Le Heron Pourpre B&B gastronomique
·Bed and breakfasts
WiFi availableFree ParkingSwimming poolHeatingFamily roomsGardenAll 39 facilities +
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Service9.9
Cleanliness9.9
Rooms9.8
Facilities9.6
Value9.4
Location9.4
Wi-Fi8.1
No checkout or paid ranking here — commission never drives content.
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Room types · 2
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Family Room with Private Bathroom
2 × Single bed(s) / 1 × Large bed(s) (King size)34 ㎡up to 4
The family room offers a private entrance, soundproof walls, as well as a private bathroom boasting a walk-in shower and a hairdryer. The family room has parquet floors, a seating area with a flat-screen TV, a tea and coffee maker, heating as well as city views. The unit has 3 beds.
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Deluxe Double or Twin Room
1 × Large bed(s) (King size)26 ㎡up to 2
The spacious twin/double room provides a private entrance, soundproof walls, a terrace with garden views as well as a private bathroom featuring a walk-in shower. The unit offers 1 bed.
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Facilities · 39
All facilities & services listed by the hotel (aggregated across sources).
WiFi availableFree ParkingSwimming poolHeatingFamily roomsGardenBarTennis courtPacked lunchesParkingPets allowedTerraceFree WiFiPrivate parkingOutdoor poolSun terraceSpecial diet menus - on requestOutdoor pool - seasonalKid mealsPool barOutdoor furnitureWine/champagneOutdoor fireplaceBadminton equipmentDesignated smoking areaSun loungers or beach chairsSun umbrellasStaff adhere to local safety protocolsHand sanitizer in guest room and key areasCashless payment availableFire extinguishersFirst aid kit availableContactless check-in/check-outInvoice providedSmoke alarmsKey accessBike toursNon-smoking roomsNon-smoking throughout
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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
55.5km
2
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.
36.1km
3
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
74.8km
4
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
69.5km
5
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.
82.6km
6
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
84.1km
7
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
71.5km
8
Le Montcenis
Traditional Cuisine · Bib
€€
Both the decor (vaulted cellar, exposed stone and beams) and the food are full of character. Laurent Dufour draws on fine produce to create generous and authentic dishes, such as fillet of sea bream with Provencal-style vegetables and pesto, or roast pigeon with pan-fried foie gras and sherry jus. The menu changes regularly and, in winter, features truffles, of which the chef is a big fan! The welcome is cordial.
54.3km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.