Martin and Nuria Simonart have breathed a new lease of life into this English-looking manor house (1861), a landmark for foodies for many years. Rich in period charm, you can expect a log-burning fire to greet you in winter. The food is high-flying, with a quest for perfection that occasionally borders on daring. Cream of Jerusalem artichoke with coffee-flavoured mushrooms and scallops, all of which jazzed up by a tangy mandarin jelly. Delicacy is what best defines this establishment.