Auberge Stays in the French Countryside

Hoteliers and chefs are creating incredible auberges in every part of France, from a corner of Burgundy to the eternally chic Alps.
One dish served fresh every day.
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When French chefs burn out from working in city restaurants, they seem to recover by cooking in the countryside. That's what Arnaud Daguin did: After running the busy, Michelin-starred Les Platanes in Biarritz for years, he moved to a 1746 farmhouse outside the quiet town of Hasparren in the Basque Country.

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