All the comfort and luxury of the main house with its welcoming sitting rooms, long terrace, and charming upstairs bedrooms that look out over the river and the medieval town.

With its eight arched windows, the dining room is filled with light, and its shady terrace overlooks the tranquil river. Cathy Bulot has brought to the decorating a sense of detail and balance. The welcoming space puts you at ease. The cooking here is joyful, and while it makes numerous nods to local products, it is always light. Bernard Villain, the executive chef of the hotel complex, has followed a long and varied path to this kitchen. Originally from Doubs, he studied with an old Alsatian master who imbued him with his philosophy and passion: Do good work and please yourself. Later he worked alongside Jean-Marie Meulien (Clos Longchamps), Dominique Toulousy (Les Jardins de l'Opéra), Alain Passard (L'Arpège), Philippe Etchebest (Château Grand Barrail), at the Ritz-Carlton in Dubai…
The team also includes pastry chef Pierre Hamard, who has no hesitation about putting sesame seeds into his chocolate and who delights in creating dessert sculptures. The brigade also includes 5 assistants and 2 interns.