The bistro of this superb hotel, a subtle blend of country chic, is the lair of a new chef, Géraud Dupuis (formerly of the Domaine de Fontenille at Lauris). He crafts a traditional score in the zeitgeist, sourcing most of his vegetables from the estate's kitchen garden. Examples include green asparagus and a sage-flavoured sabayon; catch of the day, broccoli and a vin jaune-flavoured beurre blanc. Peaceful al fresco dining in the castle orchard in fine weather.