Le Domaine de la Colombiere

We had a cod as a main course. it was nicely served and very tasty. the dessert was cake and ice was ok without it being something special. the local red wine and the white roger perrin were both excellent. the hotel. what can I say...Great room. all the rooms that were named after an artist, and I guess decorated with the work of the artist. I stayed in dali. good choice (by artists) and the space almost as strange as the artist himself. the room was a high plateau with open bathroom. table with washbasin and bath on carpet laid. the shower was only as part of the tub and nowhere to hang the showerhead. So the shower was on the knees in the bath that held the showerhead, trying to meet all the time while washing and try not to miss, because then the carpet would be completely wet. Suddenly done, but a funny thing to tell the others and have a good laugh. I have to admit, I found the stay interesting and fun, but I am not sure I like to stay there for a week or two

Beautiful garden, castle and well furnished lounge at the arrival. next are several excellent dinning rooms and large high quality food

Quality restoration, re looks for interesting flavours and mixtures. Nice frame. good gastronomic address

We discovered the restaurant thanks to a groupon and we were not disappointed.A very friendly setting, a room or tables are not one on the other it is very pleasant.The gourmet menu is excellent and copied.The service is really good even if the young people at the service seemed a little lost from time to time.But it is part of the learning.I recommend

Without a doubt a redesigned room that makes forget the overannounced side of the previous tables and chairs. An airy and soothing room in which it is good to let yourself go to its culinary fantasies. For the rest the traditional menu (29 € ) holds its course with quite nicely rounded plates with convincing compositions but which would gain to display more tones: the haddock carpaccio with a lemon zest, the paved of yellow place remaining to the good cooking can be with a pinch of spy pepper or simply pepper and salt desperately absent from the table. for dessert the caramel apple languishes from its crest of ice in congrue portion.