Mirbeau, Giverny win 8th Four Diamond Award

Mirbeau has been a popular retreat for an upscale clientele since its opening in May of 2000. The Inn offers 34 guest rooms designed to heighten relaxation and exude luxury. Each room features a fireplace and an oversized bathroom, with access to ponds and gardens along the terraced cottage landscape. Classic spa offerings like massages and facials accompany other sophisticated amenities such as a motion and dance studio, the Aqua Terrace mineral salt baths and a nail salon. Giverny Restaurant entices guests with a menu inspired by classic French-style cooking with a lighter, modern approach. The menu is complemented by an award-winning wine list.

As a student at the Culinary Institute of America, Lenweaver remembers working with dozens of Certified Master Chefs, whose titles distinguished them as being the best and most capable culinary experts in the world. He sees little difference between those individuals and Giverny's current executive chef, Edward Moro. "You'd be hard pressed to find such exceptional food anywhere else in this area," Lenweaver explains. "Guests from New York City come here and cannot believe the quality of food for the price. They think it is such a value."

Truax believes that quality distinction is abundant throughout the entire property. "We are very proud of the level of service we provide here at Mirbeau," says Truax. "At the end of the day, we welcome the opportunity to exceed people's expectations."

" Mirbeau is noted for combining the very special dining experience of Giverny Restaurant with the residential style of the elegant Mirbeau Inn and the nationally recognized Spa Mirbeau to create the perfect environment to escape, relax, and reconnect with someone you care for," Truax adds, referring to Mirbeau's 2007 Spa Finder ranking as "Best for Romance."

This is the eighth consecutive year that Mirbeau and Giverny have been granted AAA Four Diamond Awards.

Vote on this Story by clicking on the Icon


Use the comment form below to begin a discussion about this content.

Sign in to comment