A carefully prepared cuisine that favors fresh, regional, quality, home-made products, concocted by Chef Stéphane Fumaz.
This former 17th-century coaching inn is well worth a gourmet stopover, and even a stay in one of the hotel's rooms. Chef Stéphane Fumaz concocts refined, meticulously-crafted cuisine based on fresh, high-quality regional produce (Aquitaine sturgeon, etc.) and homemade ingredients, served in a beautiful dining room with a monumental period fireplace, or on the terrace. Menus come with their own wine... a real treat for the palate! The eight bedrooms are just as beautiful, spacious, cosy and beautifully decorated.
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Members' reviews on LE CHAPEAU ROUGE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Ceviche de daurade ; trop d'épices, on ne sent plus le goût du poisson.
Seiche (cuite à point) mais galette de polenta brûlée. J'ai enlevé le dessus carbonisé pour le mettre sur le bord de l'assiette et le montrer à la serveuse : aucune excuse, pas de proposition de remplacement…
Chambre n°10:
Pas de serviettes de toilette ! (j'ai dû redescendre pour en demander), réveil lumineux pas à l'heure et impossible à régler ! Fenêtre ancienne en bois avec simple vitrage qui permet d'être réveillé à 5h15 par le chant du coq qui ne termine son récital qu'1h1/2 plus tard