Picture a sprawling estate (almost 2,500 acres) of woodland, forest, meadows, fields, farms and ponds and now add a 13C castle equipped with every modern comfort one would expect from a top-of-the-range luxury establishment. The former stables have been converted into a dining area that adroitly blends antique and trendy details. At its helm, chef Matthieu Pasgrimaud (Saint Tropez’ La Vague d’Or and Manhattan’s Daniel Boulud) can be relied upon to make the most of the first-class produce grown on the estate, scattered with aromatic herbs and garden veggies. Kitchen garden dishes (Camus artichoke flowers and plum amandon oil) vie for pride of place with dishes to share, more classical recipes and the chef’s signatures (like sturgeon loaf and Neuvic caviar) in a culinary repertory that is as eclectic as it is high-flying. Chloé Tardivel, the chef’s partner, elegantly and seamlessly manages the welcome and service.