Gordon Ramsay—the ebullient "bad boy of la cuisine Anglaise"—has amassed a string of restaurants worldwide and maintained a consistent two stars for this one. Overseen by his longstanding London number two, Simone Zanoni, the dishes are predictably conversation-worthy: picture exemplary entrées like ravioli of langoustines and lobster cooked in a Riesling bisque with Petrossian caviar and lime consommé, or Périgord foie gras done "2 ways," roasted with a beetroot tart and pressed with green apple and Sauternes. Desserts are marvels, too, with chocolate meringue with vanilla ice cream, candied pear, and black currant vying for top honors with the raspberry soufflé with chocolate and tarragon ice cream. The Trianon's more casual, 60-seat Véranda restaurant is also under Ramsay's sway, and in its black-and-white contemporary setting you can opt for his "light, modern take" on such bistro novelties as radicchio and Parmesan risotto with chorizo oil or the fillet of sole in a parsley crust, cèpes, and sautéed artichokes. Teatime provides a delightful (and more reasonable) restorative for weary château-goers, with a French twist on high tea: scones, madeleines, and heavenly macarons.