Where should I begin? French, expensive, trying to hard to be something more than what it should be, however quite nice with potential. If perhaps the menu was reworked, food toned down a notch and...
We returned to Valentien after a two year hiatus.
I have been eating there since it first opened, and have eaten food by the original chef, a brilliant individual, and other chefs who have come...
Where should I begin? French, expensive, trying to hard to be something more than what it should be, however quite nice with potential. If perhaps the menu was reworked, food toned down a notch and...
