Auberge de Chassignolles
The eight rooms are basic, but the views are ravishing, whether of the village’s 12th-century church or the surrounding wildflower meadows. The English chef-owner Harry Lester, an early and important crusader in the gastropub campaign, will be chalking his menu board with dandelion-and-marigold salad dressed in sunflower oil, a citrusy fresh goat cheese, and a cherry-and-almond tart. If Chassignolles isn’t heaven on earth, it will have to do.
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