Essential Northern Vallée de la Gastronomie Hotels

Hotel Globe et Cecil, Lyon, communal area, credit Marine Piolat

Our Essential Northern Vallée de la Gastronomie tour includes bed and breakfast accommodation at lovely 4* hotels in each region. Please find here some information about these hotels. Do not hesitate to contact us if you have any questions. We work with a very wide range of hotels in all of our featured regions, therefore we are happy to look at alternatives, if there is a hotel that you would prefer, or if you would like to upgrade some / all of the package to 5* accommodation. The guideline price of the tour is based on staying in the below room grades, however please speak to us should you like to upgrade to a different room category at some or all of the hotels.

Hostellerie du Chapeau Rouge – Dijon (4*)

Superior room

Hostellerie du Chapeau rouge, Burgundy, rooms, credit Julien Faure

Set right in the bustling heart of Dijon’s historic city centre, the Hostellerie du Chapeau Rouge is a 4* hotel in a building dating back to 1863. Each of its 28 rooms and suites are decorated in a clean, contemporary style, and down in the hotel’s vaulted cellar, guests will find a relaxing wellness space with treatment rooms, a hammam, sauna and hydromassage shower jets. Perhaps most significantly for the food lovers, the hotel also boasts a double Michelin-starred restaurant, thus it plays a major role in the region’s fine cuisine.

Hôtel Globe et Cecil – Lyon (4*)

Superior room

Hotel Globe et Cecil Lyon Superior room, credit Marine Piolat

First established more than 150 years ago as the Grand Hôtel du Globe et Rome, Hôtel Globe et Cecil is today a modern, boutique 4* hotel. Set in a prime location on the Presqu’île, just steps from Place Bellecour and the Old Town, this location is the perfect point from which to venture out and discover the delights of France’s gastronomic capital. Rooms are comfortable, contemporary and fresh, and the hotel also offers a bistronomic restaurant with an ever-changing menu that reflects the top produce in season.

Image credits: Julien Faure, Marine Piolat