Chateau La Cheneviere
An elegant hideaway set in the Normandy countryside
The Château La Chenevière’s understated humility belies its 18th-century grandeur. This 29-room country house hotel, located near the Normandy landing beaches, was occupied by both Axis and Allied forces during WWII. Today, it provides a peaceful retreat where you can stroll through aromatic rose gardens or bike around the 30 acres of ancient cedars and sequoias; interiors exude a warm Gallic charm with floral wallpaper and antiques. The refined Le Botaniste serves regional dishes complemented by an impressive cellar, and the two-hectare permaculture garden provides vegetables and herbs for both this restaurant and Le Petit Jardin.
Hotel Tip
The pyramid-shaped orangery is particularly stunning at night, as you watch lights reflect off the heated pool while savoring lunch or dinner from Le Petit Jardin.Virtuoso Preferred Supplier Since 01 Mar 2018
Virtuoso Amenities
For 2025:
- Upgrade on arrival, subject to availability
- Daily Buffet breakfast for up to two guests per bedroom, served in the restaurant
- A welcome degustation of 3 different Kusmi teas with cake prepared by our pastry Chef (with the recipe), and a selection of 3 boxes of different Kusmi teas made in Normandy for guests to take back home.
- A personalized experience during a private tasting of 3 Calvados with our Bartender. Calvados is a unique apple Brandy and the most famous French Brandy made in Normandy
- Early check-in / Late check-out, subject to availability
- Complimentary Wi-Fi
Loading Reviews and Recommendations. Please wait...
Sustainability
Our Commitment
We are fully conscious of the importance of preserving and protecting the environment and have undertaken a program of environmental management to make an active contribution towards the improvement of the quality of life for future generations, facilitating the reduction of pollution and environmental protection towards eco-sustainability.
Examples of everyday actions:
We recycleWe use low energy light bulbs.We compost all our vegetable waste.We don’t use tap water to water our plants, but rainwater as well as water from our wells.Since 2010, we use bioengineering application in wastewater treatment, which is entirely eco-friendly.
Farm to table:
Save the bees! We have acquired several beehives since 2012 and serves its homemade honey for breakfast, and in various dishes and cocktails in both its restaurants.
Uses the short food supply chain to obtain organic ingredients. Both our Chefs get their supplies from small local producers out of respect for cultural traditions as well as the environment.
Developed a vegetable garden using the “Permaculture” method. This permacultural step will enable the hotel to amplify its existent policy. This progressive implementation of “Permaculture” has for aim to increase the hotel’s autonomy when it comes to vegetables, flowers, fruits, aromatic and medicinal plants, all the while developing harmonious vegetal spaces, which is essential to the well-being of wildlife, local flora and last but not least our clientele.