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Chez PhiL

Name: Chez PhiL
Address: 68 Roubeil, La Pomarède, 11400, La Pomarède, FR

·Hotels

📍68 Roubeil, La Pomarède, 11400 · La Pomarède ↗

Free breakfast24-hour front deskFree WiFiDesignated smoking areaFree breakfastFood and water bowlsAll 18 facilities +

Review

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Room types · 5

Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).

Earth

1 × Queen Bed33 ㎡up to 2

1 Queen Bed355.2-sq-foot room with garden views Internet - Free WiFi 500+ Mbps (good for 6+ people or 10+ devices) Bathroom - Private bathroom, shower, towels, and shampooPractical - Wardrobe or closetComfort - HeatingAccessibility - Wheelchair-accessible doorway width (inches): 31Need to Know - Housekeeping on requestNon-Smoking

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Fire

1 × Queen Bedup to 2

1 Queen BedInternet - Free WiFi 500+ Mbps (good for 6+ people or 10+ devices) Bathroom - Private bathroom, shower, towels, and shampooComfort - HeatingAccessibility - Wheelchair-accessible doorway width (inches): 31Need to Know - Housekeeping on request, no cribs (infant beds) or rollaway/extra beds availableNon-Smoking

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Metal

1 × Queen Bedup to 2

1 Queen BedInternet - Free WiFi 500+ Mbps (good for 6+ people or 10+ devices) Bathroom - Private bathroom, shower, towels, and shampooComfort - HeatingNeed to Know - Housekeeping on request, no cribs (infant beds) or rollaway/extra beds availableNon-Smoking

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Water

1 × Queen Bedup to 2

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Wood

1 × Queen Bedup to 2

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Nearby & map

DiningSights

Auberge de la Forge

Modern Cuisine · ★ Michelin

€€€

This duet of talented innkeepers (a chef and a pastry chef with a passion for wine) earned their stripes with stints in iconic establishments such as with Christophe Bacquié at the Castellet and at Le Gabriel and Le Ritz. Here, in their own restaurant, Théo crafts signature cuisine that sings an ode to the produce of nearby Tarn with seasonal fruit and veg that he cherry-picks himself from Lavour Market. Sourdough bread made with heirloom flours, an iced tea of tomato water spiked with garden herbs, delicately seasoned gravlax of ikejime trout, followed by blue lobster from Brittany bursting w

36.4km

Villa Pinewood

Creative · ★ Michelin

€€€€

Inveterate locavores Anne and Thomas Cabrol give absolute priority to ingredients sourced nearby and do their utmost to limit the establishment's ecological footprint. The kitchen makes the most of its surroundings, caught between the dry terroir of the Causse limestone plateaux, with its truffles and aromatic plants, and the humid Montagne Noire, rife with undergrowth treasures (berries, mushrooms, wild plants). Examples include their "bouillon de l'aurore", a root infusion with an aromatic bouquet and incomparable freshness derived from 35 plants and flowers; the Montagne Noire trout macerat

36.7km

En Pleine Nature

regional, french · ★ Michelin

€€€

Chef Sylvain Joffre promises and delivers fresh, subtle, 100% natural food. This authentic cook-gardener-gatherer makes the most of the herbs and vegetables from his own garden and from painstakingly sourced local producers. Sylvain is conscientious, serious and the antithesis of showy. He aims to serve first-rate food at prices that make sense, crafting each ingredient sincerely and truthfully, adding the occasional flourish by way of jus, coulis, plants and flowers… The tasteful interior is low-key with the bonus of alfresco dining shaded by parasols. Highly committed to the environment, the

37.1km

Le Puits du Trésor

Modern Cuisine · ★ Michelin

€€€

Jean-Marc Boyer, a true craftsman whose passion is unmistakable, draws his culinary inspiration from solitary walks in the surrounding hills. Aromatic herbs and wild garlic enhance colourful dishes that are rife with crisp, forthright flavours, such as wild asparagus with morels from the Montagne Noire, Banka trout with lomo bacon and sautéed broad beans or confit rhubarb with raspberries accompanied by rhubarb and Limousin cream cheese ice cream. He arranges everything into a single set menu, packed with surprises. The interior, designed by Régis Dho in a Japanese vein, provides the perfect f

38.0km

Auberge du Poids Public

Traditional Cuisine

€€

Following in her parents' footsteps, Céline Taffarello continues to showcase the best of the terroir, with produce such as magret of black mountain duck with sarawak pepper and delicious, perfectly seasoned roasted peach with verbena. The cassoulet, which has won several awards, is particularly popular. The panoramic terrace, with its pretty view of the Lauragais plain is delightful. Comfortable guestrooms.

5.2km

La Table de Franck Putelat

Modern Cuisine, Creative · ★★ Michelin

€€€€

The medieval city is emblematic of the time-honoured heritage of Carcassonne and its region… and the same could almost be said of Franck Putelat. Established at the foot of the city’s famous ramparts, this native of the Jura who has made the Aude his home, spins a succulent tale of land and sea in his contemporary, designer lair. Much of the produce comes from his large vegetable garden, as he cleverly reworks regional hits according to his mood and inspiration of the day. Attractive plating, lashings of flavour and suave finesse embody his spot-on repertory. Three examples that have become ic

42.6km

En Marge

Modern Cuisine · ★ Michelin

€€€€

Frank Renimel and his wife have transformed a former farmstead into a gourmet loft decked in wood and stone, whose floor to ceiling windows embrace the rolling countryside. Perfectly in tune with the seasons, the chef changes his menu monthly, blending local, rustic fare with noble ingredients such as caviar, truffles or cèpes. The diner is often bowled over by Renimel’s craftsmanship, such are the emotions created by each bite, which is the case with the chef’s version of cassoulet, a firm fixture on the menu. To pleasantly prolong your stay, five exquisitely appointed guestrooms add the fina

39.8km

Py-r

gastronomic · ★★ Michelin

€€€€

Pierre Lambinon is nothing if not wholehearted! In this restaurant just a stone's throw from the Pont Neuf, he is making waves with his cooking. The meal begins with a festival of appetisers, bringing a foretaste of the flavours that will define the meal. The chef is at his most inspired when it comes to deftly preparing dishes based on herbs from the garden, fish and seafood and fine seasonal vegetables – intoxicating seafood aromas, grilled notes and the bitter overtones of vegetables. For example, line-caught hake from Saint-Jean-de-Luz and Pyrenean trout gravlax, broad beans and wild garli

44.1km

Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

Chez PhiL

Room types · 5

Earth

Fire

Metal

Water

Wood

Facilities · 18

Nearby & map