Logis Hôtel Au Clos Paillé

Guests praise the exceptional service, high-quality restaurant, and well-equipped studios. They appreciate the comfortable rooms, cleanliness, and varied, delicious breakfast. Some mention the efficient air conditioning.

The welcome was warm and friendly and we were shown to our room upstairs. The rooms are all named after herbs and spices rather than numbered. We were in one of the spice rooms. It was quite small with a sliding door to access and very compact bathroom. The decor was all white in the room making it feel cool and rather bijou. The bed was very comfortable and we slept well. The air-con was efficient and very quiet. Dinner was different matter. We were told that as it was a warm evening we would all be eating outside on the patio area. It was not a choice. Similarly the set menu had no choice offered. While we were waiting we ordered a glass of wine. We were shown a list of wines by the glass from some sort of Vacuvin machine which were exorbitantly priced and a total rip off. Eventually we managed to get the main wine list and prices were much more reasonable but the damage was already done. We waited a long time for the food. The amuse guele was a pate made from , I suspect, kale or cabbage which was interesting. The starter was a tomato mousse with mozzarella. Considering that much is made at the hotel about the chef being a Maitre Restaurateur offering a Table Distinguee. The starter had crossed the line between subtlety and total blandness. The main course was a type of fish I had not eaten before; Maigre. We waited a long time for it. Perhaps there were problems in the kitchen. By the time it arrived the evening had started to get uncomfortably cool. The fish, as the name implies was meager and over-cooked. It was supposed to be served with a meat jus which was utterly tasteless. The highlight was the dessert which was a warm fruit salad with ice cream though it was unbalanced with an excess of lemon acidity. Breakfast was served in the delightful main dining room and was all it should be.