At Au Vallon, a new chef focuses on tradition

Le Vallon is writing a new chapter with the arrival of Romain Welkenhuyzen at the helm of the kitchen. A transition in keeping with the continuity of the place, with a clear desire to refocus the plate on the product and mastery of the fundamentals. Born into a family where catering and culinary sensibilities were already central, he grew up between his grandfather’s Vendée hotel business and the sensory world of his painter father. From an early age, he developed an instinctive relationship with taste, textures and materials. Trained at the Lycée Hôtelier in La Rochelle, he continued his career in several French establishments before settling at Léon de Lyon in the town of the same name. He quickly rose through the ranks to the position of chef, a demanding experience that forged his relationship with humility and technical solidity. The takeover of the restaurant and the arrival of new management now allow him to fully express his vision. At Le Vallon, Romain Welkenhuyzen defends a traditional cuisine that is masterful, clear and sincere, guided by the season and the product. The objective is clear: to make Le Vallon a house of substance, where people come back for the right balance and pleasure.