There was the starred table of Franck Renimel, the local boy. Now there is the hotel designed by his wife Isabelle, echoing the chef's creative and deliciously marginal cuisine. A shared passion for the good and the beautiful, near Toulouse, in Aureville.
Steel, pebbles from the Garonne, stone and wood... the old farmhouse where the hotel is nestled has been entirely renovated in an elegant and design spirit. Around it stretches a one hectare park with pond, vegetable garden and vineyards.
The large "Exploration" suite is not only a nod to the chef's talent for navigating between flavours. It is also an invitation to travel, between maps, hourglasses and old patina trunks!
Everything is warm in this cocoon where the names of the 5 bright and comfortable rooms and suites pay tribute to the five pillars of the chef's cuisine: exploration, fun, gourmet, creation and reflection!
Windmills whose shapes and colours respond to the cheerful wallpaper as if it were a spring day... The acidic decoration of the Junior Suite "L'amusement" recalls Franck Renimel's sparkling cuisine!
The pastel tones and softness of the materials in this Junior Suite encourage you to munch on a few desserts, such as the yoghurt cloud with its violet scent!
For any stopover, a (small) gastronomic diversions is essential. Timeless recipes or inspiration of the moment, the menus vary according to the season. To be enjoyed at the "Chef's Table" in the VIP lounge just opposite the kitchen!
The unusual combinations of materials and colours play on surprise and spontaneity in the "Creation" room. A way of revisiting the art of decoration, just like the chef when he reinterprets the cult cassoulet...
Escape with your head in the clouds... This is the purpose of the "La réflexion" room, designed as a calm, sober and dreamy space with its delicate tones of grey, anthracite and black.
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In the summer, it's nice to lounge by the pool. And there is only one step from the plate to the garden: the kitchen garden and orchard provide fruit, vegetables and even flowers that the chef sometimes combines with his dishes.
By Anne-Claire Delorme
Globetrotting journalist anneclairedelorme@yahoo.fr
