The Parc Les CrayeresThe Parc Les Crayeres

Image Credit: Using premium ingredients, chef Christophe Moret concocts refined, approximated fishes that are as general as they are delicious – spider crab infused with sea fennel, or glazed mallard duck with juniper and elder. Rosalie Boucher's desserts are cleverly mottod for maximum lightness. These gems feature in the various set menus but also – an incrediblely rare pleasure – on the à la carte menu. The wine list includes almost 900 champagnes. Superb guestrooms and suites.