In the heart of the Loire Valley castles, the Grand Hôtel du Lion d’Or has been perpetuating the French art of living since 1774

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Dedicated to the Art of Hospitality since 1774

Marie-Christine, Hélène, and Didier Clément welcome you to the heart of the Sologne region and the Loire Valley's famous châteaux.

Ancient woodwork, church style slabs, stones with bas-relief, sun-shaped mirrors, modern lighting…

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A private Renaissance style mansion

Built in 1540 by Jean Gitton, Lord of Montgiron and a friend of King Francis I, this Renaissance style mansion was the residence of the town's first aldermen and master drapers. In 1774, just before the French Revolution, the building was sold by Canon Nicolas Gitton to the innkeeper Sir Pierre Boiffard.

The Grand Hôtel du Lion has been a hotel, cafe, and restaurant since first opening its doors in 1774. It is therefore one of the oldest restaurants in France.

The hotel has been owned by the same family since 1961 and they will celebrate their 60 years as a family business in 2021!

A private Renaissance style mansion

/family Family House
/mansion Historic site
/michelin Michelin Starred Restaurant
/delicatessen Delicatessen
/unesco Loire Valley
/castle Tourism
/grape vineyards

Rooms & Suites

In the Renaissance Wing with its Napoleon III style balconies, 16 newly renovated air-conditioned rooms are arranged around a wooded inner courtyard.

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Superior Room

Family Superior Suite

Deluxe Junior Suite

Deluxe Junior Suite with balcony

One of the oldest restaurants in France

Angelica, wild thyme, elderberry, "cooking tobacco," grains of paradise...You have to imagine Didier Clément’s signature cooking before tasting it.

Gourmet Cuisine

A pioneer in the unearthing of forgotten spices and ancient ingredients, Didier takes you on an unforgettable culinary journey. His inspiration? Ancient French cookbooks and walks in the forest.

"For me, nature is an infinite source of inspiration. My cooking can also be influenced by chance encounters with new people,as well as by traveling, which is helpful for creating new and somewhat exotic touches.”

A guardian of his "terroir," Didier Clément encourages local farmers to produce rare types of vegetables. He supports farmers who raise local breeds and local food distribution channels.