The days when boats arrived here to collect fresh water are long gone, as this boathouse has been transformed into a first-class French restaurant captained by chef Julien Bombard. Preparations are, as he describes them, "reminiscent of a bourgeois Paris that no longer exists," and include extravagant entrées. For example, there's the duck with zesty orange sauce and polenta pancake with pine nuts—that's one course. The six-course dinner menu gourmet mixes traditional and original dishes. You can arrange to dine in private group or two-person rooms.