The tradition of hospitality is kept alive in this elegant house situated in the middle of extensive grounds dissected by a river. Here, chef Philippe Augé creates carefully prepared, seasonal cuisine based on classic principles, resulting in dishes such as green Acquerello risotto with frogs’ legs and Burgundy snails, and blue lobster with aubergine moussaka and a coriander and lemongrass shellfish jus. Make sure you save space for the cheese platter which includes over forty different varieties! A wine tasting cellar and shop complete the picture.