Award-winning gardens, including a magnolia tree planted in 1760, surround the delightful Pavillon de Galon in Cucuron.  Fountains, ponds. specimen trees and flowers are in abundance encouraging enjoyable  strolls at any time of day.

But, there is more! Vineyards and orchards are behind Le Pavillon as far as the eye can see.  And with that comes a new activity:  organized wine tastings either at Le Pavillon or in the various fine Domaines in the region.  Discover Hocus Pocus, the precious AOC Lubéron wine produced from their own vineyard!

Cooking classes have long been offered at Le Pavillon de Galon.  Request them when you book and learn about classic Provençal dishes using seasonal, locally-sourced and organically grown produce, much of it from their own kitchen gardens.


Of course, if you want to book a daytime gathering such as a lunch party, art exhibition or reception for up to 50 people in their lovely gardens, the owners work with the best local caterers including the Michelin star La Petite Maison restaurant in Cucuron.  Unfortunately, because of all the natural ponds in their gardens, children cannot be included in special events.

Le Pavillon has always offered two lovely suites for guests, but beginning this month the new fabulous 'Suite #3' is ready for guests.  This 100 square meter suite includes a spacious bedroom, an en suite bathroom and a grand salon.  It is located on the ground floor, convenient to the award-winning gardens.


Breakfasts can be taken on the terrace, and dinner is available with advanced reservation.  A short walk will take you into Cucuron, a charming village dating from the 11th century with a long pond at is center in the main square.  There are ruins of a Medieval keep and two churches in the town, as well as a café and shops.  The restaurant with a Michelin star is opposite the pond..

Back at Le Pavillon, panoramic views, a beautiful landscape and whimsical sculptures make the gardens so enjoyable.  The French Ministry of Culture and Communication awarded Le Pavillon's garden the Remarkable Garden designation in 2010.  A stay at Le Pavillon is inspiring, tranquil and relaxing ~ oh, and don't forget that amazing infinity swimming pool!




For reservations or more information about Le Pavillon de Galon, contact us at inquiry@au-chateau.com.

Château du Breuil is a superb château in the heart of the Loire Valley in Cheverny  ~ not far from the Château de Cheverny (1624) that is open to the public for tours.  Château du Breuil is located west of Blois and Orléans and is so convenient to the River Loire, vineyards and the royal Loire châteaux.   The château has its origins in the 15th century evidenced by the remains of a moat and tower.  It is set on 112 acres of wooded parkland and offers guests the ultimate in 21st century comfort while maintaining its authentic charm and historical significance.  

Château du Breuil is the perfect wedding venue, too.  The ceremony can be held in the chapel, the village church or in the gardens of the estate.  Thirty-nine guest rooms in the château and the Verger are all en suite, spacious and tastefully decorated.  They are ideal to accommodate the bridal party and many wedding guests.  The owners also own a small hotel in nearby Cour-Cheverny that can accommodate even more guests.


The elegant guest rooms, whether in the Verger or in the château, offer the ultimate in comfort.  There is air conditioning in most rooms, and there are also flat screen TVs with 50 French and international channels and free WiFi.




Awarded 4 stars from the French Tourism office and recognized with a European Eco Label for their environmental approach, the château owners strive to assure that their château chambres d'hôtes will be the best it can be.

In addition, a fine restaurant with four distinct dining rooms offers a variety of exceptional French fare and has received the Association Française des Maîtres Restaurateurs distinction.  It is also possible to arrange for hot air balloon rides, horseback riding, bicycle tours and golf ~ all nearby.  Guests enjoy strolling and exploring the vast parkland surrounding the château.  And, you may want to take advantage of a relaxing massage while at the château. 

For that perfect bed and breakfast stay, the château offers all you could ask.  A great location, historic ambiance,  personalized service, attention to detail, and a warm and welcoming host.



Contact us by email  for answers to your questions, availability or to book your stay at Château du Breuil. We are sure you will enjoy your accommodations and the warm hospitality of the friendly hosts and attentive staff.

Château Forge du Roy  in the Dordogne département has some last minute special offers for guests:

    -  August 5 to 12 is being offered at a 20% discount
    -  August 26 to September 2 is being offered at a 10% discount

This is a fine self-catering property, convenient to so many of the popular regional attractions.  Visit it on our site and click on the video link to take a virtual tour of the château and the estate.  Contact us with questions or to reserve your week.  And please specify Forge du Roy.

We are borrowing this recipe from Susan Herrmann Loomis, author of On Rue Tatin and so many other tempting books, and chef in her Normandy kitchen.   If you cannot find white asparagus, use thick green asparagus stalks.

  You will need:

½ cup (125ml) water

1 large clove garlic, green germ removed, cut in thin strips

Several sprigs fresh thyme

2 pounds (1kg) white asparagus, peeled and trimmed

Sea Salt and freshly ground white pepper

About 2 teaspoons pistachio oil

Chervil sprigs – optional garnish

1. Place the olive oil, the water, and the garlic in a large, heavy-bottomed skillet over medium-high heat and add the asparagus. Turn the asparagus so it is coated with the oil and water mixture and when the water and oil come to a boil, reduce the heat to medium-low, cover, and cook the asparagus until it is tender, turning it from time to time so that it cooks evenly and turns golden, 8 to 10 minutes.
2. When the asparagus is nearly tender through, remove the cover and cook it, shaking the pan and stirring it, until any liquid in the pan evaporates. Remove from the heat, season with salt and pepper and transfer the asparagus to a serving dish. Garnish with the pistachio oil and the chervil and serve immediately.

4 to 6 servings    Bon appétit! 

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