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La Bonne Étape
(from) US$ 217.35
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Property reopening on 17/6/2020.
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La Bonne Étape

FranceChâteau-Arnoux

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Property reopening on 17/6/2020.

La Bonne Étape (Alpes-de-Haute-Provence)

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19 Rooms
“Sun changes colours into perfumes”
Maitre de Maison - Jany Gleize
Countless generations of the Gleize family have looked after this 17th century post house. The balconies, the mosaiced walkways and the almond-green shutters are the work of Jany, the latest in the line. In the kitchen he reinvents the Provencal recipes of grandmother Gabrielle, with traditional flavours. Sweets are a tribute to Jany’s father, Pierre, a confectioner. Sample the delicious lavender honey ice cream served in it’s bee hive. A vegetable and a landscaped garden blend flowers, fruit and vegetables. Much more than simply a stopover, this is a voyage for the senses and a stepping stone to reaching perfect happiness.
La Bonne Étape

Unique in the world: The delicious lavender-scented honey ice cream served in it’s bee hive.

Relais & Châteaux Traveler Rating
Based on 172 Relais & Châteaux certified reviews.
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Peter W.
"Excellent"
Very relaxing and comfortable with first class food Reception staff very welcoming Good to see the chef coming to talk to us—woul ... Read
TRIPADVISOR traveler rating:
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Based on 421 reviews
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Our services
  • Internet
  • Dogs accepted
  • Pool
  • Children welcome
  • Visa
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Location

LA BONNE ÉTAPE
Member Relais & Châteaux since 1971

Chemin du Lac
04160, Château-Arnoux
(Alpes-de-Haute-Provence)
Tel.: +33 (0)4 92 64 00 09
Fax: +33 (0)4 92 64 37 36
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Man's influence is discreet in this beautiful organic vegetable garden that harmoniously chimes with both Provence and a distant England, a chorus of magical perfumed notes. 

Half-wild Nature, half-garden, here old vegetable varieties co-exist with aromatic herbs, separated by fallow areas to the delight of pollinating insects, lazy lizards and hungry birds. The organic ecosystem in which this hotel stands in perfect harmony, is a source of peace for the Hosts and a reserve of Nature's genes for the local biodiversity. All this is reflected in the cuisine, the produce for which is supplied by the many small local producers: goat and sheep’s cheese, herbs from the Garrigue, lavender, almonds... 

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