This mansion standing in superb grounds was once the property of Louise Pommery. In the hands of interior designer Pierre-Yves Rochon, the classical elegance of this small early-20C château has been elevated. Chef Christophe Moret, who has worked with some of the greatest chefs in the world (eg Alain Ducasse, Bruno Cirino, Jacques Maximin) immediately found the alchemy to suit this beautiful house down to the ground. Using top-notch ingredients, he creates refined, accessible dishes that are as generous as they are delicious – for instance, turbot cooked until golden, buckwheat, marine plants, seared squid and Oscietra-infused fermented milk. Rosalie Boucher's desserts are cleverly devised for lightness – just look at her strawberry-based creation. These gems feature on the various menus, but also – an increasingly rare pleasure – on the à la carte menu. The wine list features close to 900 champagnes. Superb guestrooms and suites.