News

Ouest France

Mon, 24 Oct 2011 12:15:09 +0100

Important works were realized in the hotel de la Vallée. Gwendal Tanazacq and Laëtitia Le Breton took the direction of a mythical hotel, built on one of the oldest rocks of the city, with the feet in the water and lined by the hold of the Bec de la Vallée.

" We looked for an original establishment. We are cherished and we are going to work at the rate of tides. " Gwendal knows the secrets of cooking and Laëtitia was elected Better butler by the guide le Pouldo last year. With 65 flatware in the restaurant and also on the terrace, the challenge is fascinating. " We privilege fishes, seafoods and shellfishes. "

The hotel, counts 23 rooms " The majority have sea view. And some with a double sea view. " The establishment also welcomes groups and seminaries.

Hôtel pub and restaurant de la Vallée, 6, avenue George V. Opened of Wednesday to Sunday noon. During the week, from 8 am till 1 am. Phone. 02 99 46 94 00.

Ouest France Recipe

Mon, 24 Oct 2011 12:15:58 +0100

Dessert : roasted Pineapple, Spiced biscuit and Madagascar vanilla cream

By Gwendal Tanazacq chef in the Restaurant de la Vallée, Dinard

Not easy to find ideas for the New Year. Two chef from St Malo and one from Dinard propose you a starter, a main course, and a dessert. For the least inspired, they also sell their dishes.

Ingredients

Fresh pineapple; cloves; slightly salted butter; brown sugar (180 g); oranges ( two ); flour (115 g); cinnamon (1/4 spoon coffee); four spices (1/4 spoon coffee); an egg (beat it and keep only a third); baking powder (2 g); 50 cl of whole single cream; a vanilla pod of Madagascar (even a little of aroma if it's not enough perfumed); a half-gelatin sheet.

Preparation

Cut the pineapple in quarters in the length, and prick it of cloves. Make return in a fair sparkling butter and add 100 g of sugar. Reserve. Keep the juice of cooking and make it rise during 2 minutes. Deglaze with the orange juice. Reduce into a syrup. Put outside the fire, add 50 g of butter. Reserve.

For the dough spiced biscuit, mix : 115 g of flour, 80 g of brown sugar, 80 g of slightly-salted soft butter, the cinnamon, four spices and the egg. Add the baking powder and mix again. Keep on the fridge during 12 hours.

Spread the dough (thickness: 5 millimeters). With the knife, cut rectangles of 2 cm on 10 cm . Place them on a baking tray. Put in the oven 10 minutes in 180-200 °C (th 6-7), then let cool.

For the whipped cream: boil the cream and the whole and scratched vanilla pod. Add a half-gelatin sheet (having softened it in the cold water). Place the whole on the fridge during a half an hour. Make the whipped cream.

presentation

In a plate, place a quarter of warm pineapple, a rectangle of dough spiced biscuit above, and finally, the whipped cream in quenelle (or with a piping bag). Make zigzag on the pastry with the warm syrupy juice. Decorate with the cleared pineapple' leaves (10 seconds in boiling water then in ice-cold water).

Hôtel pub and restaurant de la Vallée, 6, avenue George V. Dinard. Places for diner still available for december 31st (menu : €105 exept drinks) Homemade foie gras to take away (€130/kg) Phone. 02 99 46 94 00

L'hotel de La Vallée est partenaire de la marque Bretagne

Fri, 27 Apr 2012 22:00:00 +0100

L'hotel de la Vallée est maintenant partenaire de la marque Bretagne . Be Breizh !!

Ouverture exceptionnelles du restaurant

Wed, 02 May 2012 22:00:00 +0100

En ce mois de Mai nous ajoutons de nouvelles dates d'ouvertures à nos jours d'ouvertures habituels. Nous serons ouvert pour :

Le diner du Dimanche 6 Mai
Les déjeuner et diner du Lundi 7 Mai
Le dejeuner du Mardi 8 Mai
Le diner du Dimanche 13 Mai
Le diner du Lundi 14 Mai
Le diner du Mardi 15 Mai
Le diner du Dimanche 27 Mai
Le déjeuner du 28 Mai

Nous serons ravis de vous accueillir le temps d'un repas , entre amis ou en famille . Vous pouvez réserver votre table dès à présent au 02.99.46.94.00