A tasty breakfast
Your buffet breakfast is served at Le Kaloupilé restaurant on the first floor, opposite the swimming pool.
Enjoy fresh bread, local produce and pastries with a cup of tea or coffee, and get your day off to a great start.
Opening hours: 6.30am to 10am on weekdays and until 10.30am on weekends and public holidays.
Breakfast in room: every day, to be ordered using the breakfast card available in your room and hung up the day before, or by contacting the restaurant
by contacting the restaurant between 6.30 a.m. and 11 a.m.
Express & Co” breakfast: at the bar from 7am to 12pm every day. For further information, call 135.
Prices
21€ /adult
Opening hours
Weekdays: 6.30am – 10am
Weekends and public holidays: 6:30am – 10:30am
Fournisseurs
Cheese
Takamaka Cheese Factory
Saint-Benois 
Fruits and vegetables
Too many vegetables
Saint-Pierre 
Poultry
Duchemann and Grondin
L'Étang-Salé
Allergene
Peanuts
Peanuts are a legume often found in various foods. They can cause severe allergic reactions, including anaphylaxis.
Milk
Cow's milk proteins, mainly casein and whey, can cause allergic reactions in some people, ranging from skin rashes to gastrointestinal symptoms.
Egg
The proteins present in egg white, and sometimes in the yolk, are common allergens, causing reactions ranging from mild skin rashes to serious respiratory problems.
Crustaceans
Crustaceans (prawns, crabs) and molluscs (oysters, mussels).
Soya
Soya, often used in many processed food products, can trigger allergic reactions, ranging from hives to respiratory problems in sensitive individuals.
Gluten
Gluten is the protein found in cereals such as rye, oats, wheat, barley and spelt.
Nuts
Nuts are naturally dried fruits from the oilseed family, such as almonds, hazelnuts and walnuts.
Sésame
Sesame seed is an oleaginous seed produced by the sesame plant (Sesamum indicum), a member of the Pedaliaceae family.
Lupin
Lupins are a group of legumes including soy, chickpeas and beans, broad beans and lentils.
Sulphites
Sulfites are compounds found mainly in wines, used by humans as preservatives, and added to certain foods for their antioxidant properties.
Mustard
Mustard belongs to the Brassicaceae family, which includes broccoli, cauliflower, cabbage, Brussels sprouts, turnips and canola.
Celery
Celery (stalks or seeds) can be found in a variety of foods, such as soups, consommés, tomato juice, stews, sauces, broths and seasonings.
Fish
Fish is an allergen in all its forms: cooked, fried, marinated and raw, fish eggs, caviar, skin, gelatine... Allergic reactions can be cutaneous or respiratory.
