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Auberge du Bon Laboureur

Chenonceaux, France

Auberge du Bon Laboureur

Historic coaching inn

Chenonceaux, France

Opened

1786

Price

$$$

Outside the door

Historic coaching inn

The former coaching inn operates like an intimate country residence, centered on quiet gardens that supply the kitchen.

Auberge du Bon Laboureur

What it’s good at

Our shorthand ↗
Heritage

Notable

A 1786 coaching inn expanded across five historic village houses in Chenonceaux.

Classic

Listed

Continuously stewarded by the Jeudi family across six generations since the early 1900s.

Local

Listed

Touraine cuisine crafted with vegetables harvested from the estate kitchen garden.

Our shorthand ›
Auberge du Bon Laboureur
Auberge du Bon Laboureur
Auberge du Bon Laboureur

What they say

Michelin Selected

Michelin

Auberge du Bon Laboureur

Somewhere quiet

Away from the crowds. Getting around takes intention.

The gates of Château de Chenonceau are a short walk away, while cycling routes branch straight into the Loire Valley.

Auberge du Bon Laboureur
Auberge du Bon Laboureur
Auberge du Bon Laboureur

The rooms

Bedrooms are spread across five historic houses, pairing antique furniture with quiet views over the gardens or village.

Auberge du Bon Laboureur, rooms
Auberge du Bon Laboureur, rooms
Auberge du Bon Laboureur, rooms

The pool

Bring a swimsuit.

The outdoor pool stays open all year, heated to 27°C in summer and 32°C through the winter.

Auberge du Bon Laboureur, the pool
Auberge du Bon Laboureur, the pool

The hot tub

A circular outdoor hot tub sits among garden palms, fitted with hydromassage jets next to the pool terrace.

Auberge du Bon Laboureur, the spa
Auberge du Bon Laboureur, the spa

Restaurant de l’Auberge du Bon Laboureur

Three adjoining salons open toward the garden, where chef Antoine Jeudi prepares seasonal Touraine tasting menus.

Auberge du Bon Laboureur, restaurant de l’auberge du bon laboureur
Auberge du Bon Laboureur, restaurant de l’auberge du bon laboureur

At the table

Le Bistrot prepares casual seasonal lunches exclusively for hotel guests, and breakfast spreads across the sunny stone courtyard.

Auberge du Bon Laboureur, at the table
Auberge du Bon Laboureur, at the table
Auberge du Bon Laboureur, at the table

How it began

Auberge du Bon Laboureur, how it began

Named after a Jean de La Fontaine fable, the inn has been run by the Jeudi family across six generations.

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Our shorthand

How we rate hotels.

The medals

Gold

Extremely rare. Sets the global standard.

Silver

Brilliant execution. And we’re picky.

Bronze

They did this well. You’ll notice.

Listed

A defining trait. Makes the hotel what it is.

The eight vibes

Design

Built around a vision. Even the door handles have a designer.

Luxe

Cared for at every turn. The bath is drawn before you ask.

Local

It could only be here. You wake up knowing where you are.

Social

Where the city goes out. The bar is full and the night is young.

Heritage

A building with a story. Once a palace, a monastery, a station.

Wellness

You leave feeling new. Rest, sweat, soak and sleep like a stone.

Classic

The city grew up with it. Same rituals, same regulars, same bar.

Resort

A world of its own. Something to do from breakfast to nightcap.

The scene

Lively

Where things happen: restaurants, shops, people.

Central

Well-located: walkable to some things, a short ride to more.

Quiet

Away from the crowds. Getting around takes intention.

Secluded

A place apart: the property is the destination.

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