N E W  S C H E D U L E S 


Hôtel

Open every day
(7days / 7days)

 

* * * * * * *

Restaurant

From 1 October 2017 to 30 April 2018:

Open every day,
except Tuesday and Wednesday
* * * * *

 


 

.·´¯`·-> N  E W <-·´¯`·.

 

Hire of Road Bikes in
Electrical Assistance (VAE)

Day or half day package

Booking on site
or at 03.86.78.71.36
or by mail lvasaintagnan@orange.fr


Located in the Nièvre region (13 km from Quarré les Tombes and Saulieu), in the Morvan Park area, in the heart of the Great Lakes Territory, where Nature knows to be sporty and dynamic but also preserved, peaceful, wild and authentic, La Vieille Auberge du Lac will welcome you for a weekend or for a few days of calm and rest.

 

Our establishment is located on the shores of Lake Saint Agnan, where you will be able to organize numerous visits and many sporting and cultural activities during your stay, you will find on our site some suggestions to occupy your days during your trip.

 

*    *    *    *    *

We propose you a traditional cuisine with local and regional products, with a particularity for our beef, which comes mainly from our farm in Saint Agnan, via the "Morvan Nature & Saveurs" SARL, owning the brand "Parc du Morvan" . We try to work a maximum with fresh and seasonal products. For that the majority of our products are transformed on the spot, by our care.

 

*    *    *    *    *

Our establishment can accommodate groups up to 70 people at the restaurant level and 19 sleeps at the Hotel level. Indeed, we have 8 charming rooms, all equipped with TV, bathroom and WC.

 


"After 25 years of career as a professional integration counselor, an opportunity has arisen in my village, and I decided to embark on the adventure! I chose the Hospitality / Catering since since very small I was bathed in this environment by two great mothers who were restorers and they transmitted to me the fiber of this profession, which is why since February 1, 2014, here I am, manager of "La Vieille Auberge Du Lac" in St Agnan, very quickly, everything worked and we are now several collaborators to work all year, counting my daughter Julie, who came very quickly to support me. and thanks to him, we can cook good Charolais meat to the delight of our customers! To this day, I have no regrets and am very proud to have realized my dream!".