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For those looking for a delicious break in one the world's most fascinating culinary regions a long weekend at The Hungry Cyclist Lodge is ideal. Arrive on a Friday and leave on a Monday and make the most of some of the best wine, food and cycling in France. Cycle every day, enjoy the peace and tranquility of the gardens and taste, enjoy and learn about the greatest wines on earth.
Five generous rooms, tastefully decorated with antiques sourced from all over France, ensure modern comfort with a charming traditional character. Situated over two floors, the rooms surround a communal breakfast and dining room overlooking the mill stream and gardens. The full amenities are available to all guests.
Based in a 17th century watermill, The Hungry Cyclist Lodge provides comfortable accommodation, superb home-cooking and calm surroundings, from where you can explore one of Europe's most fascinating culinary destinations. Comprising five en-suite double bedrooms arranged over two floors, the historic mill-house has been fully renovated to provide the best in modern comfort, as well as respecting the history, materials and traditions of the original structure.
Whether you are waking up with views over the vines; starting a day's cycling from our customized bike garage; relaxing with coffee by the mill-stream or studying Burgundian wine in our reading room, The Hungry Cyclist Lodge has been restored to ensure you make the very most of your time in Burgundy. Hidden amongst the vines of Cote de Beaune, in the picturesque wine-making village of Auxey-Duresses, the lodge lies just two kilometers from the prestigious town of Meursault and only a 10 minute drive to the historic wine-capital of Beaune.
Offering both bed and breakfast accommodation and complete house rental, The Hungry Cyclist Lodge is a flexible set-up, open to individuals and groups throughout the year. Dining can be tailor-made to suit your needs, but Tom will try to introduce you to as much local cuisine as possible, eaten at The Lodges dining table, or on the expansive terrace overlooking the gardens and orchard.
Based at The Hungry Cyclist Lodge, each morning youll set off on one of the many bike routes that leave Auxey-Duresses, north towards the famed villages of the Cote de Nuit, south into the picturesque vines of the Cote de Beaune, west into the hills of the Haute Cte, east into the plains of the Saone valley.
This retreat will take place in Burgundy, France.
Good wines, exceptional produce and a respect for history are the three cornerstones of life in Burgundy. Centuries-old vineyards stretch from Chablis to the Macon. Prized Charolais cattle graze the verdant hillsides, and the Romanesque bell towers of churches, abbeys, and monasteries dot the landscape. If youre passionate about food, wine, history and their natural symbiosis, then Burgundy is the destination for you.
Whether eating exalted cheeses from the Abbey of Citeaux, tasting Grand Cru wines in a 17th century cellar or Marvelling at Van der Weyden's 15th century Last Judgement Altarpiece in the Hospice de Beaune, a stay at The Hungry Cyclist Lodge comes with wine, food and history guaranteed.
Good wine and food have been at the heart of Burgundian culture for millennia. A vibrant region under the rule of the Gauls and an important part of the Gallo-Roman Empire, Burgundian history is as deep-rooted as her vines.
From the Cistercian monks who mastered wine making in the Middle Ages, to the glorious years of the great Dukedoms when Burgundy thrived as a European powerhouse, Burgundy is a historians dream.
With the ruins of a Roman lookout perched high above The Hungry Cyclist Lodge, the Romanesque church of Auxey-Le-Petit visible from the garden, and Chateau de La Rochepot a few kilometers up the valley, Burgundian history surrounds The Hungry Cyclist Lodge.
From Chablis in the north to Macon in the south, the Burgundy wine region is one of the most celebrated in the world. Vines have been grown in Burgundy for over a thousand years. The Romans realized the potential of the unique region, followed by the Cistercian monks some 700 years later who painstakingly developed the concept of terroir that we understand today. Terroir, or the environmental conditions, especially the soil and climate in which grapes are grown, giving different wines their unique flavor and aroma, is the magic word in Burgundy.
The terroir of the Cote D'Or consist of a dense limestone shelf with a thin clay topsoil situated in a continental climate that provides hot summers and cold winters. The perfect conditions for the cultivation of Pinot Noir and Chardonnay vines. Meticulously nurtured throughout the year, its the fruit from these treasured plants that winemakers transform into their compelling vintages. For newcomers Burgundy can often seem daunting as a wine region.
Thousands of small producers farming tiny plots of land, producing wines that people sniff, slurp and admire. Even for the experienced wine 'connoisseur' Burgundy can seem like a dense puzzle of vintages, producers, and parcels of land. But Burgundy wines are made to be enjoyed, explored and decoded. Like solving a mystery, every taste of wine from this region has a back story that once the plot is unraveled gives each sip even more satisfaction.
Burgundy is as famed for her food as her wine. The region's produce is second to none, and local chefs pride themselves on creating dishes that honor flavor and are complemented perfectly by the region's wines. The heritage of Burgundian cuisine is always respected and while many of the great names of modern French cuisine have set up shop in Burgundy, tradition still reigns supreme.
A wine maker in Burgundy will tell you that to make good wine you have to start with good grapes, and this ethos is carried through to the kitchen. Burgundian food is uncomplicated and focused firmly on sourcing the very best ingredients, then cooking them perfectly. Any trip to Burgundy would be incomplete without tasting snails swimming in garlic butter, meaty jambon persille or the acclaimed Charolais beef, but depending when you visit you should also taste the best in seasonal ingredients.
Wild asparagus in the spring, vine peaches and cherries in late summer, and an abundance of ceps, girolles and truffles in the autumn all make for a delicious year. Whether preparing a cycling picnic, a private cooking course, or an intimate wine-pairing dinner, it is this ethos that inspires the cooking at The Hungry Cyclist Lodge. Burgundian simplicity - we use seasonal ingredients from our garden as well as from local producers, cook with care and share amongst friends, accompanied by excellent wine.
The gardens at The Hungry Cyclist Lodge are integral to your stay in Burgundy. Blessed with a mill stream running through the property, and stunning views across the vines and cliffs of Saint Romain, the gardens profit from the fertile soil that lines the valley floor of Auxey-Duresses, providing fresh fruit and vegetables throughout the year, as well as the perfect place to relax.
Like the vineyards that surround The Hungry Cyclist Lodge, the gardens change throughout the year, providing a variety of colors, smells and flavors that contribute to our appreciation and understanding of the great wines of the region.
A passion for good food must include an understanding of where food has come from. In Burgundy the locals pride themselves on regional ingredients produced by proud artisans. Exquisite cheeses and fine meats are readily available in the local markets, but ask any Burgundian where the best vegetables come from they will tell you its their garden.
Throughout the year a steady supply of vegetables and herbs make their way into the kitchens. And while we cant promise to be self-sufficient at the Hungry Cyclist Lodge, we grow much of what we eat, and believe that the freshest produce eaten seasonally is the best match for the wines of Burgundy.
While Pinot Noir and Chardonnay vines have carpeted the slopes of the Cote dOr for hundreds of years, its in the fertile base of the valleys that Burgundians have historically grown their fruit. With such a rich history of fruit growing in the region its no surprise that notes of local fruits and their blossom are often referenced when tasting local wines.
The Moulin Prunier (Plum Tree Mill) has an abundance of fruit trees. Throughout the year cherries, peaches, apples, pears and plums are harvested. What isnt eaten fresh is cooked or turned into ice cream, and being preserved for homemade jams for your breakfast.
Take your time to enjoy the hills and hit the local markets!
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