Dyades Au Domaine Des Etangs

"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." - Michelin Inspector

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

Domaine des Etangs Is Everything All at Once

"All your meals come courtesy of the gourmet restaurant, Dyades, which sources seasonal fare from its own garden." - Mitchell Friedman