Château de la Chaix
·Guest houses
WiFi availableFree ParkingHeatingFamily roomsGardenBarAll 31 facilities +
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Service9.8
Facilities9.8
Cleanliness9.8
Rooms9.7
Location9.4
Value9.3
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Room types · 3
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Suite (6 Adults)
1 × Double bed(s) / 1 × Sofa bed(s) / 1 × Large bed(s) (King size)38 ㎡up to 6
This suite has a flat-screen TV, an iPod docking station and a private bathroom with hairdryer, walk-in shower and bathrobes. Please note that when the maximum occupancy is 2 guests, only one room in this suite will be available. If guests need the second room, an additional fee of EUR 35 applies.
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Quadruple Room
1 × Double bed(s) / 1 × Large bed(s) (King size)35 ㎡up to 4
This room has a flat-screen TV, an iPod docking station and a private bathroom with hairdryer, walk-in shower and bathrobes.
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Classic Double Room
1 × Large bed(s) (King size)27 ㎡up to 2
This room has a flat-screen TV, an iPod docking station and a private bathroom with hairdryer, walk-in shower and bathrobes.
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Facilities · 31
All facilities & services listed by the hotel (aggregated across sources).
WiFi availableFree ParkingHeatingFamily roomsGardenBarSoundproof roomsHot tub/JacuzziSaunaMassage servicesParkingPets allowedTerraceFree WiFiPrivate parkingWine/champagneSpa/wellness center servicesSteam roomBadminton equipmentHammamStaff adhere to local safety protocolsCleaning standards that are effective against CoronavirusPhysical distancing rules followedHand sanitizer in guest room and key areasSanitized tableware & silverwareInvoice providedPhysical distancing in dining areasFace masks for guests availableBicycle rentalNon-smoking roomsLaundry washed per local authority guidelines
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Nearby & map
Dining
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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
17.5km
2
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
17.1km
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.
34.4km
4
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
32.3km
5
Auberge de Briant
Traditional Cuisine
€€
The spacious and light new dining room gives onto the water and surrounding greenery. Tuck into the delicious dishes made by Filipe, the chef – pressé of Charolais oxtail and crayfish with sauce ravigote, sea bass roasted in olive oil, dill and garlic cromesquis... – and the tasty desserts made by Angélique, his wife!
2.7km
6
Auberge de Clochemerle
Modern Cuisine · ★ Michelin
€€€
You are sure to feel right at home in this charming stone-built inn set in a picturesque little wine-growing village. In a chic and cosy setting, the surprise set menu (only the ingredients are listed) stars seasonal produce, which are presented in carefully crafted dishes. This skilfully prepared and delicious cuisine is classic at first glance, but often scattered with unorthodox notes (Japanese chilli condiment, Maury-chocolate sauce etc). There are a few comfortable guestrooms for overnight stays.
41.1km
7
L'Atelier Locavore
Modern Cuisine · Bib
€€
On the banks of the River Loire, this restaurant is run by a local chef, whose trademark is delicious market-fresh cuisine. He serves an affordable set menu at lunchtime and a more elaborate monthly set menu. He carefully sources his ingredients, giving local produce pride of place: foie gras from Domaine de Limagne, trout caught in the Oron, beef from a farmer-butcher in Renaison, Roanne saffron and organic vegetables from Arfeuilles. A lovely cheese trolley is presented in the dining room.
29.8km
8
Auberge du Cep
Modern Cuisine · ★ Michelin
€€€
This emblematic Beaujolais establishment, which continues to honour its rich legacy, is the HQ of Aurélien Merot. The chef delicately and indulgently pampers regional produce with a soft spot for jus and sauces: slow-baked fario trout from Isère, almonds and sorrel sauce; Bresse poultry cooked in Fleurie wine (the house specialty)… Excellent value for money (the lunchtime menu is a bargain!) plus an impressive wine list.
41.2km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.