Dyades Au Domaine Des Etangs

I Drove Through France Looking for the Best Local Cuisine — Here's What I Found

"As the main restaurant of the château property, the kitchen insists that locality is foundational: chef Pascal Dufournaud emphasizes nearby beef and pork suppliers and treats the on-site garden as the basis for the menu. Dishes are traditional in spirit but modern in presentation, and guests are encouraged to tour the restaurant’s organic garden to understand how produce shapes the cuisine." - Rosecrans Baldwin Rosecrans Baldwin Rosecrans Baldwin is a Los Angeles Times best-selling author and essayist. His writing has appeared in The New York Times, The Nation, Slate, Salon, GQ, and The Morning News, among other publications. Travel + Leisure Editorial Guidelines