They studied between Lyon and Paris, met on exchange in Montreal, had their first tidy jobs, and then decided to leave it all behind to embark on the great entrepreneurial adventure together. At the dawn of our thirties, we decided to leave the hellish pace of city life for the gentle pace of life in the Burgundy countryside. It’s January 2020; we don’t know it yet, but we’re entering a space-time rift that will last several months. It’s in this unconventional, uncertain and, let’s face it, rather vague context that we’re launching the Cabottes project.
We are Alexane & Felix.
A graduate of Sciences Po Lyon, Alexane was a press officer before becoming the owner and head chef of Les Cabottes. Between leaving Paris and arriving in Burgundy, she returned to Lyon to take a diploma at the Institut Paul Bocuse in order to professionalise her cooking. So you can opt for our gourmet baskets to try boeuf bourguignon, poulet Gaston Gérard and other Burgundian delicacies with a Cabotte twist.
A graduate of ESSEC, Felix worked for 6 years in corporate strategy consulting before taking on the role of owner. Trained at Château de Pommard, where he obtained his WSET 2 diploma, Felix is in charge of the wine tourism aspect of the project, organising wine tastings every day in our vaulted cellars and advising our guests on the perfect food and wine pairing to accompany their dinner, according to their tastes and desires.
Les Cabottes in a few dates
Opening of Les Cabottes with 4 tiny houses, a gîte and a guest room
Launch of electric bike hire to make the most of the green route just a stone’s throw from Les Cabottes
Opening of our guest house with 3 independent rooms in the old village vicarage
June 2022
Launch of wine tastings in our vaulted cellars
Arrival of Rosalie and Ferdinand, our two miniature donkeys, who have become the mascots of Les Cabottes.
Opening of 3 new rooms in the guest house
