Thomas Chisholm invites La Maison du Val for a bucolic four-hands dinner
A royal hunting lodge, two exceptional chefs and an explosion of flavors to share. On June 6, La Maison du Val becomes the stage for a dinner as bucolic as it is creative.
A four-hands dinner under the stars
On June 6, 2025, La Maison du Val, a confidential haven in the forest of Saint-Germain-en-Laye, hosts a gastronomic event as unexpected as it is inspired. Thomas Chisholm, chef at Chocho restaurant in Paris and former Top Chef contestant, joins Étienne Berg, executive chef, for a unique evening.
In the elegant, history-laden setting of this 17th-century hunting lodge, the two chefs have reinvented the Maisons de Campagne buffet into a series of small plates to share, conceived as gustatory stops between tradition and audacity.
A joyfully unbridled locavore menu
The menu is divided into several phases, with each dish conceived as a sensory and festive experience. We start with a festive aperitif: Iberian ham, truffled grilled cheese, or the surprising “tek-paf” with peas, served in showcooking style.
On the tapas side, creativity explodes: hazelnut carrots & gouda, miso eggplant banoffee-style, or vitello tonnato twisted with Menton lemon. Main courses: red tuna & tomato water, langoustine, strawberry and peas, wagyu with pastis, pulled pork with gingerbread. A resolutely locavore score, played with inventiveness.
La Maison du Val: the art of entertaining differently
Just 40 minutes from Paris, La Maison du Val is part of the world of Maisons de Campagne, a hospitality concept designed as a second home without the constraints. With its 49 dreamlike rooms, convivial lounges and large wooded grounds, it offers an ideal interlude for refined relaxation.
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