La Vallée Blanche

There is an air of a French alpine bistro to this restaurant with its wood clad walls and deep red upholstered chairs. Although the menu is inspired by French classics the chef makes good use of local seasonal produce resulting in an interesting Gallic-Scottish fusion. Start with a terrine of smoked mackerel, smoked trout, saffron potatoes and herbs with kohlrabi remoulade and homemade sourdough. A roasted Guinea fowl breast with garlic mash, roast celeriac, spinach and wild mushrooms may follow, with a tangy orange, almond and olive oil cake drawing the meal to a close. The helpful sommelier can assist you in selecting a wine to match your meal from the many French wines on offer.

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