This family-owned château with an elegant 18th-century facade fulfills a Hollywood notion of a palatial property: princely opulence, overstuffed chairs, wall sconces, and antiques. Guest rooms 50 and 51 have peaked ceilings with exposed-wood beams. The enchanting restaurant (closed Monday except for guests; no lunch weekdays)—all white wainscotting, crystal chandeliers, gilt accents—has an extensive wine list. Chef Cyril Haberland explores an exotic repertoire of dishes, like scallops with chestnuts and cranberry juice. Pros: grandiose building; magnificent gardens. Cons: out of the way; bland decor in some rooms, food too nouvelle-ish.
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