From the heights of the town, this fine hotel dating from the 1930s broadcasts a non-stop resounding tribute to the electro-magnetic waves and the triode vacuum tube that made possible the invention of the talkies and the wireless. Its trendy Art Deco decor has as much impact as it did on the day it opened, with its mosaic flooring, its decorative wrought iron and marriage of glass and mirrors. In the kitchen, chef Wilfrid Chaplain mixes the frequencies of his native Normandy and of his adopted region, Auvergne, a source of gentle, little-known harmonies. Technically proficient, he creates an ambitious, subtle and delicate cuisine that delights the taste buds: Charolais beef, raviolo of confit beef cheek, red wine aromatic jus; monkfish and watercress jus; mackerel marinated in lime, ash-baked celeriac. As for the platter of Auvergne cheeses, it creates a buzz all of its own.