Guest-guided hotel insights
Les Vieux Guays
Cerdon
9.1/ 10Excellent
Based on public data
This hotel has little guest-verified firsthand data yet. 0 reports; thin data, conclusions stay cautious. High-value questions (upgrades, lounge, breakfast) stay marked insufficient — we label thin data, we never fabricate.
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9.08/10FlyerKey composite
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Rooms & Views
Family Suite (2 Adults + 2 Children)
The rooms at Les Vieux Guays are uniquely-decorated. Featuring a hairdryer, private bathrooms also come with free toile…
Twin Room
The rooms at Les Vieux Guays are uniquely-decorated. Featuring a hairdryer, private bathrooms also come with free toile…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- Côté Jardin★ Michelin This aptly named establishment is supplied by a market gardener who grows over 300 varieties of vegetables, fruit and herbs. Chef Arnaud Billard, a native of Maubeuge, is now at home on the left bank of the Loire on the road to Bourges. His tasty, spot-on market cuisine is clearly veggie focused, thanks to inspired, yet subtle associations together with an underlying fondness for citrus fruits. Dotted with Asian notes, the score also demonstrates the chef’s love of seafood. Examples include scallops on a bed of leeks, paired with a delicious yuzu kosho sauce, which is a paste made out of chili22.7km
- Auberge des Templiers★ Michelin Some things never go out of fashion… The oldest stone walls of this quintessential Sologne coaching inn with a half-timbered, pink brick façade date back to the 17C. Former patrons include the likes of French stars Mistinguett and Maurice Chevalier. Settle in at your table in this timeless setting of solid oak beams, Gien earthenware and crystal, with a view onto the magnificent grounds planted with century-old trees. The chef cooks classics and dishes that smack of modern inspiration, whether using fish and seafood or meat – he has a penchant for game. Home to some exceptional vintages, the s36.1km
- La Table de Christophe Hay et Loïs Bée★ Michelin Opposite Limère golf course, Christophe Hay's second establishment sports a contemporary interior inspired by nature and the forest, the chef's main muses, together with vegetables from his garden. The huge open kitchen is in the hands of chef Loïs Bée, whose highly personal score, underpinned by confident technique, is nonetheless perfectly in tune with the house ethos. The delicate, seasonal cuisine is eco-conscious and favours short supply chains and game in season. Think Sologne trout, cucumber, verbena and tapioca; fillet and andouille of ostrich, parsley-flavoured viennoise, wild garlic,39.4km
- Maison Medard★ Michelin Wholesome flavours, jus, emulsions and sauces that melt in the mouth, illustrated by quenelle of sheatfish, white asparagus and langoustine cream or loin of pork and artichokes in a gutsy veal gravy. Their new take on the ubiquitous crottin de Chavignol featuring a light, unctuous, siphoned mousse surrounded by an acidic tomato juice is out of this world. The chef’s up-to-date, intelligent, delicate cuisine sings the praises of local produce, all of which orchestrated into subtle, colourful dishes. Chef Julien Medard and his wife Delphine (in charge of the dining room) warmly greet customers i45.5km
- La Pomme d'Or★ Michelin In the heart of a famous wine-growing village, a young couple from Brittany has opted to shine the spotlight on seafood to such an extent that you can almost smell the sea air. Their single set menu, whose dishes are intriguingly and poetically named, offers a choice of flawlessly fresh fish and shellfish, all of which are consummately cooked. The chef, who clearly knows his stuff, has his sights clearly focused on a single goal: taste. The wine list unsurprisingly gives the floor to Sancerre wines, and you'll hear no complaints from us. Cheerful, smiling service in an uncluttered, elegant int49.3km
- Grand Hôtel du Lion d'Or★ Michelin Marie-Christine and Didier Clément have successfully enhanced Sologne’s pastoral universe in their historic regional gourmet landmark thanks to some fabulous restoration work. The Offard house was entrusted with creating an incredible natural, ‘rural’ interior out of “stone cardboard”, an 18C handicraft about which chef Didier Clément is passionate. The food embodies a gourmet interpretation of the countryside, courtesy of the chef’s research into forgotten herbs and spices: grains of paradise, sand leek, angelica and lemon thyme. Clément signs a patriotic lineup, free of unnecessary frills an53.3km
- L'ÉpicerieBib Is the restaurant a grocer’s or is it the other way round? Whatever, this ebullient, two-in-one business quietly feeds us well, which is all that matters! Mathieu (in charge of savoury dishes) and Clémentine (desserts) curate a splendid, seasonal menu that stars regional produce: organic market garden veg from down the road, free-range meat and herbs from the garden. All the tableware (crockery, knife rests, carafes) is the handiwork of artisans established in this thriving pottery village. Their unpretentious eatery is a hit with the locals, which is always a good sign. Beware, 20 seats only,41.1km
- Ezia★ Michelin Nicolas Aubry, previously Christophe Hay's executive chef, has now taken over the reins of his mentor's restaurant. The decor has not been changed and it is a pleasure to be back in this modern space with a view into the kitchen. Organised into single set menus that take their cue from the seasons and from produce sourced in the Loire region, the finely crafted dishes are expressions of his delicate cuisine, which may be subtle but has bags of personality.67.3km
- Christophe Hay - Fleur de Loire★★ Michelin Christophe Hay's restaurant is housed in a 17C stone-built hospice on the banks of the Loire, overlooking the river that is his primary inspiration. Giving onto the kitchens, the elegant dining room is adorned with decor that evokes the chef's culinary world. He rolls out his repertoire, from signature dishes to original creations, which are notable for their lightness and flavour, but also their textures. Every plate is an ode to the Loire Valley, drawing on its Ossietra caviar from Sologne, wild-caught Loire perch, vegetables from the kitchen garden, Touraine guinea fowl, Chambord venison, W75.5km
- Le Favori - Les Sources de Cheverny★ Michelin In the heart of a wooded estate, this venue sets the scene for a culinary experience that is both delicate and daring under the auspices of Pierre Frindel, formerly at Sources de Caudalie. The chef delicately crafts local and less local produce, deploying his consummate skill and subtle creativity. Each dish strikes an accomplished, harmonious balance between tradition and modernity, depicted by a breast of Bresse poultry, melt-in-the-mouth aubergine, smoked caviar and crunchy confit leg, underscored by a saffron jus, or by John Dory in nasturtium oil. Spot-on cooking, elegant plating and a di70.1km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Saint Peter church of Chisseaux church located in Indre-et-Loire, in France99.1km
Attraction data from Wikidata (CC0) — reference only.
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