Maison Le Chevreuil

Maison Le Chevreuil occupies a particularly evocative position on Meursault’s main square, opposite the mairie and church and surrounded by one of Burgundy’s most celebrated wine landscapes. Rather than retreating behind the gates of an estate, it places guests directly within village life. The two-year rehabilitation was conceived as a smaller, more informal response to the region’s château hotels: ten individually designed rooms, a restaurant, wine bar and terraces gathered within a house intended for locals, winemakers and travellers alike.

Old Walls, New Burgundy

Architect Aubin Prost oversaw the structural rehabilitation, carefully retaining the building’s memory while introducing a distinctly contemporary architectural language. Johanna Leserre, founder of Slowhome and previously involved with the renovation of Château de Meursault, developed the interiors and artistic direction alongside Bonjour Editions. Materials establish the connection with Burgundy immediately. Terrazzo flooring incorporates fragments of local Corton stone, while rammed earth, natural clay plaster and oak bring an earthy materiality to the reception space. That room functions simultaneously as check-in, coffee bar and cocktail bar — more village living room than conventional hotel lobby.

Winemaking Becomes Architecture

The ten guestrooms take the process of vinification as their underlying design vocabulary without becoming overly thematic. Curved showers recall fermentation tanks, deep wine-lees tones reference the vineyards, and bespoke smoked-oak furniture introduces the material warmth of barrels and cellars. Every room is different, with views either towards the vineyards or across the village square. Rounded seating and softened forms counter the more elemental surfaces, creating interiors that feel crafted rather than decorated.

Ten Rooms Built Around Sleep

Comfort is treated with the same seriousness as architecture. Maison Le Chevreuil uses handmade Hästens beds, constructed from natural materials including horsehair, cotton, linen and wool. The decision is characteristic of the project: luxury appears through craftsmanship and material quality rather than visual excess. Small working areas, dressing spaces and tea stations make the rooms functional, but the emphasis remains on quietness, tactility and exceptionally good sleep after a day among the vineyards.

TERRE, Fire and Wine

TERRE forms the social centre of the house, combining restaurant, wine bar, two terraces and an outdoor kitchen. Chef Alfredo Martin, formerly executive chef at GrandCoeur, works with local and seasonal produce through a deliberately direct approach, including cooking over flame and a bread oven. The format moves easily between a full dinner and something much simpler: pizza from the oven, plates to share or a bottle at sunset. The cellar naturally gives Burgundy’s growers a central role while reaching beyond the region, with tastings and encounters designed to make wine culture part of the stay rather than an additional activity.

A New Kind of Meursault Inn

Maison Le Chevreuil succeeds by resisting the temptation to turn Burgundy into either aristocratic theatre or rustic nostalgia. Its architecture draws from stone, soil, oak and winemaking, but expresses them through contemporary forms and careful craftsmanship. That makes it particularly appropriate for Meursault. This is a hotel about Burgundy without removing guests from the life that makes Burgundy interesting: the village square outside, vineyards beyond it, winemakers around the table and a bottle being opened downstairs.