The Abbaye today
Clive and Tanith Cummings took over the Abbaye in 2005. Transformed into a luxury hotel, and having since become a member of the prestigious network of Relais & Châteaux, the Abbaye has lost nothing of its distinguished air.
Former Cistercian Abbey
Our establishment is an authentic Cistercian abbey from the 12th century. In 1131, it was founded by Etienne Harding, third abbot of Cîteaux, the mother church of the religious order that was to extend its influence over all of Europe.
Our church was consecrated in 1172 and, from then on, many monks occupied this little corner of Burgundy. Around the church and over the centuries, therefore, were built a cellar, crypt, cloister, refectory, farmhouse, dovecote, outhouses, wine press, monastic dwellings, etc.
The Abbaye de la Bussière was at its peak at the end of the 13th century. Throughout its existence, this monastic unit suffered successive destructions and reorganizations until it was sold as a national property asset in 1793 (excluding the church which had become the parish church in 1791). The monks were then forced to leave the premises.
At the end of the 19th century, the Baron d’Oissel undertook to renovate the premises. At that time, he called upon the architect Charles Suisse to redevelop the existing buildings in a neo-gothic style and also to create new ones.
In 1921, the Baron’s heiress, the Marquise de Ségur, donated the estate to the bishopric of Dijon to make of it a place of spiritual retreat.
Spirit of our cuisine
Chef Guillaume Royer, 'Meilleur Ouvrier de France' 2015, invites you to taste seasonal cuisine revisiting Burgundian terroir and of which it maintains the fundamental principles: richness and taste.
In fact, the region constantly inspires the Chef, whether on local market stalls or with rigorously selected suppliers. Dishes are thus defined by rich discoveries at such meetings. Local produce, through its qualities as much of taste as visual appearance, inspires the creation of each dish.
The menus evolve constantly, favouring one product or another: from home-grown Jerusalem artichoke to seaside spider crab, via plump young Bresse pigeon, each seasonal dish is enhanced through cleverly thought out compositions.
All this is accompanied by a glass of wine carefully chosen to go perfectly with your menu.
Rooms and Suites
Just like our suites, the deluxe bedrooms of the Abbaye de la Bussière pay homage to the other Cistercian edifices of France. Thus, the Reigny room makes reference to an abbey founded in Vermenton at the beginning of the 12th century and whose refectory is amongst the last remaining ones in the country. With its azure and pale blue tones, this deluxe room is an invitation to rest and relaxation. The curtained canopy, the free-standing mirror or the easy-chairs give a certain idea of the French-style refinement that reigns over the Abbaye de la Bussière.
