Fodor's Expert Review Le Manoir aux Quat'Saisons

Standards are high at this 15th-century stone manor house, the ultimate place for a gourmet getaway, where master-chef Raymond Blanc's epicurean touch shows at every turn, including one of the country's finest kitchens. The idyllic, 30-acre retreat has a kitchen garden, where vegetables are grown for the restaurant; a valley of wild mushrooms; an herb bed with 70 varieties as well as micro-herbs; an orchard stocked with more than 80 varieties of British apple trees; and a wildflower meadow. Let's Cook experiences and garden tours (weekdays only) are popular with guests. While the impeccable dining experience is a big draw for many, the hotel—part of the Belmond collection—stands on its own, foodie or not. The accommodations are separated into seven categories and spread out between the main house and garden courtyards. The layout of each room and suite is vastly different; one might be in a dovecote, another might have an Asian-inspired feel with bamboo wood and a scented steam room, and another a private terrace and marble bath. Dogs have their own heated kennels.