Visit the
Paris region

Discover our 2 resorts in the Paris region

Dourdan

Paris - Rive Gauche

Daytime temperature: °C

Annual temperature: 16°C

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http://en.visitparisregion.com/

Daytime temperature: °C

Annual temperature: 16°C

Where is this?

View the map

More info

http://en.visitparisregion.com/

Le Domaine du Normont
Dourdan

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South of Paris on the edge of the royal city of Dourdan in
11 hectares of wooded parkland, the 3-star Belambra Hotel Le Domaine du Normont is the ideal destination for a peaceful break.

Rural holidays amongst the surrounding forests (Dourdan, Rambouillet and Fontainebleau) with walking, cycling and a host of nature-based and fun family outings to attractions, like France Miniature and the Labyrinthe des Oiseaux.

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Magendie
Paris - Rive Gauche

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Allow Paris to introduce you to its world-famous monuments, legendary districts and hidden treasures from your base at the Belambra Magendie Hotel at the heart of the left bank.

Very close to the shops of the Rue Mouffetard and the superb Jardin du Luxembourg, the bedrooms of this contemporary-style hotel have been recently upgraded, and its bright patio is available to all residents for relaxation and breakfast.

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Gastronomy
of the region

The famous Coffee & Croissant

The traditional French breakfast is a cup of espresso and a fresh croissant enjoyed at the café counter. According to the famous pastry chef Christophe Felder, there are no fewer than 50 key stages to be mastered before you can make a good croissant. The quality of the flour and butter, the working of the dough, the shaping, the heat of the oven and the cooking time all play a crucial role, so it's quite an art! Test that art for yourself on your first morning in France.

Herb-crusted rack of lamb

Recipe provided by François, Chef at the Belambra Hotel in Dourdan

Mix 400 g of flour and 250 g of coarse salt together in a salad bowl. Add 1 egg white and 100 ml water. Shape the dough into a ball and leave to rise. Sprinkle it with thyme and stretch it thinly. Preheat the oven to 240 °C. Wrap the dough around an 800 g rack of lamb with bones trimmed and exposed. Coat the crust with cumin, thyme, rosemary and pepper. Roast for 35 minutes, break the salt crust and serve.