“Quand on a bonne table on a toujours raison.” - Collin d’Harleville

“Most of the mainly organic food is grown in the grounds or sourced locally, so vegetables and fruit are bursting with flavor. Lunch is served by the pool. Dinner is somewhere different every day – one night we dined at the lone table in a grotto studded with salt crystals and candles.”-

Aoife Oriordain, “Hotel of the Week”,
the Independent, December 2006

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