À Bois Mort
Stylish French Holiday Accommodation with Optional Dining
CORONAVIRUS UPDATE
DURING THIS TIME THE SAFETY AND SECURITY OF GUESTS IS PARAMOUNT. THEREFORE WE ARE RESTRICTING THE OPENING OF THE COTTAGES TO CHEZ ALINE. MEANING WHEN YOU BOOK YOU HAVE EXCLUSIVE AND PRIVATE ACCESS TO ALL AMENITIES. FAMILY GROUPS ARE WELCOME TO CONTACT US DIRECT TO DISCUSS THE POSSIBILITY OF RESERVING ALL THREE COTTAGES.
Owned and operated by Richard Smith, award winning chef from Scotland
Part of the Sawday's collection of special places
Booking.com award winner
Airbnb: Awarded super host status
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Farm Shop
Homemade pickles, jams and chutneys. Fresh produce from the kitchen garden. Meats from the farm. Fruit liqueurs from the orchard. -
Gardens
Find your quiet area to relax and soak up the beauty of the Bois Mort Farm gardens. Marvel at the abundance of butterflies and bees. -
Pool and hot tub
Relaxing in the woodfired hot tub. Cooling off in the heated above ground pool.
The Farm Cottages
Ideally situated in the Poitou Charente, we are based in a beautiful farming hamlet, perfectly located for touring and exploring this little known part of France, and all it has to offer! We are also ideally situated for exploring the wine routes of the Haute Poitou and the Loire Valley.
THE REGION
We are close to two beautiful villages, Gourgé with its Romanesque church, beautiful ancient roman bridge and old water mill, where you can fish and picnic – it’s also possible to hire horse drawn gypsy caravans at certain times during the summer! Within the village is a small store and bakers. In the opposite direction lies the medieval village of St Loup Sur Thouet, a ‘Petit Cite de Character’, with bars, restaurant, auberge, baker, newsagent / bar tabac and village store. Also in the village is a small chateau and church, with beautiful stained glass windows and interesting history – being linked to two local saints.
La Petite Cuisine
The aim of La Petite Cuisine is to provide our visitors with a unique alfresco dining venue, where yours truly will be found cooking up a storm with produce grown in our own vegetable plots and orchard, but also utilising ingredients foraged or bought from our neighbours. Menus will be based on what’s available, ensuring freshness and quality for our guests.