Ajo y Tomillo

Ajo y Tomillo, the young French gastronomy, sets up shop in Valencia It is at number 21 on Calle Condé de Montornes where you are welcomed by Guillaume Doll, 30 years old, whose Curriculum Vitae reads like a guide to the best French restaurants in the world. He has worked in the kitchens and ovens of the Royal Monceau in Paris (Hotel *****), with Gilles Rasteau at the First, restaurant * of the Westin in Paris, at the Relais Plaza du Plaza Athénée (Hotel *** **) with Philippe Marc in Paris, in the restaurants “Sand-Bar” and “On the rock” at the Eden Rock (Hotel *****) in Saint-Barthélemy with Eric Desbordes, at l'Abeille (** ) at the Shangri-La (Hotel *****) in Paris, at Dior Délices in Saint-Tropez, in the kitchens of Yannick Alleno, at Daniel Boulud's restaurant Daniel (restaurant **) in New York, at La Réserve (restaurant **) in Ramatuelle and at Chalet d'Adrien (Hotel ***** and restaurant * Michelin) in Verbier in Switzerland, and at K2 Chogori, restaurant in the Altiplano ***** hotel in Val d'Isère. I hope to bring high the colours of French, Spanish and international gastronomy to Valencia. It is a daily effort, but I have the desire to always be at the best level and to do better every day than the day before. Come to Ajo y Tomillo, there you will feel at home.