A multicourse gastronomic treat awaits at the restaurant ($$$$; closed Sunday and Monday) of this 17th-century farmhouse, set beneath old, draping trees and edged by overflowing garden beds. Chef Bernard Ravet serves the classics with creative twists, such as four styles of duck and goose foie gras, saddle of venison with truffles and chanterelles, or sea bream in leek papillotte (pouch). Reservations are essential and the business lunch a gem. Chic rooms trimmed in dark green and burgundy are furnished with polished antiques and canard (duck) accessories to create a country setting that begs you to stay for more than just one superb meal.
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