La Bastide des Grands Cypres

Address: Roussillon, Provence, 84220, France | Hotel
 
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Location

This hotel is located in Roussillon.
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TripAdvisor Reviews La Bastide des Grands Cypres Roussillon

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Travel Blogs from Roussillon

Day two

A travel blog entry by lin.crook.999 on Jul 24, 2015

3 photos

... for a spot of lunch, mmmmmm French bread, ham, Brie, and Mayo , I'm saving my juicy tomatoes for tea. The temperature is hotting up, 30 degs outside, thank god for aircon. Arrived after just the one turn around, which was Mr Tom's fault, he said carry on I said "Ooooo look there's the sign for our site, turn left, which Andy did, and came to a barrier at the end of the road, a little discussion pursued, as you can imagine, and we turned round to follow Mr Tom, who was totally wrong ...

The smell of lavender and pine oil in the air

A travel blog entry by denningsontour on Jul 01, 2015

21 photos

... the region and this evening the air was heady with the scent of lavender.

We explored Roussillon and then had a lovely Provencal meal on a terrace looking over the hill of pine trees which have also been intoxicating us with their scent during the hot midday sun.

This evening at 10:00pm as we were heading to bed the farmer next door was heading out to his field to continue his harvesting under the light of the full moon.

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Le Havre to Poitiers

A travel blog entry by mersonjames on Jun 08, 2015

7 photos

... Kathleen has decided to go on the wagon after her exploits at the hen party. This is good news for me as I get both glasses. Le Clos is a really nice hotel with superb food and is terrific value. It has been cold since we arrived in France. Too cold to eat ...

The Quadruple 'M' Day

A travel blog entry by michaelandre on Nov 27, 2014

1 comment, 9 photos

... then proceeded to demonstrate a few 'over the top' presentation techniques that illustrate the precision, creativity and finesse exhibited by professional pastry chefs.

Sidney put a layer of glaze on Tuesday's layered mousse dessert that looked like a chocolate mirror. All of the components that we have been working on over the course of the week are starting to come together. Can't wait for the grande finale tomorrow night!!!


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Fundamentals: Egg Yolks, Cream, Cream & More Cream

A travel blog entry by michaelandre on Nov 25, 2014

2 comments, 10 photos

... pastry was used to create a classic Napolean (or Mille-feuille). After lamb shanks (in Morrocan inspired sauce, falling off the bone) the passion fruit creme brulee was served with a raspberry sorbet - the contrasting flavours played beautifully against each other. To me, a well prepared creme brulee is absolute and undeniable perfection.





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