Maison du Moulin Galuzot
·Bed and breakfasts
WiFi availableFree ParkingHeatingGardenFishingFax/photocopyingAll 44 facilities +
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Service9.6
Rooms9.2
Facilities9.2
Cleanliness9.2
Value9.1
Location9.0
Wi-Fi8.5
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Room types · 1
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Apartment with Shower
1 × Extra-large double bed(s) (Super-king size)160 ㎡up to 10
Boasting a private entrance, this spacious apartment also comes with 5 bedrooms, a seating area and 2 bathrooms with a walk-in shower and a hairdryer. The well-fitted kitchen has a stovetop, a refrigerator, a dishwasher and kitchenware. Featuring a terrace with garden views, this apartment also features soundproof walls and a TV with satellite channels. The unit has 8 beds.
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Facilities · 44
All facilities & services listed by the hotel (aggregated across sources).
WiFi availableFree ParkingHeatingGardenFishingFax/photocopyingSoundproof roomsBreakfast in the roomParkingTerraceFree WiFiGolf courseAirport shuttleSquashPrivate parkingSun terracePrivate check-in/check-outAirport shuttle (additional charge)Board games/puzzlesAllergy-free roomElectric vehicle charging stationOutdoor furnitureAirport drop offAirport pick upSun umbrellasStaff adhere to local safety protocolsCleaning standards that are effective against CoronavirusPhysical distancing rules followedHand sanitizer in guest room and key areasFire extinguishersSanitized tableware & silverwareContactless check-in/check-outInvoice providedShared stationery like menus, pens are removedKey accessFood delivered to guest roomCCTV outside propertyProcess in place to check health of guestsDelivered food - securely coveredBicycle rentalWalking toursNon-smoking roomsNon-smoking throughoutLaundry washed per local authority guidelines
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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
23.9km
2
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.
16.9km
3
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.
17.9km
4
Cédric Burtin
Creative, Modern Cuisine · ★★ Michelin
€€€€
This tranquil watermill by a millstream abuts a cottage garden. After growing up in the Charolais countryside, chef Cédric Burtin, who trained with world-calibre Lyon chefs of the ilk of Paul Bocuse and Pierre Orsi, has come into his own as he explores the cornucopia of Burgundy. In addition to a savvily mastered creative streak, this authentic, delicate chef has a flair for adding a playful spin to the region’s ingredients and recipes. His surprise menu rolls out delicacies such as whitefish from Lake Geneva, confit and smoked with whitefish charcuterie, runner beans and a jus made from fishb
39.4km
5
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
43.5km
6
Jérôme Brochot
Modern Cuisine
€€€
Jérôme Brochot rustles up market-fresh cuisine in the guise of his "côté cuisine" set menu, which changes on a weekly basis. On weekends, the spotlight is on the fine dining surprise set menu. They offer a cookery class on Sunday mornings.
3.8km
7
Ed.Em
french · ★ Michelin
€€€
This eatery blends the talents of Édouard, a chef whose CV boasts stints at Quai d’Orsay, Philippe Rochat and Lameloise, and Émilie, a talented pastry chef who adds the final flourish to the fixed set menu. In a swish interior of midnight blue walls, carpets and Art Deco-ish light fixtures, you will sample a score rich in premium produce that is loaded in personality, yet subtly delicate: diver scallops, Jerusalem artichoke and truffles; line-caught seabass, a medley of pumpkin and lemon thyme-flavoured hollandaise sauce… Just the ticket for a gourmet halt on the wine road.
44.7km
8
L'Écrin de Yohann Chapuis
Creative, Modern Cuisine · ★ Michelin
€€€€
A former orphanage provides an out-of-the-ordinary venue for the cuisine of Yohann Chapuis, who learned the ropes at Lameloise. The chef crafts food rich in “taste and emotion”, which has its own distinct identity and character, thanks to premium seasonal produce, like scallops, day-boat turbot and game, all exquisitely presented. As examples, take these ormers from Brittanny, with mushrooms, watercress and juniper, or Bresse chicken cooked three ways, with red-wine poached pears. An excellent wine list and a knowledgeable sommelier complete the picture.
44.9km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.