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Grand Hôtel du Lion d’Or
(from) US$ 193.90

Grand Hôtel du Lion d’Or



Grand Hôtel du Lion d’Or (Loir-et-Cher)

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16 Rooms
Marie-Christine and Didier Clément
“Nature is a source of inspiration to be translated into emotions”
Maitres de Maison - Marie-Christine and Didier Clément - View profile
In this Renaissance manor house in the heart of Romorantin, the capital of Sologne, the city that made Leonardo da Vinci come to France, talented Chef Didier Clément takes great delight in experimenting with natural flavours. His readings, encounters and walks in Sologne have resulted in his author’s cuisine, which highlights forgotten ingredients such as angelica, elderflower and peppery grains of paradise, and will surprise your taste buds. His white asparagus or chanterelles, seasonal game, fine desserts, accompanied by the best Loire wines, subtly awaken the senses.
Grand Hôtel du Lion d’Or

Unique in the world: Author’s cuisine, which highlights forgotten ingredients such as angelica, elderflower and peppery grains of paradise.

Relais & Châteaux Traveler Rating
Based on 177 Relais & Châteaux certified reviews.
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Elbert M.
Wonderful accommodation. ... Read
  • Internet
  • Wine waiter
  • Disabled access
  • All rooms are air conditioned
  • Air-conditioned restaurant
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Member Relais & Châteaux since 1978

69, rue Georges-Clemenceau
41200, Romorantin-Lanthenay
Tel.: +33 (0)2 54 94 15 15
Fax: +33 (0)2 54 88 24 87
Our commitments

For over 30 years, this establishment has been championing the diversity of flavours, forgotten vegetables, fruits and herbs and initiating children into gastronomy with the education of their taste buds…

Children cannot wait to read the latest ‘Trop Bon’, (Too Delicious) a collection of cookery books for 6-12 year olds. Marie-Christine Clément, a pioneer of taste education in France, is keen to get children into the kitchen. While Didier Clément, a protective surveyor of the region, encourages local farmers to grow rare vegetable varieties by providing them with seeds and plants. He also supports those farming regional livestock breeds (including the brown sheep of Sologne), and favours field to table short circuits with small-scale, local organic farmers. Faithful to his Breton roots, he sources fish and shellfish from sustainable fishing that is certified with the ‘Bretagne Qualité Mer’ (Brittany Sea Quality) label. A truly virtuous supply chain that can now be found at the local market, available for all.

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