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Burgundy Hotels


  • Spectacular restaurant
  • Bucolic setting


  • Uneven service
  • Some rooms are uninspiring

Updated 04/08/2014

Fodor's Review

Chef Marc Meneau heads one of the greatest kitchens in Burgundy, serving a casserole of Bresse pigeon and Breton lobster, scallops with a sea urchin-based sauce, and other creations next to a stream and in a large, statue-filled garden. His luckiest diners lodge onsite in contemporary guest quarters. Accommodations, which vary in price, form a delightful trinity: you can choose between pleasant rooms overlooking the garden; ones in the annex, the Pré des Marguerites; and full suites in a renovated mill, done up in a cozy style anglais. Note that the restaurant (reservations essential) is closed Tuesday and there's no lunch Monday or Wednesday.

Hotel Information


St-Père-sous-Vézelay, 89450, France



Hotel Details:

  • Closed mid-Jan.–early Mar.
  • 17 rooms, 8 suites
  • No meals

Updated 04/08/2014

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