Ruche

This estate dates back to 1850: a former coaching inn, converted into a tavern, then a private country house set in extensive grounds in the heart of the Haute Vallée de Chevreuse forest. When they took possession of it, Cybèle and Franck Idelot began by creating a large permaculture vegetable garden. The produce was used in chef Cybèle's kitchen at their restaurant in Boulogne-Billancourt, La Table de Cybele. Then Domaine Les Bruyères became a guest house and an opportunity to open a new eco-friendly, zero-waste restaurant: Ruche. With the idea of a new model that is as virtuous as it is elegant in mind, the Franco-American couple has turned this estate into a complete destination where they apply the art of hospitality in every aspect.  A project that will be enhanced in the future with a bakery, a mushroom farm, and a swimming pool.