Where do the Reservations on AppointmentTrader come from? - Logis Auberge de la Tour Marcolès - Trade Reservations
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Logis Auberge de la Tour Marcolès Reviews from The Last Year
Progress is easy to make...
Beautiful location; it is easy to park nearby; not sufficiently calm welcome from young employees, one of whom is very limited in French. The boss is naturally smiling and it's very pleasant! Good room placement. The appetizers are good but served a little late (a well-attacked aperitif). The dishes are well served, well explained, but the portions are adequate... fish in particular, it's a little light but it's really good, very good! The cheese is very original, the dessert is “super” and the coffee is very good. The addition is justified. Three suggestions however: • close the bottles of sparkling water during the meal • too bad the cutlery is once hammered steel(?), once smooth and golden. • ensure that there is always someone to greet people leaving the establishment.
Extraordinary! A trip to wonderland!
An extraordinary culinary adventure both in taste and visual terms. And in a pleasant setting, designed so as not to overshadow the refined meal. Simple, stripped-down table, light decoration in harmony with the context (the chestnut, etc.), original lighting fixtures which are sufficient for the decoration. In short, perfect. And don't forget efficient, discreet and attentive staff. A friendly, warm oenologist with good advice. Finally, the main thing, a Chef, an Artist...incredibly creative, and accessible. A great honor, a pride to have this beautiful inn in our region.
Not to miss!
An elaborate, refined cuisine, made with local flavors, beautifully prepared, add to that, a warm and competent welcome. We advise everyone to take a moment at this table.
Pure happiness, as always
A cuisine as subtle and creative as ever, full of color and finesse. Excellent proposals with great taste and delicacy. The chef is always present and attentive. The service is impeccable, without too much ceremony we are put at ease. A little bonus again for Jean Michel, the faithful sommelier of the place who is adorable, and therefore the wine list is tempting. Hats off to everyone looking forward to coming back to see you.
a great moment
Lunch at the Oxalis restaurant, the bistronomic restaurant of the Auberge de la Tour. A very pleasant vaulted room, well-crafted and superbly presented local products. Welcoming and attentive staff, all the ingredients for an excellent time. Thank you.
Diamond in Auvergne
In a lost place in Auvergne, chef R Darmanin takes on an almost impossible challenge: reviving the town of Marcolès, a trading crossroads in the Middle Ages. The house is very old but the interior (layout and decoration) promises us a great meal. A dinner in 8 moments of culinary art and the words are well weighed. Because what is on the plate is intriguing with its texture, taste and way of being presented. The appetizers pleasantly surprised us but the composition of mushrooms, crunchy black rice and dehydrated meat convinced us of the creativity of the chef and the excellence of his team. A word of appreciation for the in-house sommelier. A lively mind who was able to “feel” the customers’ palates and offer them the wine that met their expectations. We had a great time, the room was perfect, the breakfast too; for lovers of the unusual, visit this address!
Great night
Warm welcome in a refined setting. The 8-course menu was excellent from start to finish, the wines offered by the sommelier were in perfect harmony with the dishes, all accompanied by various homemade breads. The service is attentive but discreet (we feel at ease). Chef Darmanin was present.
Pupils and taste buds at the party
Warm welcome/refined setting/here you taste first with your eyes....and the flavors are in harmony...., the precise cooking/the service is attentive but discreet (you feel at ease) and the trainees are well supervised under the professional eye of the head waiter/ let yourself be guided by a passionate and exciting sommelier who will introduce you to astonishing regional wines. Well-deserved star. / the bread would benefit from having less crumb and more crust (but here, I'm quibbling...)
Refreshing star
A few words about our meal on Tuesday evening. The chef and his team sent us a superb tasting menu full of freshness, youth and modernity. The work is enormous in each of the notes of this superb score and each plate brings a feeling of invigorating pleasure because the cuisine is so imbued with lightness, daring, risk-taking and a certain form of candor which is a pleasure to see and to taste. Everything seems so simple, so obvious despite the great technicality and we are far from the single stars with the conventional style but rather in front of a "young" chef rooted in his time and his region. The service is of the same ilk, young, refreshing...the sommelier affable, caring and particularly attentive to our pleasure. That is the demand of the people ? Well-deserved star and the best is yet to come given the level. Many thanks for all of this.
In the heart of Cantal, a nugget
Looking for an establishment combining the hotel and gastronomic aspects, what a joy to have found this inn, dating from the 17th century, as bucolic as can be, which is located in the medieval city of Marcolès. The tone was immediately set by the warm welcome from the receptionist, who took us to our room. To get there we undertook the small climb of the corner tower and its spiral staircase, weathered by time. We were delighted by our room, large, furnished with care and great taste, combining modernity and the charm of yesteryear. Great exercise in style. In terms of gastronomy, we were totally amazed by the cuisine of chef Renaud Darmanin. 13 years ago he transformed this old café into this truly bucolic inn. His professional career is impressive. He cut his teeth in the most prestigious “Maisons” in France, followed by lists of competitions and awards. Twice by the Guide Gault & Millau: “Young Talent” and “Innovation” Trophies. Since 2018 it has had a star in the Michelin Guide. Our taste buds will long remember Chef Darmanin's creative, inventive and tasty dishes. A succession of divinely presented dishes. We traveled to the stars. Thank you also to all the staff. Thanks to all of you, we will keep fond memories of this place and can only highly recommend it.
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Where do the Reservations on AppointmentTrader come from?
By 🥷🏻 @ColorfulRod45, 07/13/2021 6:55 pm
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Are you affiliated with restaurants / or any of the other venues which are listed?
12 Answers
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Answer from 🦩 @FluffyStar64 (07/13/2021 9:05 pm)
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Mostly from people who don't need their reservations or appointments any longer. AT has no relationship with places listed and acts as a platform connecting buyers and sellers making sure that listed reservations are real and that privacy is not compromised when transacting.
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Answer from 👻 @DemureKettle15 (05/04/2022 10:51 am)
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Can come from a lot of places, people who don't want to get charged their cancellation fee or people who just have them and cant go.
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Answer from 👻 @ColloquialPosition80 (06/03/2022 2:39 pm)
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alot are work dinners that are cancelled
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Answer from 👻 @AffectionateRegret15 (11/15/2022 12:56 am)
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I mean.... it is web scrapers. Is this a serious question?
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Answer from 🤠 @DeliberateScale19 (11/20/2022 8:59 am)
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Users who have reservations they can no longer use
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Answer from 👹 @GuiltlessNose33 (12/06/2022 7:05 pm)
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Some people have connections, some can't make their own reservations and are giving it up, others...
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Answer from 👻 @ConnectedExistence32 (01/14/2023 12:18 pm)
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Ppl waiting in line at the DMV…
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Answer from 👻 @NaughtyBread30 (05/12/2023 7:14 pm)
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almost all restaurants aren't affiliated with AT and I'm guessing it's mostly people wanting to not pay cancellation fees.
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Answer from 👻 @GoldenAmusement60 (05/21/2023 11:33 am)
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Reservation Storks
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Answer from 🐧 @AwakeDecision53 (12/11/2022 10:40 am)
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They are from people who made the reservation and can/do not want to attend.
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Answer from 🥩 @DecadentRoof69 (01/30/2023 4:45 pm)
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Unusable reservations, bots, users sourcing their own, etc.
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