4.0
Very Good 182 Reviews
Jetsetter Approved
This Hotel meets our standards
This hotel meets our standards, but we haven't stayed yet

What We Love

  • A foodie's dream hideaway in picturesque French wine country, with breakfast and moreDiscovering all the delights of France’s Burgundy region
  • The unique, playful color scheme in each of the statement-making rooms
  • Exquisite gourmet cuisine for lunch and dinner in the signature restaurant

What To Know

  • Eat at least one meal on-site; chef Frédéric Carrion is Michelin-starred
  • The hotel is in the middle of Vire, but it's still exceptionally quiet
  • There's a small on-site spa, jacuzzi and steam room
modern art art illustration

Overview

A stylish hotel in Burgundy, complete with a gourmet restaurant, plus a wine tasting or a country picnic

The Lowdown

Set in the heart of one of the world’s most renowned wine regions, Frédéric Carrion Cuisine Hotel & Spa manages to pair chic, design-oriented interiors with gourmet, next-level dining. The brainchild of expert chef Frédéric Carrion, the hotel’s eclectic style is showcased in the eye-catching rooms, each individually decorated with colorful hues, quirky aesthetics, soothing lighting and all the hi-tech conveniences you could need.
The real pièce de résistance here, though, is the mouth-watering gourmet cuisine in the signature restaurant; expect beautifully presented, modern French cuisine, served in the dining room or out on the lovely terrace and complemented by the finest local reds and whites. For post-meal relaxation, the Zen-like spa is on hand with a hot tub, Turkish bath, and sublime treatment rooms.
Good to know
Please note that a city tax of €1 per person, per night is payable directly to the hotel upon check-out.

Rooms

There’s a playful twist to each of the 10 uniquely styled rooms, all of which assure bright, saturated hues and plenty of trendy design elements. The Contemporary rooms and the larger Deluxe Glamorous rooms both have comfortable king-sized beds, dressed with luxurious feather-filled duvets. They also feature ultra-sleek bathrooms, complete with free-standing tubs or showers.

Dining

Classic French gourmet cuisine is given a contemporary kick, courtesy of expert chef and owner Frédéric Carrion; expect locally sourced and creative dishes, paired with wines from Mâconnais and Chalonnais. Specialties include slate-blue-legged chicken from Bresse, marbled beef from Charolais and palate-pleasing lobsters, oysters and line-caught sea bass cooked to perfection.The restaurant is open for lunch between 12-2pm (except on Mondays, Tuesdays and Saturdays) and for dinner between 7-9pm (except on Mondays). There’s also a pretty terrace for al-fresco dining, when it’s nice and sunny, as well as a lovely bar for pre- and post-dinner drinks. Room service is available during select hours.

Spa

It’s all fluffy robes and candlelight at the fabulous Zen-like spa – a sleek space that’s equipped with a hot tub, a Turkish bath and sublime treatment rooms. Signature treatments, using products by high-end Parisian brand Cinq Mondes, include customized facials, massages, body rubs, wraps and scrubs. Manicures, pedicures, waxing and reflexology are also available.

Location

You’ll be staying in the village of Viré, in the heart of France’s Burgundy region. Must-dos include visiting the iconic abbey of Tournus, the city of Macon, the rock of Solutré, the Morvan and, of course, an obligatory session tasting local wines from one of France’s most renowned wine-producing areas. Nature walks and hikes are also perfect for appreciating the stunning surrounding scenery – from rolling vineyards and verdant forests to peaceful lakes and streams.

How to Get There

Frédéric Carrion Cuisine Hotel & Spa
Place Andre Lagrange
Calvados, 71260 France

Reviews

4.0 Very Good 182 Reviews
Mixed feelings about this establishment
Eyekaytoo

We arrived late one Sunday afternoon and parked for free just outside the hotel. The gentleman who greeted us was pleasant and friendly and we soon had our key for a corner room on the second floor. The room had an art decor feel to it. There was essentially a double bed, TV and kettle for making instant coffee and tea. There was also one bottle of water. The bathroom area had a very good walk in shower and there were plenty of good quality white towels. WiFi was free and worked well - we needed to get a separate password for each device requiring internet connectivity.

On checking in we were asked if we would be staying for dinner there. I asked to see the menu and decided that it was far too sophisticated for a father travelling with his teenage son. And paying the best part of 100€ for a set dinner without drinks was far too steep for me.

Our room rate was reasonable but didn't include breakfast. We decided to skip that and got something "on the road". Oh, as we were travelling with our dog that cost us 15,00€ extra.

All in all, not a bad place but off the beaten track and not ideal for a father/son combination looking for a comfortable room for the night and the proximity to "normal", decently priced dining facilities...

Great stay, so helpful and considerate
gaash

I stayed at the hotel as I was competing in the Grand Trophee La Bougogne bicycle race. As such I could not fully appreciate the cuisine but during the course of the stay Frederic Carrion and his staff could not have been more helpful.

The rooms are comfortable and well furnished and the hotel is right in the centre of this charming small town of Vire.

For dinner the night before Frederic offered to cook me pasta or anything else that would be suitable before a race. I took him up on the pasta and had veal from the menu which was fantastic - melted in the mouth.

I was asked when I wanted breakfast - 6.30am not a problem.

Frederic then offered to keep my belongings in the hotel whilst I raced (after check-out) and come back and have a shower in the spa.

I cannot more on how kind he was and accommodating.

Great hotel, will be back.

A real pity
VIESSE

As others travellers have stated, this is a difficult review to write. The structure has a huge potentiality but at the moment it is totally misfunctioning and chaotic. To go in order: when we first arrived we have been welcomed by a man (later we found out he was the chef himself) who assigned us a wrong room in which there were other guests. Confused, we had to go back downstairs with him and take another key and go back again to the third floor, all with luggages and so feeling uncomfortable. The room (a superior one) is really kitch as decor and not particularly functional or anything special. The staff is nice but not particularly good at their job or welcoming and you can really feel a sense of disorganisation overall. We did not try the restaurant, that surely must be good (once it had a Michelin star) because of its out of range prices: the menus start from 65€/86€ and so we have chosen another Michelin starred restaurant in the area that seemed more interesting and live and had menus from 55€/70€. Most disappointing thing for us has been the breakfast: simple but nice overall (fresh raspberries, baguette with butter and jam, fresh orange juice, ham and cheese, brioches - these last ones not particularly fresh nor good) it costed us 80€ for two days totally out of the blue. We knew that our rate was without breakfast and the only reason we had it was because on the first morning our waiter stopped us on our way out and insisted for us to have petit dejeneur at the hotel, assuring us it was already included. When at check out we had to pay this extra 80€, the chef (because for a weird reason he does also check out) just told us that he had been clear at the moment of check in when in he explained us we had flat rate and not b/b rate. My husband and I speak perfect English and some French and none of us understood such a thing. Anyway, we just paid the extra money and went away with the utter feeling of a place both bad managed and in deep trouble. It’s a real pity and we wish the owners all the best, but most things at the moment are really awkward and need a serious change. I cannot recommend it.