The pride of Healdsburg

 

Farm-to-table dining has been a part of Sonoma County’s food scene since the 1980s – well before today’s current trend.

In this community, chefs hang out with local farmers and winemakers. They build a camaraderie that connects the land to the kitchen and onto the table.

In Healdsburg, a family’s lifelong dream became a reality in the spring of 2015.

Brothers with a passion for food

Chef Dustin Valette and his brother, Aaron Garzini, opened the doors in their hometown on the same exact property their great-grandfather owned a bakery in the 1930s and 1940s. Food and dining are in their blood.

Dustin, a product of the Culinary Institute of America in Hyde Park New York, trained in Michelin-starred restaurants like San Francisco’s Aqua and Napa Valley’s Bouchon. He also spent time at the Mandarin Oriental Honolulu. Most recently, he was the executive chef at Healdsburg’s Dry Creek Kitchen, a Charlie Palmer restaurant.

Aaron is the front of the house who provides the leadership and service, and the impressive local wine list. He has spent years managing restaurants in San Francisco and the wine country, including John Ash & Co.

 

Valette

Together, the brothers created Valette.

The goal: To provide a canvas for local farmers, winemakers, and artisans to showcase their crafts.

And, they do it artfully with passion and dedication in a warm, authentic setting.

The restaurant is rustic, yet upscale, yet casual. In contrast, the California cuisine plating and tastes are innovative, artful, refined, and world-class.

 

“Trust Me”

Come hungry and order Chef Valette’s “Trust Me” tasting menu. For $15 per course with a minimum of four courses, you are treated to the best of the season’s local products, and the best of the chef.

All the charms, personalities, and pride of Healdsburg culminate and sing together in this one epic meal.

 

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Valette – the pride of Healdsburg. The window front exterior draws you in and welcomes you inside.
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The love of food is so relevant in the design with the open kitchen and house-made charcuterie above. During the meal, Dustin, Aaron, and their father, Bob, visit your table as if they are warmly welcoming you into their home.
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Organic Sonoma County Salad. Bernier Farms Mixed Greens, Candied Kumquats, Bleu d’Auvergne, Sunflower Seed Brittle
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Hawaiian Ahi “Poke”. Strong Arm Farm Kombu, Wakame Salad, Soy Kombu Emulsion, Crispy Avocado
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Nouveau French Onion Soup. Bernier Farms Welsh Onions, Silky Onion Velouté, 64 degree Egg, 18-month Valette Prosciutto
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House Made “Mac n’ Cheese”. Laurel Chenel Goat Cheese, Applewood Smoked Duroc Belly, English Peas, Candied Sweet Peppers
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I personally call this, “I’m in love with risotto”. Seasonal spring pea risotto bursting with flavor in every grain
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Day Boat Scallops en Croute
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Surprise! Jack’s Wild Fennel Pollen, Shaved Fennel, American Caviar, Champagne Beurre Blanc
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Peking Spiced Duck Breast. Liberty Farms Duck, Pickled Ginger and Forbidden Rice, Tamarind Jus, Baby Bok Choy
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American Kobe New York Steak. Foie Gras and Pink Peppercorn Butter, Morel Mushrooms
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60 Hour Sous Vide Lamb Bacon. Bernier Farms Watermelon Radish, Vanilla and Brown Butter Parsnip Mousseline, Pickled Kohlrabi and Jicama
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Bread, Butter and Jam. Yumberry “Jam”, Toasted Brioche, Salted Brown Butter Ice Cream
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Candied Apple. Cinnamon Apple Crèmeux, Caramel Honeycomb, Praline

 

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“The Chocolate Bloc”. Carmella Chocolate Mousse, Sea Salt, Toasted Meringue, Crispy Cocoa

 

Click here for TripAdvisor reviews and photos of Valette

Valette
344 Center Street, Healdsburg
+1-707-473-0946
Monday to Thursday, 5:30pm to 9:30pm
Friday to Sunday, 11:30am to 2:30pm and 5:30pm to 9:30pm

 

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