Restaurant Pierre Caillet - Valmont

We spent a long time with the michelin guide to try to find an eating concentrated stopover on our gastronomic tour in the southwest. there is a series of restaurants with rooms, although the style and the facility of many of them looks like it. has not changed much for several decades, so it was a welcome relief to find a 1* restaurant with rooms that looked clean and modern (see separate review.) there is the choice between a 3 curse (also cheese of course,) 5 or 7 curses accompanying the food is a relatiw precise, but thoughtful wein list to compile. the style of eating is here relatiw light dishes with clean, pure aromen, with the use of much sweetness that appeals to me. each court had been reconsidered, but not overwhelmed to the point of fussiness, and let the aromes of the encoded article shine through. to each curs was another homemade brot, which is very impressive and shows the love to detail that the small kitchen offers. the very local cheese board was exceptional and once again underlines the commitment of this restaurant to use local, high-quality products. the service was warm and friendly, and this place felt quite local, which was a plus. all in all excellent value, high quality cooking in a cozy environment.

Menu is kreatiw with interesting associations. Quality/price is very good with a menu below 50 € (july 2017). the chef is a meilleur ouvrier de france, which is both a good thing (execution is as perfect as it can be) and also a bit overwhelming if. plates look more like sculptures than food. the wine card is on the short side, interesting bottles find them in rhône and south burgundy (i.e. giwry, that was excellent.) negative note: the service was on the slow side, and the love for detail did not meet the expectations (that the bottle of the weine ourselves shake, tired to wait for someone to see that our glasses were empty).

Stayed one night in my way to South Normandy. The dinner was a bummer, excellent regional product, worked with great care and a perfect savoir faire . The Chef is accessible and genuinely interested in the emotions his food creates. His is a scalpel if tastes...! There is also some rooms associated to the Auberge. Clean, modern, calm. Will come back ....

Absolutely fabulous! Very friendly and unpretentious service. Relaxed yet elegant setting. Food was lovely with very complex and interesting flavors. Wine was paired beautifully. Dessert was a dream! Beautiful setting. And what a great bargain for the price! This chef is doing great things with...the local flavors.... My favorite was the chocolate peppermint dessert.....to die for!

We ate here while staing in the hotel (Le Bec au Cauchois that is joined to it. The meal was one of the best that we have had, although don 't come if you are after a quick bite. We sat down about 8.30 and rose...at about 11.45 (after 9 courses . We went for the 'Tentation ' menus at €83/head for the 9 courses. All were memrable, some exceptional. Here goes: 1. Foie gras with walnuts with a thin gelled bright red coating of something sharp. Abolutely delicious. 2. Scallop (singular but large with puree of a vegetable (parsley root? and a cream of what turned out to be a citrus fruit called a kalamansi, with a flavour like a lemon crossed with a mandarin. The chef gave us a taste of one at breakfast the next morning, very sharp initially, then very mandarin. This dish was one of the best i have ever eaten. 3. Raviolo (again singular of langoustine claw meat (with something else served on pumpkin puree witha fish bouillon containing cocoa in some form. Again, a superb dish. The cocoa gives the stock a richness and density, without any sweetness. 4. A lightly cooked oyster (the singular motif continues on a bed of finely chopped cabbage and local saucisson, all under a thick layer of a very light but stable foam flavoured with a pepper of some description. Excellent. 5. Jerusalem artichoke and white truffle in the form of an ice cream the diced vegetable, the vegetable as a thin crisp and a few slices of a white gel flavoured with the veg. Not dramatic but a lovely mixture of flavours and textures. 6. Young partridge breasts with a trompette duxelles coating, served with trompettes, parsnip (I think and a lovely, sticky reduction. The partridge was beuatifully moist. Longer hanging of the bird would have suited me, but when in France ... . The duxelles stayed in placed around the meat, which was beautifully moist (I hope that word doesn 't get the Trip advisor censoring software agitated . Dleish. 7. Cheeses. A good selection of Normandy cheeses. All those that we tried were in superb form. 8. A 'pre-dessert ' (it was actually a dessert of Reine Claude plums in sorbet, puree and mousse form. Excellent. 9. Choice of pud from the pud menu. We chose a pear dish with rice pud and a delicious combo of three different apples, in the form of puree, a sort of gelled puree ball and a bit of apple. Very good end to the meal. Home made breads were served thoughout the meal, all good, especially a pink ciabatta. We drank a glass of a sweetish wine (the proprietor 's recommendation with the foie gras and a Nuits St George with everything else. Service was good; pleasant, helpful, unobtrusive. It was not a quick meal, especially at the beginning, but we had nowhere to go and it was a very, very pleasant experience. The decor is fairly plain and unpretentious, and the seats notably comfortable (just as well . Damage, including a couple of mint teas and tap water (free! , €262 for 2 people. By no means cheap but for the standard of cooking, imagination and originality and the general quality, a fair price. It all sounds a bit silly and pretentious, and in some ways it is; special crockery for some of the dishes, unusual ingredients and so on. However, it is underpinned by first class culinary skill and understanding, and it works very well indeed. The chef thoroughly desreves his Michelin star; I wonder what he needs to do to get more. I 'd say it was the best Michelin star meal, possibly any meal, I 've eaten. I 'd recommend staying in the hotel bit if you eat here, if only to do the (not outrageously pricey wine list justice.