Hotel Le Bailliage, a reflection of authentic local know-how

Publirédactionnel | 3/31/25, 10:02 AM

In Salers, Le Bailliage tells the story of a family that raises its own cows, prepares generous dishes and has been reinventing the subtle art of Cantalien hospitality for three generations.

Perched at an altitude of almost 1000 metres, where the crisp air blends the scent of meadows with the breath of volcanic rock, Le Bailliage marks the entrance to the village of Salers, listed as one of the most beautiful in France. Founded over sixty years ago by Charly and Denise Bancarel, pioneers of a certain art of entertaining, this hotel-restaurant-spa has stood the test of time. Today, Antoine and Marion Bancarel perpetuate its history.

A family home in the heart of Cantal

Since 2020, the grandson of the founders and his wife have been at the helm of this 23-room establishment, set in the old gardens of the medieval village. Taking over such an establishment in the midst of a pandemic might have seemed risky, but for them it was an obvious move, rooted in their love of the region. Their goal? Total independence, far from standardized chains. Here, there's no cooking masquerading as "terroir", and no formatted welcome: everything is homemade.

The story continues with judicious transformations: rooms restored with care, a spa redesigned in a warm spirit - limited to eight people to preserve calm - customized menus, attentions for families, a nap corner for babies. Here, modernity doesn't make a fuss: it expresses itself in the art of good hospitality.

A table rooted in its terroir

The table itself is worth the detour. Nothing is out of place. And with good reason: the meat served comes from Antoine Bancarel's own farm. His Salers cows, recognizable by their mahogany coats and lyre-shaped horns, graze around the establishment, fed on grass and hay grown on site. Label Rouge certified, the meat goes straight from the farm to the kitchen. To take things a step further, Antoine and Marion have launched their own range of preserves - Les Bocaux de Marius, a nod to their son - which showcase every part of the animal. These include an old-fashioned coufidou or a generous terrine.

B3 A5341 Hdr In the restaurant's recently renovated dining room, the plate combines precision, generosity and Cantalien spirit. Three menus offer as many interpretations of the region: one rustic and reassuring, another centered on Salers meat, the last following the rhythm of the seasons. Homemade foie gras, grilled beef ribs, sweet-spiced duck breast, perfectly executed crème brûlée... These are all landmarks for a loyal clientele, who sometimes return from afar.

The environment completes the experience. As you leave the hotel, you'll discover the cobbled streets of Salers, perfectly preserved Renaissance houses and a panoramic view of the Cantal valleys. just a few minutes away, the Volcans regional nature park unfurls its ridge trails, burons and cheese dairies.

Le Bailliage is a country hotel like few others. A family home, where from the moment you enter, you feel expected, welcomed and at home.

3 questions to Marion and Antoine Bancarel, owners of Hôtel Le Bailliage

Taking over the family business created by your grandparents represents both an inheritance and a challenge. What was your approach to modernizing the place without betraying its original identity?

Antoine: The secret? Simply to remain in the family spirit while adding a touch of novelty. We've continued to rely on a sincere welcome, warm service and an assumed diversity: hikers, families, groups, lovers on a getaway... Everyone is at home here. We've just added a few new ideas, like a spa, a fresh approach to communication and, above all, our approach to short circuits. In the end, our motto has remained the same since 1962: welcome, service, quality.

You claim to be totally independent, far removed from the big hotel chains. How does this freedom translate into the way you manage the hotel, the restaurant and your teams?

Marion: Fewer intermediaries means a fair price for our customers and better pay for our employees. What's more, no one imposes a particular decor or lavender soaps in every room... Our philosophy is more like: "Come as you are", we adapt! This freedom is our true trademark.

You've launched "Les Bocaux de Marius", an anti-waste range to make the most of all the meat from your farm. How has it been received by your customers?

Marion: Very positively! The initial idea was to avoid waste, especially in the low season. So we offer local recipes like coufidou or terrines made 100% from Salers beef -where others associate it with pork. Our customers really appreciate these jars, especially the beef sausage, which is regularly sold out. In addition to the pleasure of using meat produced entirely in the Cantal region, we are committed to our sustainable approach: our animals are fed exclusively on local grass, with no chemical inputs. Discussing this approach with our customers is both rewarding and enriching.