Set back from the Connecticut River on 25 acres of meadow and woods, this tranquil 1818 mansion is best suited to adults. The owners have given the inn a French influence with 19th-century antiques and collectibles. Rooms in the main house have canopy or four-poster beds; four have fireplaces. The carriage house contains six spacious rooms done with stunning country pine furniture; some have fireplaces. The dramatic dining room ($$-$$$$; closed Monday and Tuesday, no lunch) serves perhaps the best French and Mediterranean cuisine in the state, with specialties that include roasted Scottish partridge stuffed with savoy cabbage and served with wild huckleberry sauce, and pan-roasted sea bass with a ragout of confit tomatoes. Chef-owner Victoria du Roure runs the on-site L'École Culinaire; cooking classes are held one weekend each month in winter and spring and include two nights' accommodation and several meals.
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