Hello, does anyone have any experience or input on the Hostellerie du Vieux Mounlin in Autun. It looks interesting and prices seem right My wife and I are looking to stay one night the first week of July while we%26#39;re touring that part of Burgundy. Thank you.
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Do you mean Hostellerie du Vieux Moulin in Burgandy (but maybe not in Autun?)?
There are 3 member reviews of this place in the TM reviews section, 2 of them on the negative side.
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well...you could be right. the address I initially saw showed Autun, but upon closer examination it appears to be near Autun. reviews are OK...i guess. not much written anywhere about it (maybe that%26#39;s a sign as well). concept seems interesting...but would like something in town to avoid having to drive all the time. thanks for your help.
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I think it%26#39;s two different old mills. We%26#39;ve walked near the one in Bouilland, whch is the one referred to in the TA reviews, and it%26#39;s the wrong address for Autun. I%26#39;ve no experience of either, apart from peeking over the fence at Bouilland, and checking out the Roman remains somewhere near the mill in Autun - not that far out of town, as I remember. The one in Autun seems OK on Frommers?
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We stayed at the Bouilland Moulin on six different occasions, all but when when the fine chef Jean-Pierre Silva was still in charge of the operation. On the first visit we stayed in one of the pretty little rooms in the %26quot;old building%26quot; and sampled Silva%26#39;s imaginative Burgundian cuisine. At that time Silva had his first Michelin star; on our next visit the restaurant had been awarded two stars, and Silva had added a second complex of rooms. Those were extremely attractive and well maintained; we stayed there several more times, including once on Bastille Day. That night Silva sponsored fireworks, set off in the meadow next to the hotel, and we enjoyed watching Silva (and the cows and horses) enjoy the fireworks.
Our second-to-last visit was in 1991. By then Silva had added a new complex of rooms, complete with conference facilities. Those rooms were large and modern, without the charm of the older ones.
By the time of our most recent visit, in 2004, Silva had tired of maintaining a 2-star operation, sold the restaurant/hotel to a Swiss chef, and moved to Provence. That time we stayed in the modern complex, which unfortunately was not maintained at Silva%26#39;s standard: spots on the carpet, dirty windows. The restaurant, however, was still good, if a bit less creative in the food.
FYI, after leaving Burgundy (but taking with most of his fine collection of wines), Silva re-surfaced near Grasse with La Table de Mon Moulin. There he did lunch and dinner prix fixe and by reservation only, doing all the cooking himself and serving with the help of his wife, Isabelle. We had a memorable lunch there and planned to go back.
But...Silva%26#39;s daughter persuaded him to open a beach restaurant in Cannes. We hope to eat there in December.
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thank you, all, appreciate your help.
Diz, good find on the Frommers review. that%26#39;s helpful. i think it%26#39;s worth a shot...sounds very interesting, good location, etc. we%26#39;ll let you know how it all goes.
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