New sommelier at La Vallee Verte

HERLESHAUSEN: Yvo Struckmeyer is the new sommelier and restaurant manager at La Vallée Verte restaurant. He previously worked at the Kronenschlösschen in Eltville and before that at the 100/200 in Hamburg.

He completes the team around the new head chef Alexander Mayer. Fabian Müller is sous-chef and Astrid Williams is pattisière at the restaurant, both of whom have already successfully shaped the culinary scene at the Hotel Atlantic Hamburg together with Alexander Mayer. The kitchen brigade is complemented by Johannes Benz, who most recently worked at the Waldhotel Sonnora and also incorporates new impulses and ideas into the daily creative work.

In terms of style, Alexander Mayer focuses on classic French haute cuisine with influences from the flavours, aromas and techniques of the world's best kitchens. He mainly uses regional and seasonal products from the hotel's immediate surroundings, such as game from the hotel's own forest, vegetables from the Demeter farm in Herleshausen or poultry and egg products from the Zimmermann family's Nordhof Willershausen farm. The team also grows its own fruit and vegetables or collects wild plants and walnuts, which grow and thrive in their natural state just a stone's throw from the restaurant. The menu currently comprises seven courses for €169, but can also be reduced to a five-course selection for €149. A vegetarian menu is available by prior arrangement.

Construction work is currently underway in the castle, which should be completed by the end of November. The restaurant will then move to new premises.