Chef Francois Dionot is the founder and director of L'Academie de Cuisine and has over 30 years of experience in the food service industry. A native of Reims, France, Mr. Dionot was educated at L'Ecole Hotelire de la Societe Suisse de Hoteliers in Lausanne, Switzerland, where he earned a diploma in hotel and restaurant service management and all phases of food preparation.
Linda and Larry, along with their three children, Francis, Heather, and Jackie, began a family farm enterprise located in the heart of Vermont's beautiful Green Mountains in 1993. They are committed to sustainable practices and quality artisanal products with a focus on cheese. Larry and Linda are passionate cheeseophiles and food enthusiasts. Over the past eighteen years they have taught the art and science of cheesemaking to nearly 3000 students from around the world.
from United States, April 2017
Loved the classses and the chef. Had a great time with the other guests.
Tyler F Pennsylvania
We are repeat customers of the Inn. I can't say enough about the relaxing, peaceful, and enjoyable experience we have every time we stay there. The historic home is beautiful and fascinating. Everything is so warm and inviting. We look forward to the comfy beds and delicious breakfast in the morning . We always dine in the restaurant and the food as usual was wonderful. Can't wait to return for another visit in the near future!
My husband and I stayed at the Mercersburg Inn for our anniversary and had a wonderful experience. We frequent many bed and breakfasts and this is definitely our favorite so far. Lisa, the owner, was great and made us feel right at home. She even gave us a tour of the building along with telling about its history, and later pulled up two chairs to the fireplace after we had dinner at their restaurant (food was exceptional, by the way). The rest of the staff was fantastic as well. Although we aren't skiers, we saw several other guests leave for the nearby Whitetail Ski Resort. The following morning we were served a delicious three-course breakfast. Overall we had a wonderful, quiet and relaxing stay and look forward to our next visit.
a traveler Maryland
My husband and I have attended a French Cooking Weekend at the Mercersburg Inn for 17 years. We keep coming year after year because the Inn is clean, rooms attractive, staff super-accommodating and the French cooking classes delicious and fun. Our stay at the Mercersburg Inn is a relaxing highlight of our year.
Brian W. United States
My wife and I stayed here on July 30th for a beer tasting and dinner pairing and we had a terrific time, but before I get into the specifics of the evening, I'll point out some general things about staying here. This is not just a regular hotel, when you stay here you are a guest in Jim and Lisa's home. They have a small and friendly staff that will try to accommodate their guests as best they can. The house itself is over 100 years old and it's magnificent. It's also furnished with antique furniture and décor and we found it interesting to look at all the pieces and see how the various rooms have distinct personality because of the décor and former function of each room before it became a B&B. I like that none of the guest rooms have televisions because I think it would detract from the antique feel of being in the house. It was also a pleasure speaking with Jim who has quite detailed information about the history of the house and the town. The beer tasting was held in the lounge, and was informal and cozy. One of the other guests who has an extensive knowledge of beer talked us through the tasting and we all enjoyed the beer and interacting with him and each other. An hour into the event, Lisa came into the lounge and rang a bell announcing dinner. There were 15 of us at dinner including Jim and Lisa and we sat at a single table which was really fun because of the lively conversation. The dinner was four courses starting with two unique courses, duck breast empanadas and sausage stuffed calamari. The entree was a beef fillet that was cooked medium and was so tender you could cut it with a fork, literally. Dessert was a grilled peach half a-la-mode that was served along with a beer liqueur. After dinner, we retired to our room. We stayed in the Sitting Room on the third floor and overlooks the back of the house. The queen four poster bed is in an alcove which really gave a sense of privacy. The room also has a desk, two chairs and a couch, a large closet and a private bathroom. In the morning, we went down for breakfast which was blueberry coffee cake, a fruit bowl (watermelon and pineapple chunks with a strawberry on top), and an omelet strudel and it was all delicious. Overall, we couldn't be happier with our stay and look forward to a return visit.