Grand Hôtel Beau-Site

Frommer's Review

With its entrance evoking a medieval hall, this is the town's finest inn, a place with original character. The stone walls were built in the 15th century by an Order of Malta commander, Jehan de Valon (1440-1516). Today the rear terrace provides a view of the Val d'Alzou. The reception area has heavy beams and a cavernous fireplace. Rooms (23 of which are in the air-conditioned main building, the rest in a less desirable annex) are comfortable; each has a midsize bathroom, most with a combination tub/shower.

The restaurant serves regional cuisine prepared by the Menot family, who've owned the place for generations. Specialties include foie gras of duck with dark truffles, raw marinated salmon with green peppercorns, and braised and roasted duck served with truffled mashed potatoes. Dessert may be a slice of country-style fruit pie, served with caramel and whortleberry sauce, or a cake of caramelized walnuts.

Facilities:
Restaurant; bar; outdoor pool; room service; laundry service

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.