Frommer's Review
This is the area's premier place to stay or dine, and for many it's the preferred stopover between Paris and the Riviera. The restaurant perpetuates the memory of a superb chef, Fernand Point. Through the continuing efforts of Patrick Henriroux, many of Point's secrets, especially his sauces, have been preserved. Menus change seasonally, but the cuisine is always imaginative. Examples include watercress and zander soup garnished with braised endive; peppered and roasted duckling with red cabbage, wild mushrooms, and liqueur-soaked grapes; and John Dory wrapped in Parma ham, with soya-flavored endive and Tabasco-flavored sabayon. The cheese platter is wonderful, and desserts are as artfully caloric, and as stylish, as anything else in the Rhône Valley.
The hotel offers 25 charming, air-conditioned guest rooms, each with minibar, TV, and dataport. Doubles go for 190€ to 230€ ($247-$299), suites for 250€ to 350€ ($325-$455). Limited-mobility rooms are also available.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
