B&B Hotel Saclay

There's no doubt about it: chef Laurent Gasnier, whose CV speaks volumes (stints at Le Bristol, George V and Troisgros), cannot be faulted when it comes to cherry-picking first-rate, perfectly ripe ingredients, whether veg or fish. He transforms these delicacies into indulgent, impeccably cooked and seasoned dishes, e.g. olive shortbread, cream cheese, prawns and carpaccio of courgette; roast iberico pork, chorizo churros and balsamic gravy. In summer, you'll want to sit on the pretty flower-decked patio in the quiet courtyard. The restaurant stands in the delightful village of Chevreuse – all