Bienvenue dans l’Auberge Trip’n Touille

On April 1st, 2018 we left France with a backpack and hopes of meeting people that make the world a better place. During this journey, we soaked up some new dialects as well as local traditions, fragrances and colours. We experienced optimistic lifestyles, wholehearted hospitality and built bridges through the magic of cuisine when we didn’t speak a common language.

Here we are, 3 years later, settling down in Plainchassagne in Southern Burgundy. This little hamlet from Saône-et-Loire overlooks the villages Vendenesse-les-Charolles and Viry and you can discover a bucolic view on hilly fields with “bocage”, their typical low hedge. In the sunrise you will be met by the wonderful white cows, their heads peeking out of the mist, near ancient oaks and mossy rocks. At sunset, light embraces stone walls as the wind pushes the hot-air-balloons.

In this setting, we are breathing new life into a dormant house with the wish to welcome you to our Guesthouse. We love to cook Burgundy recipes with added spices from our travels. We chat in the garden where the seeds we gathered around the world are quietly growing. We transform harvests into homemade jams and chutneys with a pinch of the same spices. We invite you to stop over in this calm and quiet atmosphere to share a moment of life.

Julie & Sylvain

Dinner on reservation

Apéritif, starter, main course, cheese, desert, tea and 1 glass of wine: 25€ per person.

Every evening, we welcome you around an abundant table with local products from Burgundy : Charolais beef, Bresse chicken, wines from Burgundy vineyards, cheeses from Jura, vegetables from our garden… in a fusion with world cuisine: Turkish böreks, Italian gnocchis, Georgian adjika, Japanese omelet, Russian blinis… We create our menus according to the season. Please contact us for any special diet or requirement.

Here are a few examples of menus :
– For Summer : Georgian zucchini rolls with walnuts and coriander / Ceviche of fish / Plate of local cheese / Pavlova with summer fruits.
– For Autumn : Japanese dumpling with local beef / Green fish curry / Goat’s cheese with local honey and freshly harvested walnuts
– For Winter : Pumpkin velouté with coconut milk / Lamb tagine with quince and olives / Plate of cheese / Chestnut-chocolate cake
– For Spring : Turkish mezze / Pancetta and asparagus tagliatelle / Cervelle de “Canut” (fresh cheese with garlic and shallot) / Amaretto and speculoos tiramisu.

To discover more recipes that we brought back from our journey, we invite you to visit our travel blog > here <.


The room rate includes breakfast. We will serve it in the main house : in the light conservatory in Summer and in the living room near the fireplace in Winter. You will have the opportunity to taste tea and coffee from our friend “L’Aparthé”, apple juice from our orchard, homemade jams, honey from our family beehives, bread from the local bakery, fresh cheese from the farm, cake, omelette, crêpes… according to our daily inspiration.

Room Chez Tante Aimée

Sleeps 2. A cozy room decorated with watercolors painted in Turkey and Italy, and Georgian photography. A writing desk for your postcards and comfortable armchairs.
In the bathroom is a fresco by Théodore Deck – an Alsatian artist well famous for his deep blue in the 1850’s.
Facilities: queen-size bed; shower room with a wide shower; a hair dryer; kettle with tea and coffee making facilities; towels and bed sheets.