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Château de Noirieux
126  GBP (from)
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Château de Noirieux

France, Briollay

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Château de Noirieux (Maine-et-Loire)

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19 Rooms
Anja and Gérard Côme
“Experience the unique charm of the Anjou region”
Maître de Maison - Anja and Gérard Côme
Nestled on nine hectares of grounds, the Château de Noirieux with its tufa stones and bluish slates is an oasis of calm, elegance and privacy. The atmosphere recalls the grandeur of historical stately homes and there is a magnificent inlaid Érard piano. The Maîtres de Maison Anja and Gérard Côme take pride in ensuring that everything is perfect, right down to the slightest detail. Each room is lightly perfumed with its own special fragrance, the welcome is warm, the terrace is surrounded by beautiful nature and, in the kitchen, the chef has discovered the secret of remarkable and inspired cuisine, tailored around the freshest produce that’s in season.
Château de Noirieux

Unique in the world: Magnificent inlaid érard piano.

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Entering the Château de Noirieux is an experience which takes place in several stages. Firstly, a beautiful driveway leads to a reception area where the warmth of the setting can immediately be felt. Next, the guest reaches one of 19 rooms—each has been decorated differently by Anja Côme using furniture which gives the impression of being at home—and is free to admire the view of the vast countryside. The main event will take place on the ground floor, in the huge yet intimate dining room, on the terrace in summer, or in complete simplicity in the bistro. The encounter is with Gérard Côme's cuisine, which is refined and flavourful, balanced and assertive. To extend this timeless moment, all that is left to do is to enjoy the pool, tennis courts, lounge, or park.

Our commitments

The four cardinal points of this Castle: share one's passion for what one does, work with the finest products of the land and the sea, be open to other cultures, and prioritise human relations.

In this Château looking out over the magnificent Loire Valley (a UNESCO world heritage site), the kitchen team works with respect for the seasons and is constantly on the lookout for ingredients with a true taste of France. Passing on their savoir-faire is essential. Apprentices and interns are warmly welcomed, and taught the art of hosting, cooking and service in the tradition of French ‘Art de Vivre’. Here, there is no room for waste and loss eliminated through careful sourcing. Any organic waste there is, feeds the neighbouring poultry and goats. The electricity, meanwhile, is controlled by a BAS (Building Automation System) to optimise efficiency. 

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