Clive and Tanith Cummings purchased Abbaye de la Bussière in 2005 from the Catholic Church, who used it as a spiritual retreat. The Abbaye is no stranger to the English, having been founded in 1131 by Stephen Harding, third Abbot of Cîteaux. Its origins reflect the Cistercian Order’s long tradition of humility, peace and hospitality.
The hotel has retained these core qualities, now magnificently restored as a luxury Relais & Chateau Hotel with a Michelin starred restaurant, and was recently listed among the 50 Best Hotels in the World by The Daily Telegraph.
Although the Abbaye is a large building, it has only 16 generously sized rooms, and has the feel of a country house with several welcoming living rooms.
We enjoyed his interpretations of some classic French dishes, as well as his own creations, some with an Asian touch like beef tataki in ponzu sauce, brill with rhubarb purée or rice with salmon, sesame and lemon rind.
Other good dishes also included the asparagus, sabayon, grapefruit and caviar and the deep fried frogs legs with pea puree.
ses. We were also impressed by the selection of petit fours served with our coffee including marshmallows, cakes, chocolate and jellies.
It is set in a small village, in which it is by far the largest building. It is set very close to a canal, which provides easy scenic walks, and there are also bikes for hire, fishing, canoeing and hunting opportunities. I cannot recommend highly enough as a perfect long weekend break, or longer if you plan to explore the magnificent vineyards of Burgundy.
Room rates at the Abbaye de La Bussière start from €195 and there are 2 day Abbaye break packages including dinner in the Michelin star restaurant and a continental breakfast. The 6 course gastronomic menu in the restaurant will cost around €95 per person, while lunch in the more informal bistro cost €25 for 2 courses, €29 for 3 courses and €33 for 4 courses.