These gardens are the epitome of posh elegance from the conservatory overlooking the lush greenery to the guestrooms, without forgetting the champagne trolley. All of which doesn’t prevent chef Parjouet from occasionally erring from the path of classicism and giving a free rein to his creative streak. Fillet of smoked sturgeon is paired with a striking gin and caviar sorbet and subtly offset by asparagus, foie gras and grapefruit. Bold, daring, spot-on cuisine!