L'hermine Blanche - Recenzje

2023 waking meal for a table of 10 people: a lot of dishes, refined and well presented, all for a reasonable price. professional and very friendly service. alai...

good restaurant, few dishes for a successful cuisine is very pleasant. portions risotto a little. They were lacking damage drinks (no royal kir, no soft white w...

excellent time, perfect kitchen, staff at the top. Thank you for this good time. aude and fabien

Taste dishes of good quality. Welcome, very friendly chief and waiter. Very good desserts.

Very happy with our romantic evening in this warm and welcoming restaurant and with a very good cuisine! The boss is adorable and honest (he advised us to share...

Abinace nice, ideal for a road trip motorcycle break. The pasta at the chef's mill is a slaughter

Good food. Waiters nice and efficient. Service fast. We will come back.

Perfect! Excellent! Friendly and warm welcome. Reasonable price. We're not disappointed with our choice. Quick service

One of the only restaurants in Valberg opened in April and we were received by the chef with class and smile. And we went back after an excellent well-stocked m...

Nice Abinace, ideal for a motorcycle road trip break. The chef's wheel pasta is a killer Service: Dine in Meal type: Lunch Food: 4 Service: 4 Atmosphere: 4

Excellent food, something a little different. I’ve been twice now the food is excellent and the service is very friendly. When you’ve had enough of raclette and...

When we are visiting the outstanding holiday apartment building we are having breakfast and dinner outside. This time we decided to try lunch at the for the win...

Each year we go once or twice to Gilles the owner of Hermine Blanche and member of the Toques brulees, an association of young and promising chefs. The top chef...

nice little restaurant. very good athmosphere. Food was very good. we had a menue as motorbike group. Service perfect.

We had a marvelous experience at L'Hermine Blanche. The tuna fish mi-cuit was perfect and I haven't had a better Iberic porc in my life. We know the chef for se...