Maison d'hôtes Trip'n Touille
·Guest houses
Free ParkingHeatingGardenParkingTerracePrivate parkingAll 7 facilities +
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Room types · 4
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Family Suite
1 × Single bed(s) / 2 × Large bed(s) (King size) / 3 × Single bed(s) / 1 × Large bed(s) (King size)40 ㎡up to 5
The family room features a private entrance, a tea and coffee maker, as well as a private bathroom boasting a shower and a hairdryer.
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Double Room with Garden View
1 × Extra-large double bed(s) (Super-king size) / 2 × Single bed(s)25 ㎡up to 2
The double room features a private entrance, soundproof walls, a terrace with garden views as well as a private bathroom boasting a shower.
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Family Room with Garden View
2 × Single bed(s) / 1 × Large bed(s) (King size)25 ㎡up to 4
The family room features a private entrance, soundproof walls, a terrace with garden views as well as a private bathroom boasting a bath. The unit has 3 beds.
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Double or Twin Room
1 × Large bed(s) (King size) / 2 × Single bed(s)20 ㎡up to 2
The twin/double room features a private entrance, a tea and coffee maker, as well as a private bathroom boasting a shower and a hairdryer. The twin/double room has parquet floors and offers a high chair for children, heating and garden views.
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Facilities · 7
All facilities & services listed by the hotel (aggregated across sources).
Free ParkingHeatingGardenParkingTerracePrivate parkingNon-smoking throughout
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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
8.7km
2
Hostellerie d'Héloïse
Modern Cuisine · Bib
€€
On the banks of the Grosne in a town steeped in culture and heritage (abbey, national stud farm and a race course), this hostelry specialises in first-class seasonal fare: asparagus in vinaigrette, low-temperature egg and a frothy espuma of parmesan or lamb cooked two ways – the saddle is stuffed with wild garlic and the shank is prepared in a curcuma flavoured nem. Now add a fine selection of wines by the glass, a bright conservatory overlooking the river, warm, cheerful service and a good night’s sleep in the cosy guestrooms – what’s not to like?
22.2km
3
L'O des Vignes
Modern Cuisine · ★ Michelin
€€€
This stone building in the Mâconnais region is surrounded by a landscape of vineyards that extends to the Roche de Solutré. It houses the restaurant of a true Burgundian, Sébastien Chambru, who worked notably at Le Moulin de Mougins. He then headed off to Japan and, in Tokyo, was enthralled by the respect the Japanese chefs had for their ingredients. The author of several cookery books, he now conjures up his delicately creative cuisine here in Fuissé, finding inspiration in the day’s market (marinated and flamed tuna with condiments and beetroot-yuzu vinaigrette for example). In the adjoining
34.4km
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.
24.8km
5
La Table de Chaintré
Modern Cuisine · ★ Michelin
€€€
This quintessential country restaurant, tucked away in a picturesque village in the heart of the Pouilly-Fuissé vineyards, is the brainchild of a friendly, industrious couple. He scours the local markets for fine produce, which he unveils in cleverly crafted dishes. For example, langoustines from Brittany with celtuce and the first tomatoes, frogs’ legs poached and deep-fried in Japanese breadcrumbs, or Bresse chicken with pattypan squash, rainbow chard and heirloom carrots… The food is naturally enough paired with a fine selection of Burgundy and Beaujolais. The set menu changes weekly – all
36.8km
6
La Marande
Modern Cuisine · ★ Michelin
€€€
In the local dialect, ‘marander’ means ‘go and eat’. On the Tournus road, this handsome house, built out of Burgundy stone and set in a landscaped garden, is definitely worth a gourmet halt before a good night’s sleep. The owners, Élisabeth and Philippe Michel, are clearly determined to bequeath the tradition of hospitality and the love of premium produce to their team in this elegantly contemporary house that feels like a home. In the kitchen, the chef consummately and delicately curates striking dishes rich in generosity. The stonking choice of Burgundy wines and the knock-out patio add the
37.6km
7
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.
38.6km
8
Pierre
Classic Cuisine · ★ Michelin
€€€
In the southernmost town of Burgundy, this unassuming house in a pedestrian street is home to a benchmark of local gastronomy. The traditional architecture (bare beams and stonework and an old fireplace) is enhanced by contemporary details. Since 1991, Christian Gaulin has been celebrating the classical union of regional produce and modern techniques. Whenever he can, this solid technician sings a subtle ode to Bresse and Burgundy. Foodies can decadently indulge in frogs’ legs ravioli with garlic cream, tender pigeon, the breast roasted on the crown, the thigh confit with shallots, Charolais b
38.8km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.