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A converted Loire Valley farm where the restaurant arrives as a dome, which is a bold architectural choice and one that more or less works. This boutique hotel pairs old stone outbuildings with two contemporary lodges whose rooms reinterpret local style through a modern lens. Chef Guillaume Foucault runs the kitchen, and the food tends to overshadow even the building people come to photograph.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Hotels
One number, weighted & current 74
How we score
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