“Stained glass windows, vaulted ceilings, and an atmosphere fitting of the former monastery is what you will find in this hotel. Not prayers in round, but quiet spaces to read, high ceilings to admire and a real sense of peace in the Burgundy countryside. Modern touches come in the shape of whirlpool baths in each room, and of course from the kitchen. Chef Emmanuel Hébrard serves up something quite special, such as his poached, smoked quail's egg with langoustine wrapped in fine buckwheat pancakes. Only thirty minutes from both Beaune and Dijon, so a hire car is probably worthwhile, although if driving on the continent is not your bag, the hotel owners are happy to arrange vineyard trips and transport for you. ”
Twelve rooms and four suites, all decorated to the highest standards. Ensuite bathrooms come complete with whirlpool bath – a great luxury after a long drive. Each room also has a lovely view over the surrounding parkland.
Originally published by The Telegraph (view article)
Monastic interiors of stained glass, vaulted ceilings and elegant cloisters in the public areas give way to English carpets and chintz in the country-house-style bedrooms. Bathrooms are lavish, flooded with light and have Jacuzzis and rain showers. There are two restaurants: a bistro serving lunchtime dishes such as snails with pearl barley and rabbit stew with fresh pasta; and the gastronomic option, open only in the evening. Here, in the sublime surroundings of the cloisters, chef Emmanuel Hébrard delivers perfectly balanced dishes such as a consommé of Jerusalem artichokes with truffles from Burgundy and poached, smoked quail's egg, and langoustine wrapped in fine buckwheat pancakes. This is one chef to watch.
Originally published by Conde Nast Traveller (view article)