Le Manoir aux Quat’Saisons

‘There is a timeless elegance to Raymond Blanc’s gorgeous country-house hotel, where English–French relations reach a deliciously stylish entente cordiale,’ say Guide insiders. It is 'exceptionally expensive' but 'definitely worth it for that special occasion'. The 15th-century manor house in paradisiacal gardens is a very personal enterprise for M. Blanc, with bedroom styling inspired by his travels. ‘Lavande, in shades of purple, overlooked the lavender-fringed pathway, and came with a decanter of Madeira.’ The restaurant has held two Michelin stars since 1984, and has a green star for sustainability. Menus are created with produce from the kitchen gardens. ‘I enjoyed a vegetarian tasting menu, while my companion tucked into langoustine and venison… It was hard to pick a favourite course from this gourmet extravaganza.' Dishes might include roast pigeon, celeriac and prune ketchup or Jerusalem artichoke, leek and truffle. When the patron is present, he loves nothing more than mingling with guests; 'service is outstanding'. The cookery school offers excellent day courses, and when the weather is pleasant, the garden beckons.