Originally a historic coaching auberge, this is now one of the region's finest hotels and restaurants. The setting is exquisite: a chapel-like wood-beam dining room with a lush flower garden radiating around it. Guest rooms combine exposed beams and glass panels with cheerful traditional furnishings; a newer annex has the most comfortable (and air-conditioned) rooms, while the more stylish accommodations (styles range from Louis XVI to Empire) are in the main house. Some are tiny (one is complete with porthole window), some are luxurious (one has a comfy balcony overlooking the countryside)—no matter which you book, try to get a room facing the garden courtyard. In the restaurant, chef Patrick Bertron continues to turn out a featherlight nouvelle version of rich Burgundian fare pioneered by Bernard Loiseau, one of France's culinary superstars, who died in 2003. Beware: the prices are stratospheric. Pros: first-class facilities; stellar food. Cons: service in hotel and restaurant can be uneven.
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