Star of Sarlat
A luxury bed-and-breakfast considered one of the best places to stay in the Périgord Noir is up for sale, Ruth Wood discovers
I
t’s hard to imagine that Sarlat-la-Canéda was once a sleeping beauty of a town. When this beautiful mansion
was built in the 1870s, the Dordogne community was a backwater, its population much diminished from its trading glory days, its fairytale buildings only whispering of medieval grandeur. And then along came a handsome prince – or rather France’s Minister of Cultural Affairs André Malraux. Thanks to his efforts in the 1960s, Sarlat became the proof of concept for a new law on restoring and safeguarding towns of historic importance. Today, the capital of the
Périgord Noir is glowing with health – literally – for the famous golden glow of its medieval buildings is as integral to its popularity as its gastronomic reputation and Unesco World Heritage Site status. On the edge of the historic centre, this luxury B&B business also basks in the Sarlat glow – but that’s
not the only reason why Les Cordeliers has glowing reviews. Since taking over the property four years ago, owners Jeffrey Klein and Seung-Won Oh have worked tirelessly to renovate the property and build an impeccable reputation. Les Cordeliers is featured
in the Michelin Green Guide and Rick Steves Guidebook, and has over 700 reviews on TripAdvisor, with an approval rating of more than 99%. In fact, at the time of writing, the tourism website ranks the B&B as one of the top 10 places to stay in the whole of Dordogne. Offering 400m2
of living
space, the handsome maison de maître has seven spacious guest bedrooms, an owners’ apartment and a large breakfast room overlooking the enchanting Place de la Petite Rigaudie gardens. “Guests often describe a feeling of both warmth and elegance because there’s all the friendliness and intimacy of a guesthouse, yet the space and privacy of a
20 FRENCH PROPERTY NEWS: March/April 2024
mansion,” says Jeffrey. “I love seeing their initial impressions as they glance around and have a glimpse of the dining room, which inevitably evokes the wow factor.” Les Cordeliers enjoys
85% occupancy from April to November, generating a healthy 15% yield. Almost half of all the bookings are made before the season starts, and 60% of guests book directly, making for low commission fees and highly reliable income. A university professor
originally from the US, Jeffrey runs the business with the help of a small staff of cleaners, plus occasional help in the kitchen and breakfast room. Seung-Won, a classical musical composer, travels frequently but helps out when she is back in town. The couple have worked with professional artisans to renovate the interiors, using high-quality materials such as travertine, blue marble and baton rompu parquet, which is similar to
Business of the month
herringbone style. There are five marble fireplaces throughout the house, but these are not needed as there are wall-mounted radiators and Toshiba air-conditioning units in all the rooms, plus a wood- burning stove in the kitchen. Jeffrey is now ready to pass
over the reins to new owners, but says he will miss hosting guests from all over the world. “You have the chance to make people really happy by providing an exceptional place to stay and taking a genuine interest in their wellbeing,” he says. “I make a point of introducing guests to each other, which has sparked many conversations and even friendships. This is the glue that makes for a connection as guests start to relax and feel at home.” ■
On the market for €875,000 Tel: 0033 (0)6 10 21 79 55
info@lescordeliers-sarlat.com
lescordeliers-sarlat.com/ en/accueil-en
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144 |
Page 145 |
Page 146 |
Page 147 |
Page 148
