There is something wonderful about eating by candlelight in an old barn. Chantecleer's dining rooms (in winter ask to sit by the great fieldstone fireplace) are wonderfully romantic, especially with the collection of roosters atop the wooden beams. The menu leans toward the Continental with starters like a fine escargot glazed with Pernod in a hazelnut and parsley butter. Crowd pleasers include Colorado rack of lamb and whole Dover sole filleted table-side. A recipe from
the chef's Swiss hometown makes a winning winter dessert: Basel Rathaus Torte, a delicious hazelnut layer cake.
8 Reed Farm La., 3½ miles north of Manchester, East Dorset, Vermont, 05253, United States