The restaurant of Château Saint Jean stands out first by its unexpected location in a former chapel, the nave of which is clad in copper lacework panels for an almost snug feel, sporting a surprising, highly successful marriage of periods! The food is of the same ilk and chef Olivier Valade more than demonstrates that his star-studded background (Loiseau, Darroze) owes nothing to chance! His surgical craftsmanship unveils excellent seasonal produce and overflows with character: foie gras pot-au-feu, Cardinal prawns; calf’s sweetbread and sweet onions. Slick, seamless service – 10 out of 10!