The iconic Le Roannay Hotel has been treated to a top-to-toe revamp. The guestrooms, wellness facilities and restaurant are now the picture of stylish contemporary luxury. The exquisite bar is located in a historic barn beneath timber rafters and the heliport is open for business again. The food demonstrates inherent respect for the past with a modern twist. Talented Matthieu Vande Velde is blossoming under the guidance of master chef David Martin. Strewn with Asian notes, Matthieu’s creativity is perfectly paired with familiar family favourites. He exalts the ingredient, thanks to lashings of high-precision technique, resulting in dishes such as melt-in-the-mouth Anjou pigeon with generously seasoned thighs and a creamy sauce made from the intestines. Vande Velde’s flair and knack for sauces is unrivalled, depicted by a vin jaune jus that adds a deft, flyaway touch to flawlessly cooked scallops from Brittany. This intuitive chef’s personality is revealed through consummate skill and respect for the ingredient. A treat for your tastebuds awaits you at Le Roannay.