This mansion standing in superb grounds was once the property of Louise Pommery. Chef Christophe Moret, who has worked with some of the greatest chefs in the world (the likes of Alain Ducasse, Bruno Cirino, Jacques Maximin et al), immediately found the perfect culinary formula to match this small early-20C château that exudes classic elegance. Using premium ingredients, he creates refined, accessible dishes that are as generous as they are delicious – for instance, spider crab refreshed with pepper dulse notes, or glazed mallard duck dusted with liquorice. Rosalie Boucher's desserts are cleverly devised for lightness – just look at her strawberry-based creation. These gems feature on the various set 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.