La Roulotte des Grillots
·Bed and breakfasts
Free ParkingAir conditioningSwimming poolFamily roomsGardenBBQ facilitiesAll 34 facilities +
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Service9.6
Facilities9.6
Cleanliness9.6
Surroundings9.6
Guest reports describe individual stays. Confirm important facilities, benefits and arrival arrangements with the hotel.
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Room types · 1
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Wooden Caravan
2 × Single bed(s) / 1 × Double bed(s)12 ㎡up to 4
The wooden caravan has a double bed, 2 single beds and a bathroom. The kitchenette is equipped with a stovetop, toaster, fridge and kitchenware.
Rates / book on FlyerTrip →F
Facilities · 34
All facilities & services listed by the hotel (aggregated across sources).
Free ParkingAir conditioningSwimming poolFamily roomsGardenBBQ facilitiesCyclingBarBreakfast in the roomPacked lunchesParkingTerraceTable tennisBabysitting/child servicesPrivate parkingOutdoor poolBoard games/puzzlesOutdoor pool - seasonalKid mealsKids' outdoor play equipmentPool with viewHeated poolSwimming pool toysBadminton equipmentPool coverSun loungers or beach chairsStaff adhere to local safety protocolsCleaning standards that are effective against CoronavirusHand sanitizer in guest room and key areasShared stationery like menus, pens are removedAccess to health care professionalsThemed dinner nightsNon-smoking roomsLaundry washed per local authority guidelines
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Nearby & map
DiningSights
1
Frédéric Doucet
Modern Cuisine · ★★ Michelin
€€€€
Frédéric Doucet's restaurant is a creative and exciting take on established ideas of terroir and tradition. The son of bistro owners, he was born into the business, and cut his teeth in the kitchens of some of the greats, from Pierre Orsi and Paul Bocuse to the prestigious Maison Troisgros. In his premises nestled in the heart of a village with pointed towers and weathered roofs, the chef breaks it down for diners: nothing but fine ingredients from Saône-et-Loire (including Charolais beef, snails, pike and goat's cheese), prepared with rigorously applied classical techniques that do not exclud
53.8km
2
Maison Decoret
Creative · ★ Michelin
€€€€
(Temporarily closed) In a stylish Napoleon III mansion in the heart of Vichy, a UNESCO World Heritage Site, Jacques Decoret rolls out his inventive repertory founded on local country produce. He is surrounded by his family (Martine, his wife, in the front of house and his sons in the kitchen: Alexis, savoury chef and Antoine, pastry chef). The score is decidedly surf and turf-centric: cubes of langoustine tails, lentils from the Quatre Vents farm, creamy stock and red butter; roast fillet of lamb, seaweed-spiked Charroux mustard and Cancale oyster seasoning. Finish your meal with the incredibl
56.1km
3
Troisgros - Le Bois sans Feuilles
Creative · ★★★ Michelin
€€€€
In this nature-inspired interior designed by architect Patrick Bouchain, the glass-paned dining areas are arranged around an imposing century-old oak tree. In this setting, César carries on the family tradition with aplomb, with cuisine that bears the Troisgros hallmark more indelibly than ever. The dishes are original, punctuated with flashes of vegetable-based ingenuity and subtle hints of acidity and bitterness. Beautifully elevated ingredients; refined and adventurous dishes; a permaculture kitchen garden and lake – an exceptional restaurant in a setting that will take your breath away.
72.5km
4
JK Restaurant
Modern Cuisine · Bib
€€
Set in a small village deep in the Charolais countryside, Jeanne-Louise and Kevin (J+K) jointly craft cuisine that is very much in tune with the times, with the occasional nods to Italy. Painstakingly selected ingredients with a soft spot for vegetables: for example, a line-fished, chunky fillet of cod, spring veggies and a stock of Burgundy miso; apple clafoutis served with whipped vanilla-laced chantilly cream. Jaw-dropping lineup of pre- and post-dinner beverages, including a few gems from Italy’s vineyards.
37.7km
5
Restaurant de la Loire
Modern Cuisine · ★ Michelin
€€€€
Set on the banks of the Loire, this inn, refurbished in a tasteful modern vein, is the bolthole of Marie and Fabien Raux (born in northern France, the chef’s eclectic career has taken him to fine establishments from Morocco to Alsace). The chef crafts dishes in the zeitgeist, curated into a single set menu and starring seasonal produce. The vegetables come straight from the nearly 5 acres of garden and orchard that supply 90% of the restaurant’s needs, even in winter! The remainder is sourced from a handful of local producers: Loire zander, lamb, rabbit… Everything tastes of something in this
63.2km
6
Château d'Origny
Modern Cuisine · ★ Michelin
€€€
In this 16C château, where period terracotta floor tiles meet stone fireplaces, chef Julien Laval – who previously worked at Restaurant Serge Vieira in Chaudes-Aigues and was a finalist in the French Dessert Championship – is truly coming into his own. His indulgent modern dishes combine top-notch ingredients with a judicious use of international details, and are meticulously presented – take, for example, the foie gras terrine topped with a green tea and hibiscus jelly, served with lychee chutney in kumquat vinegar, or the Dombes duckling prepared two ways: cooked whole and pastilla, accompan
71.9km
7
Maison Lameloise
french · ★★★ Michelin
€€€€
It's impossible to sum up in just a few lines the story of this institution, whose star-studded career begun back in… 1926! Yet, Lameloise, whose interior features a string of warm, cosy dining rooms, each of which is appointed individually, is far from nostalgic. Éric Pras, former sous-chef to Jacques Lameloise, became head chef in 2009 when his mentor retired; as Éric puts it: "Tradition is the future." Faithful to the establishment’s founding spirit, as inspired as he is meticulous, Pras pays homage to Burgundy's terroir (snails, Bresse poultry, Charolais beef, Morvan hazelnut cazette) whil
92.5km
8
La Côte d'Or
Modern Cuisine · ★★ Michelin
€€€€
This iconic institution of the Morvan region, which has seen so many generations of chefs and fine food lovers pass through its doors, has embarked on a new chapter. In the wake of its auspicious débuts with Alexandre Dumaine and Bernard Loiseau, chef Louis-Philippe Vigilant now rolls out up-to-the-minute cuisine founded on solid classical bases. He has added his hallmark to more personal recipes that star first-class ingredients. Nostalgic guests can travel back in time and sample some of Bernard Loiseau’s iconic classics, such as frog's legs with garlic purée and parsley juice. The lineup of
88.0km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.