Hôtel de Bourgogne
·Hotels
WiFi availableFree WiFiParkingFree ParkingNon-smoking roomsAir conditioning全部设施 · 70 +
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客房房型 · 1
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
Double Room
1 × Double bed(s)12 ㎡最多 2 人
This air-conditioned double room includes a flat-screen TV with cable channels, a private bathroom as well as a terrace. The unit offers 1 bed.
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酒店设施 · 70
酒店提供的全部设施与服务(来自多源资料汇总)。
WiFi availableFree WiFiParkingFree ParkingNon-smoking roomsAir conditioning24-hour front deskRestaurantRoom serviceHeatingTerraceFamily roomsPets allowedHikingLaundryFishingExpress check-in/check-outCyclingBarFax/photocopyingHorse ridingSoundproof roomsIroning serviceMeeting/banquet facilitiesCar hireBreakfast in the roomPacked lunchesMini golfNon-smoking throughoutPrivate parkingSun terracePrivate check-in/check-outDaily housekeepingDesignated smoking areaStreet parkingShared lounge/TV areaSpecial diet menus - on requestAllergy-free roomKid mealsSnack barWater sport facilities on siteOutdoor furnitureWine/champagneCoffee Shop on siteFruitsStaff adhere to local safety protocolsLaundry washed per local authority guidelinesCleaning standards that are effective against CoronavirusPhysical distancing rules followedHand sanitizer in guest room and key areasFire extinguishersFirst aid kit availableSanitized tableware & silverwareContactless check-in/check-outInvoice providedSmoke alarmsShared stationery like menus, pens are removedPhysical distancing in dining areasFood delivered to guest roomCCTV outside propertyAccess to health care professionalsScreens / Barriers between staff and guests for safety24-hour securityDelivered food - securely coveredSecurity alarmBicycle rentalWalking toursBike toursTour/class on local cultureBroadcast Live sport events
周
周边与地图
餐厅
1
Frédéric Doucet
Modern Cuisine · ★★ Michelin
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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
15.7km
2
Restaurant de la Loire
Modern Cuisine · ★ Michelin
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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
22.6km
3
Auberge du Cep
Modern Cuisine · ★ Michelin
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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.
32.2km
4
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.
39.7km
5
L'O des Vignes
Modern Cuisine · ★ Michelin
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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
33.8km
6
Auberge de Clochemerle
Modern Cuisine · ★ Michelin
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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.
34.6km
7
La Table de Chaintré
Modern Cuisine · ★ Michelin
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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
35.2km
8
Château d'Origny
Modern Cuisine · ★ Michelin
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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
37.3km
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点击列表项在地图上定位 · 距离与时间仅供参考。数据来自 Overture / Michelin / Wikidata。