• The hotel rooms are well situated away from the road, offering a great nights sleep. The best thing about this establishment is Catherine; host, cook and owner. All the food served is delicious, organic and made from scratch on the premises. We highly recommend anyone traveling in this area to include a night, or more, at L’Echalier.

    Ohmanmarcus - Trip Advisor

    Un hotel confortable des chambres spacieuses sur cour pas d’escalier. Un accueil exemplaire d’une propriétaire exceptionnelle. Un séjour très agréable. le restaurant permet des découvertes avec un ménu renouvellé (le plaisir de ne jamais manger la même chose même si tout est très bon !!)

    Sandrine M. - Trip Advisor

  • Vous serez bien accueilli dans cet hôtel restaurant. Les chambres sont simple mais propre et bien équipées. Le vrai plus viens de la restauration. Des repas de qualités composés en majorités de produits régionaux, un régale. Je recommande!

    Dampiq74 - Trip Advisor

    Ce restaurant ne paie pas de mine de l’extérieur mais osez pousser la porte accueil très chaleureux et très simple la carte n’est pas très grande, mais je comprends car la patronne CUISINE, les plats sont frais , les ingrédients de la région et bio, quoi de plus la patronne vous conseillera très bien pour les vins et en plus…

    Guy b - Trip Advisor

  • I really can’t say enough. The hotel is quiet and beautifully comfortable with a charming patio for breakfast set in a fragrant garden. The food is to die for–organic, made from scratch, and taking traditional French to a new and wonderful place. But best yet is the owner and chef. Catherine finds a way to meet your every need, speaks fabulous English, is a fount of knowledge on local sites and historical monuments and French wine and loves to share that knowledge.

    Pat S. - Trip Advisor

    sortant de l’autoroute pour couper notre voyage , nous nous sommes arréter à L’ECHALIER,logis de france(mal classé).notre surprise fut énorme:tout était parfait,la chambre rustique ainsi que le cadre de l’hotel-restaurant sans oublier CATHERINE.ce sont ces GENS LA qui n’ont pas besoin d’étoiles,tant leur gentilesse est au niveau de leur cuisine et quelle CUISINE !! nous de rhone-alpes avons plus qu’apprécier…

    Jean-Pierre R - Trip Advisor


  • Who am I? By / 9th November, 2014

    After 25 years in Australia and many careers ranging from Air-Stewardess, to Festival director, restaurateur, event and food consultant, I have put down the suitcases at the Echalier for the time being.

    Dandelions, spring diet, gourmet wild food! By / 10th April, 2015

    Visiting Chablis, my friends introduced me to the harvest of the dandelion …

    The word dandelion describes the diuretic virtues of the plant (literality piss in bed- Pissenlit) whereas the Anglo-Saxons call it “dandelion” (Lion’s teeth) which describes the leaf of the plant.

  • Stanislas and Patricia, farmers, breeders of goats and cheese makers. By / 4th March, 2015

    It is always with an immense pleasure that I visit my organic goat’s cheese producer for the restaurant. Our visit with Brazilian friends came just at the right time with the birth of a female kid which enchanted Stanislas because many births this season so far had been billy goats.

    Hen in the Pot on Sunday and politics By / 25th January, 2015

    Business is slow so it is time for long walks in the Allogny forest, a 15 minutes’ drive from the Echalier. Having had a cold snap for the past few days, I wore my warmest woollen scarf and hicking boots and off I went having put on the back of the stove one of my favourite winter to dish.

  • The Beer of Sancerre By / 19th January, 2015

    This week end, freezing cold weather but sunny in and around Fussy so off to Sancerre with Italian guests. I always stop at the Brasserie Sancerroise located at the foot of the hill of the village of Sancerre.

    Ideas of apetizers By / 13th January, 2015

    A new trend has appeared these last few years… Small glass cups and appetizers are being served at cocktail parties instead of the traditional “canapés”…You are now often invited in France for a “apéritif dinatoire”, a diner aperitif! It is halfway between a cocktail party and dinner.

  • Happy New Year with a pumpkin and scallop recipe By / 8th January, 2015

    2015 has begun.

    Mushrooming in Chablis By / 28th November, 2014

    Happy to report an extra ordinary warm weather we are having at the moment… 18 degrees this week end and luckily I was invited in Chablis for a special birthday.

  • Birds migration and winter food By / 17th November, 2014

    The graylag geese went pass the échalier yesterday, thousands of them… They are going south and I will only see them again in Spring. It is always with lots of emotion that I see them crossing the Berry sky.

    la Maison des Sancerre By / 11th November, 2014

    I love visiting the « Maison des Sancerre »… It is a must in the town of Sancerre. You will find it nestled in the small street on the right of the church.


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