湖畔旅馆酒店及水疗美食餐厅

In this peaceful Haute-Marne village that was close to General de Gaulle's heart, this fine 17C stone house is surrounded by beautiful grounds that blend into the countryside. Inside, however, not a hint of nostalgia, whether in the contemporary decor or the cuisine – not even in the set menu dubbed "Je vous ai compris!" (I have understood you! – from De Gaulle's famous speech). Chef Jean-Baptiste Natali has travelled extensively, taking in Marrakesh, London and New York. He creates contemporary French cuisine (with frequent nods to his travels), using premium ingredients such as venison, turb

Château de Courban is an elegant 19C mansion with a burnt sienna-coloured façade, looking out over its grounds. Preceded by a plush lounge with a crackling fireplace, the restaurant is housed in the property's converted barn, which boasts a beamed ceiling in the regional style, chandeliers and mirrors. In the manner of a skilled craftsman, the chef shapes his raw materials – excellent ingredients – into delicate seasonal dishes, the leitmotif of which is flavour: tomato confit and its three condiments; line-caught cod with sauce bonne femme; Racan pigeon, pigeon-foie gras sausage, cabbage and

Chef Thomas Valleron, who hails from the region and was previously sous-chef at Hostellerie La Montagne in Colombey-les-Deux-Églises, has opened his own restaurant in a charming half-timbered house that is typical of the area. In fine weather, the terrace is popular; inside, exposed beams meet modern furnishings. The cuisine is refined and well executed. On this particular lunchtime: a vibrant gazpacho with burrata ice cream, crunchy vegetables and pine nuts; perfectly tender skate wing coated in a creamy sauce with keta salmon roe. Fresh, seasonal ingredients, cooked to perfection. Appealing

The decor is trendy with bare bricks, polished concrete floors and bistro furniture, as is the concept... Choose a bottle of wine from the cellar, before pairing it with a good, simple dish with a focus on ingredients (artisan produced charcuterie, free - range meat, cheeses from Bordier etc). A tasty and friendly place.

Chef Yann Caputo is a big fan of vegetables, which he grows in his own vegetable garden and sources from small local producers. Here in his "garden bistro", he also likes cooking fish, mainly from Brittany, in homage to his native region. The reasonably priced lunch menu is a steal. The evening menu features more high-end ingredients, which are always accompanied by vegetables from the chef's garden: seared langoustines with peanut and satay, green apple tartare with mint and tarragon; turbot and garden vegetables, hazelnut sabayon, trout roe and lemon caviar. The charming decor with a natural

Of Italian and Mediterranean inspiration, this bright, modern trattoria, housed in a former art gallery, overlooks a cobbled courtyard. We fell head over heels with the roasted artichokes in a pesto and parmesan jus. Before leaving, pop into the gourmet delicatessen store and stock up on top-of-the-range Italian goodies.

An enthusiastic self-taught young couple runs this restaurant with a subdued decor composed of raw materials. The premises also house a bakery and delicatessen leading onto a lovely terrace and indoor garden (including a citrus tree greenhouse). The ingredients, which are 95% organic, make for healthy, tasty and balanced dishes.