Hôtel de Paris

Partage :

Gourmet restaurant in an air-conditioned room. Inventive and creative cuisine based on fresh local produce. Hotel renovated at the start of the year with air conditioning in all bedrooms and large bedding.

Specialities: Farandole de Charolais, Roasted scallops in hazelnut crust and crayfish sabayon, Nougat parfait glacé with Vichy pastille.
LOGIS" chain, quoted in Le Petit Futé, Le Routard.
Catering activity .

Brasserie open Tuesday to Friday lunchtime with several formulas or home-made burgers, and evenings and weekends for the gourmet terroir restaurant and its creative cuisine.

Informations complémentaires

Chef :

Christophe VIF

Catégorie :

BrasserieGastronomic restaurantTraditional cooking

Spécialités :

Traditional French cookingGastronomic cuisineoffers dishes "homemade"

Classement guides :

Le Routard Hôtels et Restos de FranceLe petit futé

Chaînes :

Accommodation

Capacité :

100 couverts maximum25 couverts en terrasse

Type de clientèle :

Groups

Services :

Pets welcomeAccommodationPets supplementWi-fiTourist routesTourist brochuresTourist informationRestaurantBuffet mealPicnic hampersRestaurant for childrenCatererHome delivery

Équipements :

Baby chairRestaurantfireplaceShady terraceTerraceBarSustainable developmentRain water collectorsAir conditioned restaurantAir conditioningShelter for bikes/mountain bikesParking nearbyFree car parkCar parkToilets

Langues parlées :

English

Tarifs

Moyen de paiements : Check, Titres restaurant (vouchers), Bank/credit card, Cash, Travellers Cheque, Online payment, Credit transfer

Adult menu: 25 to 50 €

Child menu: 12 €

Menu of the day: 16 to 25 €.

Ouverture

From 16/01 to 31/12/2024, every Tuesday, Wednesday, Thursday, Friday, Saturday and Sunday.

Labels

Qualité Tourisme™
Restaurant
Combating waste

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Mise à jour le 24/09/2024 Par Office de tourisme Entr'Allier Besbre et Loire

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