to embark on this unique culinary adventure and discover gustatory pleasures that will leave lasting memories. Bon appétit!