This 19C château, which houses the international hotel management school, (once under the aegis of Paul Bocuse), serves first-class cuisine. This is the work of Florian Pansin, who is supported by a superb team both in the kitchen and front of house. You will appreciate the finesse, the delicacy, the meticulous preparation, the colourful dishes: delicious roasted langoustines in a ginger and garlic crust; saddle of rabbit "intertwined" with smoked eel; a beautifully fresh rhubarb and mint dessert… Flawless technical skill and flashes of creativity. Put simply, this is tasty seasonal food at its best!