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Well above the renowned 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 meadows. To the west the first volcanic hills of the Ardèche may be seen. To the East, beyond the valley, the Alps stretch from the Mont Ventoux to the snowy summit of Mont Blanc.
Holidays from March to November.
You can begin your stay any day March - June and September - November.
In the high season, holidays start on odd dates (1st, 3rd, 5th...) in July, and even dates (2nd, 4th, 6th...) in August.
Itineraries (please click for details)
8 days / 7 nights 
4 days / 3 nights
Characteristics of circuits
Walking holiday without guide
Route type : Round trips
Level : 2/5
Daily stages: 10 to 16 km (3 to 5 hrs walk)
Total daily uphill from: 200 to 540 metres
Altitudes from: 350 to 800 metres.
Arrivals: odd dates in July, even dates in August
What's included?
Half board
Guest houses with 3 "épis"
Baggage transfers
Detailed roadbook and maps
Technical and logistical support
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 | Baggage for a Single | Single Room |
| 8d/7n | € 605 | € 565 | € 45 | € 140 |
| 4d/3n | - | € 275 | € 45 | € 60 |
| Picnic € 10 per person | ||||
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Gâteau ardéchois (Ardèche cake)
 Oven: 40 mins. Temp: 180°. Serves 6Ingredients 2 eggs 200 g 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