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  3. Auberge Stays in the French Countryside

Auberge Stays in the French Countryside

By Food & Wine
Updated June 15, 2016
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Credit: Photo © David Grimbert
Hoteliers and chefs are creating incredible auberges in every part of France, from a corner of Burgundy to the eternally chic Alps.
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La Colline du Colombier

Credit: Photo courtesy of Marie-Pierre Morel
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"Those buildings look like they came from Mars," commented a beret-wearing local farmer as he cycled past this auberge in the Burgundy town of Iguerande. It's actually the dream project of the great French chef Michel Troisgros.

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La Cour de Remi

Credit: Photo courtesy of La Cour de Remi
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When Balthazar and Sébastien de La Borde inherited an 1825 mansion in Bermicourt, two-and-a-half hours north of Paris, the experience changed their lives. Because the tobacco farming that had helped pay for the property's upkeep in their great-grandfather's day was on the wane, the brothers gave up careers as Paris businessmen and decided to convert the outbuildings into an auberge.

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Les Flocons de Sel

Credit: Photo © Jean-Marc Favre
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Perched on a hillside overlooking the eternally chic Alpine town of Megève, Kristine and Emmanuel Renaut's six-room chalet has the most exciting restaurant in the French Alps. Emmanuel creates the modern Alpine cuisine, including a starter of smoked hen eggs with Reblochon cheese emulsion and white truffles. Rooms have fancy details like fur throws and cowhide chairs, and several have wood-burning fireplaces.

  • F&W's Ultimate Guide to French Recipes

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La Grenouillere

Credit: Photo © Ildiko Peter
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"I want to show the wild side of the produce I cook with, so sometimes I treat it with violence," says chef Alexandre Gauthier, who owns this auberge in Madelaine-Sous-Montreuil, Pas-de-Calais. Instead of serving lobster tail in a pleasant cream sauce, he roasts it in a super-hot oven, takes it out of the shell and sends it to the table in a nest of smoldering juniper boughs. What Gauthier calls his "radical and singular, pertinent and impertinent" cooking has made him just about the hottest young chef in France.

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Hegia

Credit: Photo courtesy of Hegia
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When French chefs burn out from working in city restaurants, they seem to recover by cooking in the countryside. That's what Arnaud Daguin did: After running the busy, Michelin-starred Les Platanes in Biarritz for years, he moved to a 1746 farmhouse outside the quiet town of Hasparren in the Basque Country.

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Château Les Carrasses

Credit: Photo © Bryan Lancaster, Brylliant Images
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Irish hotelier Karl O'Hanlon converted a white turreted chateau in Languedoc's Quarante, surrounded by vineyards, into an auberge and wine estate. The eight-acre property includes suites in the 1886 limestone manor house and cottages that were created from outbuildings, like the former grape picker's lodge.

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Auberge de la Source

Credit: Photo © David Grimbert
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Just outside the 11th-century Norman port of Honfleur, in Barneville-La-Bertran, this 15-room auberge was created from several 18th-century half-timbered farm buildings by owner Jean-Marie Boelen. "At the beginning of a new century, it seemed to me the time was right to return to the original values of the French auberge—friendly hospitality, a comfortable and reasonably priced room, good regional food made with seasonal local produce and a strong sense of place" says Boelen.

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1 of 7 La Colline du Colombier
2 of 7 La Cour de Remi
3 of 7 Les Flocons de Sel
4 of 7 La Grenouillere
5 of 7 Hegia
6 of 7 Château Les Carrasses
7 of 7 Auberge de la Source

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Auberge Stays in the French Countryside
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