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Following a change in the ANCV's sales conditions, ANCV Holiday Vouchers are no longer accepted at Petite Emeraude , whether in paper or electronic format (ANCV Connect).

Payment for your stay is always made on site, upon your arrival. We accept the following payment methods:

• Cash (euros only)
• Visa
• MasterCard
• Maestro
• Instant SEPA transfer in euros

Checks, payments via Wero and other payment methods not mentioned above are not accepted.

Important – Payment Security

Following the recent cyberattacks affecting several booking platforms, we would like to remind you of a few security rules:

Petite Emeraude will never ask you to pay for your stay via a payment link or to enter your credit card number to make a payment before your arrival.

The bank card provided during the booking process is only used as a guarantee of the booking. No payment is taken before your arrival.

Your stay is paid for on site, according to the payment methods indicated above.

For us, Chambres d'hôtes are a true passion 💛

But what exactly is it?
A homestay in a small, friendly house (maximum 5 bedrooms), with breakfast, linen and cleaning included… and above all, a chance to meet someone.

With us, you'll stay in a carefully renovated old farmhouse. Each room has its own unique character and is named after a charming spot in the surrounding area — here, there are no numbers or key boxes 😉

Because for us, you are never only "room 405"...
We welcome you and advise you according to your wishes, for a stay that suits you.

Looking forward to meeting you 🌿

We've created a digital welcome booklet to facilitate communication in different languages. You'll find important information about your arrival, our favorite restaurants, housekeeping, must-sees in the area, and your departure in five different languages: German, English, Spanish, French, and Italian.

Here is the link: https://drive.google.com/file/d/1bc3WoBIlmOVtcr0DK30NiWWbaKW7X6f4/view?usp=sharing

You've asked me for it many times... here is the recipe for the lemon cake that our clients regularly enjoy for breakfast in our guest rooms:

Cake ingredients:

3 Eggs

190g Wheat flour

2 teaspoons of baking powder

Zest of 2 organic lemons

200g sugar

100g liquid cream or yogurt

2 tablespoons of rum

50 g of semi-salted butter - melted

2 tablespoons of olive oil

Preheat the oven to 180°C.

Whisk the eggs and sugar together and add the zest of the two lemons.

Add the cream, olive oil and rum and mix.

Add the flour and baking powder and whisk well.

Finally, add the melted semi-salted butter and mix well.

You can put the batter into your cake tin and bake for about 45 minutes at 180°C.

Syrup ingredients:

Juice of one lemon

The equivalent in wait of the of lemon juice in powdered sugar

Pout the sugar and lemon juice into a saucepan and let the sugar melt gently. Reduce over low heat for a few minutes.

Pour the syrup over the still hot cake.

The original recipe apparently comes from Pierre Hermé, and I found it on the plaisiretequilibre.com website. However, over time, I modified the recipe several times to achieve the result that my guests love so much. And let's be honest, we're in Brittany, the 50g of salted butter in the recipe is sometimes more like 75g, but everyone can choose their own little pleasures.

Enjoy your meal!

Simone