Auberge Saint-Walfrid

Old parquet floors and cabinets stacked with gleaming Sarreguemines earthenware set the scene at this French country inn, which has been in the same family for generations. It holds a Michelin star, and the chef earns it the old-fashioned way: working with local market gardeners, keeping a kitchen garden, and buying whole animals to cure and prepare himself. Guestrooms are available if the cheese course makes leaving feel unreasonable.

One honor, in evidence: