La Table d'Alva

The story

La Table d'Alva, Val-de-Reuil – Modern Cuisine with Michelin Recognition

A young team with serious credentials

Alice Picard and Valentin Harou met in the kitchens of some of France’s most prestigious addresses. Alice trained under Frédéric Anton at Le Jules Verne, then spent two seasons in Courchevel with Sébastien Vauxion (Meilleur Chef Pâtissier du Monde 2024), and worked as sous-chef at La Réserve de Ramatuelle. Valentin’s path took him through Le Meurice with Alain Ducasse, the Peninsula Paris with David Bizet, and the K2 Altitude in Courchevel. Together, they opened La Table d’Alva in Le Vaudreuil, just outside Val-de-Reuil.

A restaurant built on seasonality

The menu changes with the seasons, offering several ways to experience the kitchen. At lunch, the Menu Bistro is for a straightforward pleasure, while the Menu Découverte is a three-course gastronomic service. In the evening and on Sunday lunch, the Menu Dégustation unfolds in five or seven courses. On Thursday evenings (and from late June also Wednesdays), the Menu Brasero brings a fire-cooked twist to the table. The cooking is precise, ingredient-driven, and rooted in modern cuisine.

Michelin Recommended 2026

The Michelin guide recognised La Table d’Alva with a Recommended distinction in 2026, a nod to the quality and consistency of the cooking. The dining room is air-conditioned, with outdoor seating in season, and the restaurant is wheelchair accessible. Four-legged guests are welcome, and free parking is available nearby.