La Vallee Blanche

Since opening in Glasgow’s West End in 2008, La Valle Blanche has attracted glowing reviews for its classic French cuisine cooked with locally sourced Scottish ingredients. La Valle Blanche sits on the first floor of its Byres Road home and the window seats have great views of the West End’s buzzy street life. Its elevated position suits the restaurant’s ski lodge decor. The wood panelled walls and antler lamps of La Vallee Blanche are very much at home in style-conscious Glasgow but would not look out of place in a Chamonix chalet.
Classic French
Neil Clark is the head chef at Glasgow’s La Vallee Blanche and while traditional French cuisine is his driving passion, he is equally as enthusiastic about the use of seasonal Scottish ingredients. Hake landed in Scrabster; halibut from Peterhead and pork from Ramsay’s of Carluke are all regulars on the a la carte. At La Vallee Blanche, the dishes range from simple and satisfying sirloin steaks to more complex creations like the starter of braised pig’s cheeks which come with a shallot puree, watercress salad and crispy shallots. If fish does more to float your boat then take a look at options such as the Peterhead halibut served with a flageolet bean cassoulet, Toulouse sausage, tomatoes, garlic and herb breadcrumbs. French cooking, Scottish ingredients and a useful location in Glasgow’s West End all make La Vallee Blanche a restaurant worth hitting the piste for.