Clos du CèdreClos du Cèdre

Image Credit: The chef's taste for tradition – think matured Charolais beef, bone marrow and a mustard and tarragon juice – doesn't prevent him from dreaming up more creative fishes with international influences, such as sole cooked on the bone with shellfish, kosha risotto, seaweed and nashi. Guests will also appreciate the timeless charm of the classically styled guestrooms.