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High above the celebrated vineyards of Cornas and St Péray, your first guest house awaits you in the calm of a plateau at 600 metres overlooking the Valley of the Rhône. Fine walks to look forward to, along with the clear air of forest and meadow. To the west the first volcanic hills of the Ardèche may be seen. To the East, beyond the valley, the Alps stretch from Mont Ventoux to the snowy summit of Mont Blanc.
Itineraries (please click for details)
7 days / 6 nights 
5 days / 4 nights
Characteristics of circuits
Walking holiday with a donkey suitable for families
Difficulty: 2/5
Daily stages: 10 to 16 km (3 to 4 hrs walk)
Total daily uphill: 200 - 540 metres
Altitudes from 350 to 800 metres
Season: late March to early November.
You can begin your stay any day March - June and September - November.
In July, holidays must start on odd dates (1st, 3rd, 5th...).
In August, holidays must start on even dates (2nd, 4th, 6th).
Please note we don't organize short holidays in July and August.
What's included?
Half board in 3 "épis" guest houses.
Detailed road-book and maps.
Technical and logistical support.
Baggage transfers (except short stay).
Reservation request
Booking form
Once you've filled in the form, Safran will suggest a made-to-measure holiday adapted to your personally chosen dates during the week or at the weekend.
Tariffs 2012
| Price per person, on the basis of two people sharing same room | Additional services | ||||||
| Duration | July - August | Low Season | Child 6 - 11 | Child 2 - 5 | Child under 2 | Donkey hire | Baggage Transport |
| 7d/6n | € 540 | € 495 | -30% | -40% | € 70 | € 225 | included |
| 5d/4n | - | € 290 | -30% | -40% | € 45 | € 185 | € 65 |
| Reduction if children share room with parents | Picnic : 10 € per person with reductions for children | ||||||
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Gâteau ardéchois (Ardèche cake)
 Oven: 40 mins. Temp: 180°C. Serves 6Ingredients 2 eggs 200 g sweet chestnut purée (‘crème de marron’) 25 g sugar 1 pinch of salt 100g flour 1 teaspoonful of baking powder 100 g butter 2 soupspoons of rum Mix the eggs, sugar, rum and salt. Add the flour and baking powder. Mix well till the result is a uniform batter. Soften the butter, mix with the chestnut purée, and when the mixture is smooth, incorporate it into the batter. Butter a 22cm (about 8ins) mould, and pour in the mixture to half-way level. Bake in a moderate oven, checking progress with the point of a knife at the centre. If the batter doesn’t stick to the knife, the cake is ready. Turn out hot, and serve cold. |
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Agence Safran - Les Cascades - F. 26400 Mirabel et Blacons
Tel. +33 (0)4 75 25 78 78 - Fax +33 (0)4 75 25 78 79
info@safrantours.com - Agence de voyages LI.026.99.0001