The story of a family with a passion for hospitality, since 1923.
A Rich Family History in Traditions : The Hôtel Restaurant de l'Abbaye is the oldest member of the Logis Hotels group in France, operated by the same family since 1948 and a member of the group since 1952.
The Piot family's story begins in Grandvaux in 1923, when Fernand Piot, an industrialist in Dijon and manufacturer of tanks for Terrot motorcycles, decided to acquire Lac de l'Abbaye to spend his weekends there. In 1939, he closed his factory and settled in Rivière-Devant, now known as l'Abbaye.
In 1948, our grandfather Marcel Piot built the Hôtel de l'Abbaye on the shore of the family lake. He ran it with his wife Alberte, née Bouvet in Saint Pierre, from a long line of farmers. Alberte owned her own cheese factory where she made "Gruyères and Morbiers." Later, their son Alain took over and opened the Hôtel Lou Granva, still on the lakeside. Since the 2000s, the family story has continued with Raphaël, the eldest son, who manages the Hôtel Restaurant Lou Granva, and Francis, the youngest, at the head of the Hôtel Restaurant de l'Abbaye.
In 2011, we created La Ferme de Marguerite, offering our guests three very comfortable 5-star gîtes in a 1742 farmhouse located in the village of l'Abbaye.
Evolution and Modernization
Over the years, we have constantly improved our facilities. In 2019, the Hôtel de l'Abbaye underwent a major transformation: the restaurant was redesigned, the size of the rooms was doubled and all were air-conditioned, and the decor was rethought in a chic mountain style. In 2022, we added an indoor pool with a hammam and spa, as well as a massage room. In 2023, a seminar room was inaugurated, and in 2025, a sauna on the beach will complete the spa offering. Our 26 rooms and suites as well as Francis's cuisine have been awarded the Gault et Millau and Logis labels: elegant hotel and delicious restaurant. The Hôtel Lou Granva also underwent a renovation of its spaces between 2020 and 2025.
Commitment to Excellence
Every day, the members of the Piot family and their teams strive to make their guests' stay as pleasant as possible. By constantly improving our establishments and services, we continue to write the beautiful story of a Jura family dedicated to the art of hospitality.
Freshly cooked cuisine and a sustainable approach
We are particularly mindful of the quality of the products and dishes we serve our customers and have chosen to serve freshly cooked food in our restaurant: this means that dishes have been entirely cooked/processed in our own kitchens, using individual raw ingredients, in accordance with the traditional recipes of real French cuisine, without assemblies with other controversial food additives.
This is very important to our family: we want to encourage trust and transparency as we serve our guests delicious and traditional cuisine.
At the restaurant of the Hôtel de l'Abbaye, as in our other family establishments, we are also committed to operating in an ecological and environmentally respectful framework. For example, across all three of our establishments, we have chosen a heating system that uses wood pellets from the Jura region, and we maintain our facilities using ecological, natural, and organic cleaning products. Since 2020, all of our plant waste has been composted on-site, providing soil for our plants and decorative flowers. Bread, pastries, and unconsumed food leftovers are given to a Jura farmer who raises pigs. We use water from our well to irrigate our plants. We offer electric mountain bike rentals to promote eco-friendly mobility.