{"id":239,"date":"2026-01-13T10:14:21","date_gmt":"2026-01-13T09:14:21","guid":{"rendered":"https:\/\/www.hoteldelavallee.com\/?page_id=239"},"modified":"2026-03-26T12:46:55","modified_gmt":"2026-03-26T11:46:55","slug":"restaurant","status":"publish","type":"page","link":"https:\/\/www.hoteldelavallee.com\/en\/restaurant\/","title":{"rendered":"Restaurant"},"content":{"rendered":"
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Restaurant<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Dinard, restaurant with sea view\n<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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On a rocky hillside, suspended over the water, Restaurant de La Vall\u00e9e celebrates the lively, sincere, iodized cuisine of chef William Basl\u00e9. We come here to savor the moment, with the sea as a backdrop, around dishes that are fair and generous, with fresh produce and subtle combinations.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\tCuisine de la mer<\/span>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The chef<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In the kitchen, the approach is instinctive and respectful. Each plate recounts the taste of the seasons, the tides, the precise gestures. Products are chosen for their freshness, their origin, their authenticity. Here, Chef William Basl\u00e9<\/strong> combines the sea with the land, in a no-nonsense cuisine driven by the desire to entertain well.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\tFrom market to plate<\/span>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The restaurant <\/br>\n de La Vall\u00e9e<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Our menu draws its inspiration from the rhythm of the tides and market stalls: local produce, line-caught fish and seasonal vegetables are treated with precision and modernity. Dishes are designed to bring out the original flavor of ingredients. The sober, creative approach respects the product and the balance between land and sea, offering immediate pleasure at the table.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\n\t\t\t\t

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Book<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\tThe love of good taste<\/span>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The sommelier<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Passionate and a fine connoisseur, C\u00e9dric Maupoint, our sommelier, shares a simple vision: that of a wine that accompanies, tells and awakens. On the menu, great names rub shoulders with confidential finds, chosen for their accuracy. Mineral whites, fleshy reds or summery ros\u00e9s: each bottle finds its place in a moment, an encounter, an emotion at the table.
After a busy 20-year career, C\u00e9dric has decided to return to his roots. His prestigious experiences at the Four Seasons H\u00f4tel George V, the Shangri-La Paris and the Prince of Wales, among others, have in no way diminished his simplicity and bonhomie. He's a fine palate who loves to share his passion and help his guests discover his finds, from grands crus to products from small, excellent winegrowers.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\tClose to sea and land\n\n<\/span>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Our partners<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Our cuisine is rooted in a living land. Market gardeners, oyster farmers, fishermen and artisans of taste are with us every day. Thanks to them, each dish pays homage to the true flavors of Brittany, and to those who cultivate them.<\/p>

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Opening hours<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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12 to 1:30 p.m.<\/strong> - 7:30 p.m. to 9:30 p.m.<\/strong>
From Wednesday<\/strong> noon to Sunday<\/strong> evening<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Discover<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t

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Discover<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t

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Restaurant Dinard, restaurant avec vue mer \u00c0 flanc de rocher et suspendu au-dessus de l\u2019eau, le Restaurant de La Vall\u00e9e c\u00e9l\u00e8bre une cuisine iod\u00e9e, vivante et sinc\u00e8re, port\u00e9e par le chef William Basl\u00e9. On y vient pour savourer l\u2019instant, la mer en toile de fond, autour de plats justes et g\u00e9n\u00e9reux, entre produits frais et […]<\/p>\n","protected":false},"author":13,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-239","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.hoteldelavallee.com\/en\/wp-json\/wp\/v2\/pages\/239","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hoteldelavallee.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.hoteldelavallee.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.hoteldelavallee.com\/en\/wp-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hoteldelavallee.com\/en\/wp-json\/wp\/v2\/comments?post=239"}],"version-history":[{"count":163,"href":"https:\/\/www.hoteldelavallee.com\/en\/wp-json\/wp\/v2\/pages\/239\/revisions"}],"predecessor-version":[{"id":3338,"href":"https:\/\/www.hoteldelavallee.com\/en\/wp-json\/wp\/v2\/pages\/239\/revisions\/3338"}],"wp:attachment":[{"href":"https:\/\/www.hoteldelavallee.com\/en\/wp-json\/wp\/v2\/media?parent=239"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}