A terroir, a leading figure: Laurence Girardon, hotelier and committed co-owner

By Laurence Gounel  

Laurence Girardon perfectly embodies a deeply human and committed vision of family hospitality. Together with her husband, chef Philippe Girardon, she co-runs the Domaine de Clairefontaine in Chonas-l’Amballan, in the Auvergne-Rhône-Alpes region. In this family-run establishment, every detail matters, from the first greeting to the dining experience, from the loyalty of the staff to the smallest gesture. Everything reflects a rooted approach to hospitality that blends tradition, genuine care, and a strong local identity.

How would you define your commitment as hoteliers?

Our primary commitment is to carrying on the family tradition. In independent hotels, that can make all the difference. We’re dedicated to preserving this spirit of family hospitality, right down to today, with my 84-year-old mother-in-law still present, having built lasting bonds with our most loyal guests. And now, my daughter has joined us in the dining room. From morning to night, from reception to the restaurant, there’s always a family member on hand. It’s no surprise that some guests arrive with small gifts or tokens of appreciation.

What commitments are particularly important to you?

Our team has grown alongside three key personalities, our head housekeeper and breakfast manager, our sommelier, and our maître d’hôtel, who have been with us for 20, 30, and 32 years respectively. They are the pillars of the establishment’s success and are truly part of our “family”. We also strive to “inspire” the young people who join us and get them involved. When you give them attention, they give back a hundredfold.

What measures have you put in place to ensure sustainable operations?

We’re located in a 3-hectare park, and we strive to stay in harmony with this natural setting. Our three vegetable gardens supply daily meals for our 40 employees, their well-being at work is one of our priorities, while the herb garden serves the restaurants.

Fountain water is used for irrigation, the crayfish pond is fed by spring water, we’ve switched to refillable pump bottles in the bathrooms, and all food waste is given to our chickens and trout.

At the cottage, the fireplace now replaces conventional heating in winter. By 2025, we’ll have installed solar panels and a wood-fired boiler. In the kitchen, my husband works exclusively with local producers, even our 25-cheese platter is 100% regional. At the Cottage, our bistronomic restaurant, we highlight local recipes, with escargots and gratin dauphinois topping the list.

In the footsteps of Laurence Girardon, hospitality emerges as a quiet art, built on consistency, coherence, and lasting human connections. This vision is shared by Teritoria, where every place reflects a deep respect for its terroir, its savoir-faire, and the people who bring it to life.

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