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Auberge de la Caillère

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36 route des Montils

41120 Candé-sur-Beuvron

Phone : 02 54 44 03 08

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Capacity : 36 people

Number of bedrooms : 16

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1 nuit = la 2ème à -50 % | 2 nuits = la 3ème offerte

Valid from 05 November 2018 to 31 March 2019

N° E4C67A83
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1 nuit = la 2ème à -50 % | 2 nuits = la 3ème offerte

Valid from 05 November 2018 to 31 March 2019

N° E4C67A83

Auberge de la Caillère

Phone : 02 54 44 03 08

Address : 36 route des Montils 41120 Candé-sur-Beuvron

^* Offer n°E4C67A83 is being proposed by Auberge de la Caillère who are committed to carrying out all their obligations concerning the nature of the offer proposed. You may consult the conditions on the website Office de Tourisme de Blois|Chambord. Simply show the printed voucher or the screen on your smartphone or tablet in order to benefit from it with the establishment in question.
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Hidden away in the Beuvron Valley in a very calm and green spot, only 10 minutes away from Blois, La Caillère is a stop for relaxing and enjoying life on the way to the Châteaux de la Loire This is a former Inn whose main building dates back to the French

After both travelling and working on their side (US for Eric and Spain and Canada for Aurélie) they finally met in Australia. Then they decided to go back to France, worked in the French Alps in a gastronomic restaurant l'Atelier in Morzine and decided to fly on their own wings.

We met Jacky Guindon a very well-known chef in the region, he used to have 1 Michelin star. Jacky is looking for some people to take over his beautiful inn la Caillere ,we immediately Fell in love with the place.

We will personnaly assure you a warm welcome and a professional service in our charming Hotel 2* and gastronomic restaurant . In charge of the kitchen, Eric Rialland, originally from Brittany, has been taught by the greats: l'Auberge Bretonne 2 Michelin Stars with Jacques Thorel ,and l'Auberge de Kerbourg 1 Michelin Star .

In the dining room Aurélie will be your host. She spent over 4 years learning cooking and hospitality business in a prestigious catering school in France (Blois) while working in the best restaurant in the Loire Valley region such as l'Auberge du bon laboureur in chenonceaux ,hotel 4 * with a 1 Michelin star or le Domaine des haut de loire ,2 Michelin stars.

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