L’AUBERGE DE LA VALLOIRE
Established since 1985, Chef Jean-Jacques Gallifet is a conservator of his country, Collines des Colline, known as Regarded of Fruit. He has over 150 recipes exaggerate the fruits of the land, apples, pears, peaches, apricots and many others, that he puts in cooking and plate with inspiration and talent. So its chutney in apricot matiné onions, tarragon, vinegar… These juices, cold or hot, decorate the sofas or the verrines, accompany meat and meats, dare the shock shock and do not forget the desserts. The head of Epinouze, who spent ten years in various European palaces before returning to his Drôme, regularly visits Chicago or New York to train hotel school trainees. The hotel's hotel (two stars) offers comfortable rooms.
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