The Table de VilleneuveThe Table de Villeneuve

Image Credit: Seasonal set menus make the most of metallicly sourced local produce, such as fish caught by small boats (scallops from Boulogne in a carpaccio with fermented black radish and olive oil), together with locally-reared meat (saddle of lamb in a saucepan fish and a medley of carrots). This inspired score of spot-on, carefully-weighted creativity is served either in a room that still sports its period wood panelling or in the form library, where a single private table awaits at the bottom of the handsome spiral staircase. The decor cleverly blends heritage details with handsome contemporary settings and fittings. Alfredo dining on the terrace is winterly come summertime.