Hotel Restaurant Relais Royal in Mirepoix (France)

 

Hotel Restaurant Relais Royal in France

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8, Rue Maréchal Clauzel,
Mirepoix,

Extensive renovation by French craftsmen has sympathetically restored the Hotel to its former glory. The nature and attention to detail of the renovations has allowed most of the original features to be kept such as the stunning terracotta tiled floors, the wooden French style ceilings, the marble and natural stone fireplaces, and the Louis XIV nutwood doors,to name but a few. The Hotel (member of Relais and Chateaux)offers a blend of culture and innovation, together with luxurious and modern comfort, all of which is in complete harmony with the historical setting of Mirepoix. Our guests can also avail of the south-facing courtyard, garden with swimming pool, and patio. Private garage parking is also available.

Rates From £91 per night.
Rooms: 8
 
By car: From Toulouse (45 mins) - from the A61 motorway take the A66 towards Foix Andorre, turn off to Mirepoix. From Carcassonne (40 mins) - take the A61 motorway and turn off at the BramMirepoix exit.By plane: The small Pamiers Les Pujols Airport is a mere 15 km away.Carcassonne Salvaza Airport - 40 km. Toulouse Blagnac Airport - 100 km. Perpignan Airport - 115 km.Montpellier Airport - 200 km.Girona Airport (Spain) - 220 km.Barcelona Airport (Spain) - 265 km.By train: Take the TGV to Toulouse and then take the SNCF train to the Pamiers station (20 minutes from Mirepoix)Or take the TGV to Carcassonne (45 minutes from Mirepoix).



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April 23 & 24

... a chance that our favorite restaurant would have a space for us to have dinner ........AND they did. It was a superlative meal again as last time. You can't ask for better service or food than at the Relais Royal Hotel restaurant. ...

Coi, San Francisco « Food Snob

I had set aside sufficient time to unpack, undress, put on my suit and make it to Coi for an early dinner, but instead, I had to make my way straight from San Francisco International to the restaurant. The comedy of my consequent enforced, .... Slow-roasted with mirepoix and thyme, the tenderloin and neck from a baby lamb, were served, each upon a slip of pea purée, drizzled with lamb jus vinaigrette and teamed with little gem lettuce, spring onions and more peas. ...

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