The look is frank, the words direct, the gesture precise. It is early on this spring morning and Valentin is hard at work.
First the lacquering of a veal and lemon juice on the eels for Japanese cooking. Then, almost in the same movement, the preparation of racks of pork in the heart of which he places like a wick of mackerel.
At his side, a young clerk works on preparing vegetables from the garden and heirloom tomatoes for lunch. The Restaurant has its own vegetable garden, and Valentin only cooks products from an ultra-short supply chain.
The pace suddenly quickens. The race, the instructions to his brigade, the adrenaline… The intense energy he puts into everything… “I’m a perfectionist at heart…”, he says when talking about his journey.
After school, he joined the Plaza Athénée and became head clerk at 18. Despite the assurance of being able to continue, he prefers to leave: “Paris was not for me. I was suffocating there…” So, he moved in with his grandmother and joined the Domaine de la Bretesche, in Loire-Atlantique, as a clerk. He stayed there for four years, became Chef de Partie in Pastry, and saw the establishment regain its lost Star.
Then, it was the Domaine du Boisniard, where he finished his training, where Mrs. Mousset – then general director – offered him to take over from a departing chef. A night of reflection, then he accepts, also sets his conditions: stabilize the brigade, then set off to conquer the Star. He will achieve this in four years.
In this alliance of living force and fragility. Power and emotion. Of complexity and obviousness. Everything that makes his cuisine so uniquely beautiful. And that we find in its Signature Dish: langoustine in three courses.
"A wonderful discovery, refined and skillfully crafted dishes with local ingredients, beautiful flavor combinations!
Thanks to the chef and his team for their warm hospitality in a green setting!"
"We had a great time with a 3-course meal paired with wines.
It was a real delight with true flavor discoveries.
The servers conveyed the chef's passion for each dish with their explanations and helpful recommendations."
"After an evening at La Table du Boisniard and a night in the lodges, we left enchanted. The restaurant was exceptional, living up to its Michelin star. It was a complete spectacle. With each dish, a story was told. The hotel aspect was also deserving of its 5 stars, in an exceptional setting, especially with its unique lodges, overlooking and commanding nature. Before leaving, we enjoyed a remarkable breakfast to beautifully conclude this royal experience. A big thank you to the entire staff who welcomed us with extreme kindness. We will definitely be returning without hesitation."