LA FERME-AUBERGE DU PIGNE ET CHAPON DE GUILHERMIS
Former forge converted into a patio offering gourmet cuisine based on fresh products.
While Bernard Piquet takes care of the vegetable garden and poultry farming (especially chicken and capons), his wife Line, prepares with these fresh products, light meals juggling between tradition and high cuisine such as the boneless stuffed guinea fowl with sage and lemon confit, the stuffed boneless capon sauce with mushrooms or stuffed boneless duck sauce with thyme and honey. Meals are taken in a large dining room, and the couple was able to highlight the structural components of origin of the house. Also nicely arranged, the former smithy that was converted into a patio, and the wine cellar became a very elegant dining room. We appreciate on sunny days the restoration in the shade of mulberry plane tree, in the patio or under the pines of the terrace. As for the rooms, which was renovated at the beginning of 2014, they are equipped with a flat-screen TV and free Wi-fi, their style will delight lovers of countryside setting. By the end of June and if weather permits you can also enjoy the outdoor pool.
Members' reviews on LA FERME-AUBERGE DU PIGNE ET CHAPON DE GUILHERMIS
C'est de la chance
2 chambres
Très convivial