"Housed in a converted 17th-century hospice on the Loire River, this chef-led hotel and spa centers on gastronomy and sustainability under Christophe Hay, pairing two fine-dining restaurants and a pastry shop with produce from a 2.5-acre permaculture garden. The 44-room Relais & Châteaux property features a Sisley spa with indoor and outdoor pools and a design scheme of wood, brass and stone that evokes the river; environmental measures include closed-loop water cooling, rainwater reservoirs, wind-sourced energy, refillable local amenities and sustainably sourced furniture." - Mary Winston Nicklin, Lindsey Tramuta